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Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella.

  • 2 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 ½ lb
    lean ground beef
  • ½ (8 oz) block
    mozzarella cheese
  • 2
    tomatoes
  • 2 (8 oz) cans
    tomato sauce
  • ½ lb
    white mushrooms
  • 1 medium
    yellow onion
  • 4 medium
    zucchini squash
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat oven to 400°F.
  • 2
    Wash and halve zucchini lengthwise. Scrape out and discard the soft flesh from the middle of each half.
    4 zucchini
  • 3
    Place zucchini halves in a baking dish cut side up. Rub with a little olive oil and season with a little salt and pepper. Place in the oven and bake while you prepare the filling, 15-20 minutes.
    about 1 tsp extra virgin olive oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 4
    Heat a sauté pan over medium-high heat.
  • 5
    Wash and small dice mushrooms. Wash and dice tomatoes. Peel and mince onion and garlic.
    ½ lb white mushrooms
    2 tomatoes
    1 medium yellow onion
    2 cloves garlic
  • 6
    Coat bottom of pan with oil. Add onion, garlic, and mushrooms. Stirring frequently, cook until vegetables are softened, 3-4 minutes.
    1 tbsp virgin coconut oil
  • 7
    Add beef and, breaking apart with a spoon, cook until browned and crumbly, 3-4 minutes.
    1 ½ lb lean ground beef
  • 8
    Add diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Cook until most of the liquid has evaporated, 2-3 minutes.
    2 (8 oz) cans tomato sauce
    2 tsp Italian seasoning
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Coarsely grate 1 cup of mozzarella.
    ½ (8 oz) block mozzarella cheese
  • 10
    Remove dish from oven. Fill zucchini halves with beef mixture and sprinkle with cheese. Place back in the oven and bake until cheese melts, 4-5 minutes.
  • 11
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    1 small bunch Italian (flat-leaf) parsley
  • 12
    To serve, place zucchini boats on a plate and garnish with parsley. Enjoy!