Zucchini Boats with Ground Beef

This recipe for zucchini boats stuffs them with ground beef, onions, carrots, and savory seasonings, tops with mozzarella, and bakes 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 flesh with a spoon. Chop flesh; set aside about ¾ flesh for stuffing. Reserve remaining ¼ flesh for another use.

Step 4

Bring a large pot of lightly salted water to a boil. Add zucchini halves; cook 4 minutes. Drain in a colander; immediately immerse in ice water to stop the cooking process, 3 to 5 minutes. Drain and set aside.

Step 5

Heat olive oil in a large skillet 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 black pepper; cook and stir. Add reserved ¾ zucchini flesh, onion, and carrot; cook and stir for 2 to 3 minutes. Add red wine and Worcestershire; cook 1 to 2 minutes. Add beef stock; cook 3 minutes. Simmer until mixture reduces, about 10 minutes more.

Step 6

Place zucchini halves into the prepared baking dish. Divide beef mixture among zucchini boats; sprinkle with mozzarella cheese.