Easy Cheesy Stuffed Zucchini Boats

Ingredients

• 4 pieces Zucchini (medium, ends trimmed, halved lengthwise)
• 300 g Ground Beef (80% lean, crumbled)
• 1 piece Bell Pepper (red or yellow, diced)
• 1 piece Onion (medium, finely chopped)
• 2 cloves Garlic (minced)
• 2 Tbsp Olive Oil (extra‑virgin for sautéing)
• 1 cup Shredded Mozzarella Cheese (low‑moisture, divided (½ cup for topping, ½ cup mixed in))
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Italian Seasoning (optional, for extra flavor)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 375°F

2. Prepare Zucchini

   Wash the zucchini, trim the ends, slice each lengthwise, and scoop out the centers with a spoon, leaving about ¼‑inch of flesh to form a sturdy boat.

   Time: PT10M

3. Sauté Filling

   Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper; sauté 3‑4 minutes until softened. Add minced garlic and cook 30 seconds. Add ground beef, breaking it up, and cook until browned, about 5‑6 minutes. Season with salt, pepper, and Italian seasoning.

   Time: PT10M

   Temperature: medium heat

4. Combine Filling with Cheese

   Transfer the cooked meat mixture to a mixing bowl, stir in ½ cup shredded mozzarella, and mix until evenly distributed.

   Time: PT2M

5. Stuff Zucchini Boats

   Spoon the beef‑cheese mixture into each zucchini half, packing gently. Sprinkle the remaining ½ cup mozzarella on top of each boat.

   Time: PT5M

6. Bake

   Place the stuffed zucchini on a baking sheet and bake in the preheated oven for 20 minutes, or until the zucchini is tender and the cheese is golden and bubbling.

   Time: PT20M

   Temperature: 375°F

7. Rest and Serve

   Remove from oven, let rest 3 minutes, then serve warm. Garnish with fresh parsley if desired.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

10g

Fat

15g

Fiber

3g