Stuffed Zucchini Boats
These easy stuffed zucchini boats are a simple, fresh, and delicious showcase for peak-season summer squash. The stuffed zucchini boats are filled with a hearty meat mixture, then topped with plenty of cheese and baked to perfection. An easy low carb meal option that the whole family will enjoy! This recipe works best with medium-large zucchini (but larger squash = more space for filling). I hope you love it as much as we do!
YOU WILL NEED:
- 3 medium zucchini
- 1 tablespoon butter
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 500 g (1lb) ground beef
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
- 1 teaspoon tomato paste
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 medium size egg
- Optional: shredded mozzarela for topping
DIRECTIONS:
- Preheat your oven to 190°C (375°F). While the oven is heating up, prepare the zucchini boats by slicing each zucchini in half lengthwise and scooping out the seeds and flesh with a spoon, leaving some flesh along the edges. Set aside.
- Chop the zucchini flesh
- Heat butter in a large skillet over medium heat. Add chopped onion and minced garlic, add the chopped zucchini flesh and sauté until fragrant, about 2-3 minutes.
- Add the meat, stirring until well combined. Season with salt and pepper to taste.
- Add the tomato paste and Dijon mustard
- Add the spices: oregano, marjoram and basil
- Remove the skillet from heat and let it cool a little bit
- Add the egg and mix
- Arrange the hollowed-out zucchini boats on a baking tray, season wit salt. Spoon the meat mixture into each zucchini boat, pressing down gently to pack the filling.
- Pour salted boiling water in the baking tray
- If desired, sprinkle additional cheese on top of each stuffed zucchini boat for an extra layer of flavor.
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through.
- Once cooked, remove the stuffed zucchini boats from the oven.
