How have I never made zucchini boats until now?! They’re so delicious and quite fun to make. It’s also a great way to stretch a pound of ground beef – you get six servings with this recipe! I will definitely be making these all summer long when there’s an abundance of fresh zucchini.
There are lots of versions of zucchini boats on the internet. Mine has seasoned ground beef, tomatoes, ricotta, and cheese. So simple! You should have exactly enough filling to stuff six zucchini halves, if you get decent sized zucchini. My store only had tiny zucchini one day and I had a little filling leftover, which I mixed with pasta. Yum!
What I love about this dish is that it’s your protein and veggie all in one. All you need is some rice and you’re good to go for dinner.
1 pound ground beef
1/2 cup diced onion
1 tsp salt, pepper to taste
1 tsp garlic powder
1/2 tsp dried basil
14.5 oz can of fire roasted tomatoes
1/2 cup + 1 spoonful ricotta
1/2 cup Monterey Jack or mozzarella cheese, shredded
- Preheat oven to 400 degrees Fahrenheit. Slice ends off of zucchini and cut in half lengthwise. Drizzle with olive oil. Roast for 10-15 minutes at 400. Lower the temperature to 350 after you remove the zucchini.
- Make the filling: brown beef with onion in a large skillet over a medium flame. Season with salt, pepper, garlic powder, and dried basil. When beef is nicely browned, add tomatoes to deglaze the pan. Lower the heat and stir in ricotta until combined.
- Stuff the boats with the filling and bake at 350 degrees Fahrenheit for 20-30 minutes until zucchini is cooked through. Add shredded cheese for the last five minutes. Serve with rice.
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