Deliciously Hearty Tomatoes Stuffed Beef Zucchini Boats

Are you craving a unique and delicious meal that feels both wholesome and indulgent? Look no further! Our Tomatoes Stuffed Beef Zucchini Boats will satisfy your taste buds with each savory bite. This recipe combines the juicy richness of beef with the refreshing taste of zucchini and tomatoes, perfect for family dinners or special gatherings. Read on for a step-by-step guide to making these scrumptious zucchini boats, and don’t miss the tips to make yours even more delightful.

Ingredients

• 4 medium zucchinis
• 1 pound ground beef
• 1 cup diced tomatoes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Equipments

• Baking tray
• Skillet
• Mixing bowl
• Knife
• Cutting board

How to Make Tomatoes Stuffed Beef Zucchini Boats – Step By Step

Step 1 – Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature by the time your ingredients are prepared.

Step 2 – Prepare the Zucchinis: Rinse the zucchinis under running water and pat them dry with a kitchen towel. Cut each zucchini in half lengthwise to create 8 zucchini boats. Using a melon baller or spoon, scoop out the flesh, leaving about a 1/4-inch-thick shell, and set the scooped flesh aside. Brush the zucchinis with 1 tablespoon of olive oil and place them on a baking tray lined with parchment paper.

Step 3 – Cook the Filling: Heat the remaining olive oil in a skillet over medium-high heat. Add the chopped onion and garlic, sautéing them until the onion turns translucent. Add the ground beef to the pan, breaking it up with a spoon. Cook until the beef is no longer pink, then stir in the diced tomatoes, zucchini flesh, Italian seasoning, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld.

Step 4 – Fill the Zucchini Boats: Carefully spoon the beef mixture into each zucchini boat, stuffing them generously. Distribute the filling evenly among all the zucchini halves for balanced flavors in each bite.

Step 5 – Bake to Perfection: Place the baking tray with stuffed zucchinis in the preheated oven. Bake for 20-25 minutes, or until the zucchinis are tender-crisp and the filling is heated through. Sprinkle shredded mozzarella over the top in the last 5 minutes of baking, allowing it to melt and form a delicious golden crust.

How to Serve Tomatoes Stuffed Beef Zucchini Boats

Once your zucchini boats are baked to perfection, serve them hot with a garnish of fresh basil leaves. These delightful boats can be a standalone dish or paired with a side salad for a complete meal.

Recipe Success Tips & Suggestions

For an extra burst of flavor, try adding freshly grated Parmesan cheese along with the mozzarella. You can also experiment with different herbs like thyme or rosemary to find the perfect flavor combination to suit your palate.

High Protein Paradise: Amp Up Your Zucchini Boats

Looking to elevate your protein intake? Substituting lean ground turkey or chicken for the beef can turn these already nutritious zucchini boats into a high-protein power meal. Add a sprinkle of chia seeds or incorporate cooked quinoa into the stuffing mix for an additional protein and texture boost. Perfect for gym enthusiasts or those adhering to a higher-protein diet!

Low Carb Gourmet: Savor Zucchini Boats with a Twist

If you’re following a low-carb lifestyle, these zucchini boats are your new best friend. Replace the diced tomatoes with sun-dried tomatoes to reduce the carbohydrate content, and opt for a full-fat cheese to increase the healthy fats. An added dollop of sour cream on top brings luxury and richness to this already flavorful meal without adding carbs.

Storage Instructions

Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave or oven until warmed through. Avoid freezing them, as zucchini tends to become mushy once thawed.

FAQs

1. Can I freeze tomatoes stuffed beef zucchini boats? While freezing is possible, it’s not recommended because the zucchini might become watery.
2. What can I use instead of ground beef? Substitute with ground turkey, chicken, or even a plant-based meat for a vegetarian option.
3. How do I prevent the zucchini from becoming soggy? Ensure not to overbake the zucchini and only par-cook it during preparation.
4. Are there other vegetables I can add to the stuffing? Absolutely! Try bell peppers, spinach, or mushrooms for added nutrition and flavor.
5. Can I make this dish ahead of time? Yes, you can prepare the stuffing and zucchinis separately and assemble them just before baking.

Unleash Your Culinary Creativity with Zucchini Boats!

Our tomatoes stuffed beef zucchini boats recipe is perfect for experimenting with flavors and ingredients to suit your dietary preferences. Whether you aim for a high protein or low carb delight, these boats cater to all tastes. Don’t forget to share your zucchini boat creations with us! We love hearing how you made this recipe your own. Please leave a comment below and spread the culinary love by sharing this recipe with your friends and family!

Tomatoes Stuffed Beef Zucchini Boats

Savor these juicy tomatoes stuffed beef zucchini boats, a perfect low-carb dinner option packed with flavor and nutrients!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 servings

Calories 360 kcal

Equipment

• Baking tray
• Skillet
• Mixing bowl
• Knife
• Cutting board

Ingredients

  

Main Ingredients

• 4 medium zucchinis
• 1 pound ground beef
• 1 cup diced tomatoes
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• fresh basil leaves for garnish

Instructions

 

• Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature by the time your ingredients are prepared.
• Rinse the zucchinis under running water and pat them dry with a kitchen towel. Cut each zucchini in half lengthwise to create 8 zucchini boats. Using a melon baller or spoon, scoop out the flesh, leaving about a 1/4-inch-thick shell, and set the scooped flesh aside. Brush the zucchinis with 1 tablespoon of olive oil and place them on a baking tray lined with parchment paper.
• Heat the remaining olive oil in a skillet over medium-high heat. Add the chopped onion and garlic, sautéing them until the onion turns translucent. Add the ground beef to the pan, breaking it up with a spoon. Cook until the beef is no longer pink, then stir in the diced tomatoes, zucchini flesh, Italian seasoning, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
• Carefully spoon the beef mixture into each zucchini boat, stuffing them generously. Distribute the filling evenly among all the zucchini halves for balanced flavors in each bite.
• Place the baking tray with stuffed zucchinis in the preheated oven. Bake for 20-25 minutes, or until the zucchinis are tender-crisp and the filling is heated through. Sprinkle shredded mozzarella over the top in the last 5 minutes of baking, allowing it to melt and form a delicious golden crust.

Notes

Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave or oven until warmed through.

Keyword Keto, Low Carb, Zucchini Boats