Zucchini Boats with Ground Beef

Stuffed zucchini boats filled with ground beef, onions, carrots, and savory seasonings are topped with mozzarella and baked until golden brown.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 316 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 1 large carrot, grated
• 1 tablespoon chopped fresh rosemary
• 1 medium onion, finely chopped
• 3 medium zucchini
• 1 (3.5 fluid ounce) wine glass red wine
• 0.5 cup shredded mozzarella cheese
• 0.5 cup beef stock

Recipe Instructions

Step 1

Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil. Fill a large bowl with ice and cold water.

Step 3

Cut zucchini in half lengthwise. Scoop out the interior flesh with a spoon. Chop and reserve about 3/4 of the flesh for the stuffing.

Step 4

Bring a large pot of lightly salted water to a boil. Add zucchini halves and cook for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.

Step 5

Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper; stir some more. Quickly add reserved chopped zucchini flesh, onion, and carrot; cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire; cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes. Simmer until mixture reduces, about 10 more minutes.

Step 6

Place zucchini halves into the prepared baking dish. Fill each with an even amount of beef mixture, then sprinkle with mozzarella cheese.