Beef Stuffed Zucchini Boats Recipes

ZUCCHINI BOATS WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
• Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered 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.
• 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 and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
• Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
• Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

GROUND BEEF STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Rinse and pat dry zucchini.
• Cut ends off zucchini and cut it into half.
• Arrange Zucchini halves in your baking dish. Cut the 4th one a bit short so that it fits there. Slice the remaining zucchini piece that didn't fit, it will be added to the sauce afterward.
• Hollow out zucchini. Collect fruit pulp.
• Spread zucchini pulp between 2 bowls. One is for the stuff, the other for the sauce. Add the sliced zucchini parts to the bowl for the sauce.
• Add ground beef, seasoning, and cheese to one of the bowls with the zucchini.
• Combine ground meat stuffing.
• In the second bowl, add tomato sauce and seasoning to the zucchini pulp.
• Combine everything well.
• Preheat oven to 400 Fahrenheit/ 200 Celsius.
• Stuff zucchini with the meat filling.
• Spread the sauce around/between the zucchini.
• Top boats with cheese and sprinkle some olive oil over all that.
• Bake your zucchini boat at 400 Fahrenheit/ 200 Celsius for about 20 minutes or until golden on the top.
• Serve up hot.

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
• Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
• Stir sour cream and sour cream seasoning mix together in a bowl.
• Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
• Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.

BEEF STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
• Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
• Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

BEEF STUFFED ZUCCHINI BOATS

Steps:

• Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in an ungreased 13-in. x 9-in. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook beef, onion and garlic over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Fill each zucchini shell with 2 tablespoons meat mixture. Microwave, uncovered, on high for 2-3 minutes. Sprinkle with cheese; microwave 1-2 minutes longer or until zucchini is tender and cheese is melted.

ROUND 2 RECIPE - STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the zucchini lengthwise, scoop out the seeds from the center and put on a baking sheet.
• In a medium bowl combine the remaining ingredients expect for 2 tablespoons of the cheese. Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
• Bake until the cheese is melted and the filling is golden brown and toasted, about 15 to 20 minutes.

MEATY STUFFED ZUCCHINI BOATS

Steps:

• In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
• Stir in tomatoes.
• Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
• Fill with meat mixture; place in two 13x9 inch baking dishes.
• Spoon remaining tomato sauce over each.
• Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
• Sprinkle with cheese during last few minutes or baking.