Description
Restaurant-quality Mediterranean-inspired zucchini boats filled with seasoned ground beef, rice, tomatoes, and cheese. A protein-packed, one-pan meal that balances sweet and savory flavors with minimal cleanup. Ideal for busy weeknights or family dinners.
Ingredients
4 medium zucchini
300 g ground beef
1 medium onion, diced
100 g rice, rinsed
1 medium tomato, diced
1 tbsp tomato paste
1 tbsp olive oil
150 g cheese (mozzarella, cheddar, or combination)
Fresh parsley, chopped
Fresh dill, chopped
Salt to taste
Black pepper to taste
Hot water (approximately 1 cup)
Instructions
Preheat oven to 190°C (375°F)
Cut zucchini in half lengthwise and scoop out flesh to create boats
Place zucchini halves cut-side down on a baking sheet and lightly oil their exteriors
In a skillet, heat olive oil then cook ground beef and diced onion until browned
Add rinsed rice, diced tomato, tomato paste, herbs, salt, and pepper
Stir in 1 cup hot water and simmer until rice is nearly cooked
Stuff mixture into zucchini boats
Top generously with shredded cheese
Bake for 30-35 minutes until zucchini is tender and cheese is golden
Notes
Ensure zucchini boats are well-drained before baking to prevent waterlogging
Use any cheese that melts smoothly (e.g., provolone or feta)
Can freeze unbaked stuffed boats for up to 2 months
Add a splash of lemon juice or Greek yogurt for extra brightness
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean