Cheesy Beef Stuffed Zucchini Recipes

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.

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

BEEF-STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

BEEF STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
• Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
• Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
• Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
• Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
• Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
• Serve with warmed up marinara sauce for each serving for dipping.