Beefy Stuffed Zucchini Boats with Cheese

• 4 medium zucchinis
• 1 lb ground beef
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/2 cup breadcrumbs
• 1/2 cup shredded cheddar cheese
• 1/4 cup tomato sauce
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut zucchinis in half lengthwise and scoop out flesh into a bowl.
3. 3 In a skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
4. 4 Add ground beef, breaking it apart with a spoon, and cook until browned.
5. 5 Stir in breadcrumbs, tomato sauce, oregano, salt, and pepper. Remove from heat.
6. 6 Mix the scooped zucchini flesh into the beef mixture.
7. 7 Place zucchini halves on a baking sheet, fill with beef mixture, and top with cheddar and Parmesan cheese.
8. 8 Bake for 30 minutes or until cheese is bubbly and golden.
9. 9 Let cool slightly before serving.

Equipment

• skillet
• baking sheet
• oven

Variations

• Add a layer of sautéed spinach for a green boost.
• Substitute ground turkey or chicken for a leaner option.

Substitutions

• Use panko breadcrumbs for a crispier texture.
• Substitute mozzarella cheese for cheddar if preferred.

Pairings

• Serve with a glass of red wine or a cold beer.

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in the oven before mixing them into the beef.
• Consider adding a handful of spinach or mushrooms for extra nutrients.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Pair with a fresh green salad or roasted vegetables for a complete meal.

FAQ