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- 4 medium zucchinis - 1 pound ground beef - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/2 cup diced onion - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/4 cup grated Parmesan cheese - Fresh basil leaves for garnish - Olive oil for sautéing - Additional seasonings (e.g., red pepper flakes) - Calories: 350 per serving - Protein: 25g - Carbs: 12g - Fats: 22g When I make Ground Beef Zucchini Boats, I love how simple the ingredients are. The zucchinis are the perfect base. They soak up all the flavors and stay tender. Ground beef gives a hearty feel. Marinara sauce adds a rich taste. I enjoy the melty mozzarella on top. Every bite is a mix of juicy beef, savory sauce, and gooey cheese. For a little extra flavor, I often add olive oil. It helps cook the onions and garlic just right. You can also spice things up with red pepper flakes. They add a nice kick if you want it. Each serving is packed with good nutrition. The protein from the beef helps you feel full. Zucchinis are low in carbs, making this dish light yet satisfying. The balance of flavors and textures makes it a hit at my table. - Preheat oven to 375°F (190°C). - Wash and slice zucchinis in half lengthwise. Start by washing your zucchinis. Clean them under cool water to remove dirt. Slice each zucchini in half, lengthwise. This gives you the base for your boats. Use a spoon to scoop out the center. This creates a nice hollow space for your filling. Set the scooped zucchini flesh aside; we will use it later. - Sauté onion and garlic. - Brown ground beef and mix in other ingredients. In a large skillet, heat a tablespoon of olive oil over medium heat. Add in the diced onion and minced garlic. Sauté these until the onion turns soft and clear. This takes about 3-4 minutes. Then, add the pound of ground beef. Break it apart with a spoon as it cooks. Brown the beef, which should take about 7-10 minutes. Once the beef is cooked, stir in the reserved zucchini flesh. Add the marinara sauce, Italian seasoning, salt, and pepper. Let this mixture cook for another 5 minutes. This helps all the flavors mix well. - Hollow out zucchinis. - Fill zucchini with beef mixture and top with cheese. Now, take your hollowed zucchinis and lay them on a baking sheet. Spoon the beef mixture into each zucchini half. Make sure to fill them well. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top. This will melt and get nice and bubbly in the oven. Bake in your preheated oven for 20-25 minutes. Check if the zucchinis are tender and the cheese is golden. Once done, take them out and let them cool a bit. Add fresh basil leaves on top for a pop of color and flavor. Enjoy your tasty, cheesy ground beef zucchini boats! - Choosing the right zucchinis: Look for medium zucchinis that are firm and shiny. They should feel heavy for their size. This means they have good moisture. Small zucchinis may be tough, while large ones can be watery. - How to avoid soggy boats: After you hollow out the zucchinis, sprinkle a little salt inside. This helps draw out extra moisture. Let them sit for about 10 minutes, then pat them dry with a paper towel. - Adjusting cook times based on oven efficiency: Ovens can cook differently. Keep an eye on the zucchinis as they bake. If your oven runs hot, check them early. For a cooler oven, you might need a few more minutes. - Monitoring cheese to prevent burning: Cheese can burn quickly. Watch the zucchini boats closely in the last few minutes of baking. If the cheese starts to brown too much, cover the dish with foil to protect it. - Adding herbs and spices: Fresh herbs like basil or parsley can boost flavor. You can also add more Italian seasoning or red pepper flakes for heat. Just a pinch can change the dish. - Suggested toppings for extra flavor: Try adding sliced olives or diced tomatoes on top. A drizzle of balsamic glaze can also add a sweet touch. Don’t forget a sprinkle of fresh herbs right before serving! {{image_2}} You can easily swap ground beef for lentils or mushrooms. Lentils add a hearty texture. Use cooked lentils for best results. Mushrooms give a rich, earthy flavor. Chop them finely for even cooking. This change makes the dish plant-based and packed with nutrients. Cheese can change the taste of your zucchini boats. Try using cheddar for a sharp twist. Feta adds a salty, creamy bite. You can mix cheeses for a unique flavor. Each cheese melts differently, giving you fun texture options. Make your zucchini boats extra special by adding different spices. For a Greek twist, sprinkle feta on top. Add olives and oregano for more flavor. If you want a Mexican vibe, use taco seasoning in the beef mixture. Top with salsa and enjoy a fiesta in a zucchini! To keep your zucchini boats fresh, store leftovers in an airtight container. Place them in the fridge within two hours of cooking. They will stay good for up to three days. When you want to eat them, check for any signs of spoilage, like bad smells or unusual textures. You can freeze zucchini boats for longer storage. First, let them cool completely. Wrap each boat in plastic wrap or foil. Place them in a freezer bag, removing as much air as possible. They will last for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. For the best taste, reheat zucchini boats in the oven. Preheat your oven to 350°F (175°C) and place them on a baking sheet. Heat for about 15-20 minutes. You can also use the microwave. Place the boats on a microwave-safe plate and cover with a damp paper towel. Heat for 2-3 minutes, checking if they are hot. The stovetop works too! Just place them in a pan over low heat, flipping occasionally until warmed through. Yes, you can make these boats ahead. Prepare the filling and stuff the zucchinis, then store them in the fridge. You can keep them for up to 24 hours. When ready to eat, just bake them. This saves time on busy nights. You have many options! For a lighter choice, try ground turkey or chicken. If you want a plant-based meal, use lentils or mushrooms. Both options add nice flavor. You can also use tofu for a protein boost. Look for a few signs. The zucchini should be tender but not mushy. The cheese on top should be bubbly and golden. If the filling is hot throughout, your dish is ready to serve. Check these signs for the perfect zucchini boats! This blog post covered making delicious zucchini boats. We discussed key ingredients, preparation steps, and cooking tips. I shared ways to enhance flavor and offered variations for different diets. Storing and reheating methods help you enjoy leftovers. Zucchini boats are easy, fun, and healthy. Get creative with the ingredients. You can make a tasty meal that fits your needs. Enjoy cooking and sharing these tasty dishes!

Ground Beef Zucchini Boats

Get ready to savor delicious Cheesy Ground Beef Zucchini Boats! This easy recipe features tender zucchinis filled with a savory mixture of ground beef, marinara sauce, and gooey mozzarella cheese. Perfect for a healthy dinner, these boats are not only tasty but also visually stunning. Click through to explore this mouthwatering recipe and bring a burst of flavor to your kitchen tonight!
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Ingredients
  

4 medium zucchinis

1 pound ground beef

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/2 cup diced onion

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

1/4 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Wash and slice the zucchinis in half lengthwise. Use a spoon to scoop out the center of each half, creating a boat shape. Set the scooped zucchini flesh aside for later use.

      In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

        Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 7-10 minutes.

          Stir in the reserved zucchini flesh, marinara sauce, Italian seasoning, salt, and pepper. Cook this mixture for another 5 minutes, allowing the flavors to meld.

            Remove the skillet from heat and stir in half of the shredded mozzarella cheese.

              Place the zucchini boats on a baking sheet. Spoon the beef mixture evenly into each zucchini half.

                Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top of each filled zucchini boat.

                  Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is bubbly and golden.

                    Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4