Ingredients
Scale
- 4 medium zucchinis, halved lengthwise and scooped out to create “boats”
- 1 pound ground beef, lean works best
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 cup shredded cheese (mozzarella, cheddar, or parmesan)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the center. Lightly brush with olive oil and arrange on a baking sheet. Pre-bake for 5–7 minutes.
- In a large skillet over medium heat, heat olive oil and sauté diced onion until translucent. Add garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking apart. Drain fat, stir in tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer 5 minutes.
- Spoon beef mixture evenly into zucchini boats. Sprinkle cheese on top. Bake for 15 minutes or until cheese is melted and bubbly.
- Garnish with fresh herbs like basil or parsley. Serve immediately with your favorite sides.
Notes
- For extra flavor, try adding chopped bell peppers or mushrooms to the beef mixture.
- Use different cheeses for variation, like cheddar or provolone.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American, Italian