Beef Stuffed Zucchini Recipe
This beef stuffed zucchini recipe is a wholesome and delicious dish that’s perfect for lunch, dinner, or meal prep. Packed with flavorful ground beef, aromatic herbs, and melted cheese, it’s a low-carb option that doesn’t skimp on taste.
Equipment
- Baking dish
- Spoon or melon baller
- Skillet
- Cutting board and knife
- Mixing bowl
Ingredients
- 4 medium zucchinis
- 1 pound ground beef
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup crushed tomatoes canned or fresh
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the centers using a spoon or melon baller, creating zucchini "boats." Reserve the scooped-out flesh for later use.
- Lightly brush the zucchini halves with olive oil and place them in a baking dish.
- Cook the Filling:
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the ground beef, breaking it apart with a spoon, and cook until browned.
- Add the reserved zucchini flesh, crushed tomatoes, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Cook for 5-7 minutes until the mixture thickens slightly.
- Stuff the Zucchini:
- Spoon the beef mixture evenly into the zucchini boats.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Bake the Zucchini:
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Serve:
- Garnish the stuffed zucchinis with fresh parsley.
- Serve warm with a side salad or crusty bread.