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Stuffed Zucchini Boats with Beef and Mozzarella

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American Low-CarbSugar-FreeDiabetic-FriendlyGluten-FreeComfort-Food

Stuffed Zucchini Boats with Beef and Mozzarella balance juicy ground beef, sweet sautéed onions and carrots, and fragrant rosemary and thyme, brightened by a hint of red wine. Each tender zucchini is crowned with melted mozzarella for a rich, bubbly finish. Serve these hearty boats for a comforting weeknight dinner or a casual weekend meal.

  • Prep25 mins
  • Cook1 hr
  • Serves6
  • DifficultyMedium
Stuffed Zucchini Boats with Beef and Mozzarella
  1. 1

    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.

  2. 2

    Cut the zucchini in half lengthwise; scoop out the flesh with a spoon. Chop the flesh; set aside about 3/4 of the flesh for stuffing. Reserve the remaining 1/4 of the flesh for another use.

  3. 3

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

  4. 4

    Heat olive oil in a large skillet over medium-high heat. Add the ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add the rosemary, thyme, garlic, salt, and black pepper; cook and stir. Add the reserved 3/4 zucchini flesh, the onion, and the carrot; cook and stir for 2 to 3 minutes. Add the red wine and Worcestershire; cook for 1 to 2 minutes. Add the beef stock; cook for 3 minutes. Simmer until the mixture reduces, about 10 minutes more.

  5. 5

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

  6. 6

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