Description
Tender zucchini boats filled with a savory mixture of ground beef, rice, and aromatic herbs, baked in tomato sauce until perfectly tender and flavorful.
Ingredients
Scale
- 4 medium zucchinis
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups tomato sauce
- 1 tablespoon olive oil
- Grated cheese for topping (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis lengthwise and scoop out centers to create boats.
- Heat olive oil in skillet. Sauté onion and garlic until softened.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in rice, oregano, paprika, salt, and pepper.
- Fill zucchini boats with beef mixture.
- Place in baking dish, pour tomato sauce over top.
- Cover with foil and bake 30 minutes.
- Uncover, add cheese if using, and bake 10 more minutes until bubbly.
Notes
- Don’t over-scoop zucchini to maintain structure
- Can use ground turkey or plant-based meat alternatives
- Leftovers keep in refrigerator for 4 days
- Freeze before baking for make-ahead meal
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg