Zucchini Boat Recipe With Ground Beef

Zucchini Boats with Ground Beef Recipes Fruits and Vegetables Vegetables Squash Zucchini Boats with Ground Beef 5.0 (1) 1 Review 1 Photo These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad. Recipe by celloldy Published on June 13, 2020 Prep Time: 25 mins Cook Time: Ingredients 6 small-medium zucchini 1 tablespoon olive oil 1 onion finely diced 1 pound ground beef OR ground beef and pork 2 tablespoons tomato paste 1 teaspoon dried oregano ½ teaspoon garlic powder OR 2 cloves freshly minced ½ teaspoon salt or more to taste pepper to taste 1 (15oz) can tomato sauce

Stir in 1 cup of marinara sauce. Remove from heat. Stuff the Boats: Fill each zucchini boat with the meat mixture and line the boats within the baking dish. Pour what's left of the marinara and sprinkle boats with cheese. Bake & Enjoy: Bake the boats for 25 minutes, or until the cheese is bubbly and the zucchini is easily pierced with a fork. Arrange zucchini halves in the prepared baking dish. In a large pan over medium-high heat, heat the olive oil. Add onion and cook until starting to soften, 3-4 minutes. Add garlic and cook 30 seconds more. Add beef and cook until no longer pink, about 5 minutes. Stir in marinara sauce, zucchini flesh, and season with salt and pepper.

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35 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 drizzle olive oil 1 extra large zucchini, quartered lengthwise, seeds scooped out salt and ground black pepper to taste 2 pounds ground beef 1 onion, chopped 5 cloves garlic, minced 3 tablespoons dried basil 3 tablespoons dried oregano 4 teaspoons garlic salt

The zucchini boats are then stuffed with ground beef sauce and topped with cheese and baked until the cheese is bubbly and the crust is cooked through.. or one whole zucchini. Per the recipe, if you started with 8 zucchini and cut them all in half and filled them, you would eat two halves, or one whole zucchini. Reply. Michelle says. at 9:00.

1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 1 cup shredded cheddar cheese, divided 2 tablespoons ketchup Salt and pepper to taste Directions Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.

65 Comments 4.98 from 79 votes Jump to Recipe This post may contain affiliate links. Please read our disclosure policy. Stuffed Zucchini Boats are the perfect way to enjoy your fresh summer zucchini! Tender zucchini filled with a rich and zesty meat sauce is topped with cheese and baked until tender and bubbly.

Cook the sausage mixture: Cook the onion and sausage in a large skillet over medium-high heat, breaking the sausage into small pieces as it cooks. Season with Italian seasoning, dried basil, salt, and black pepper, and stir in the capers and marinara sauce. Remove from heat and stir in the grated parmesan cheese.

Total time 30 minutes Jump to Recipe These Zucchini Boats with Ground Beef are a delicious and nutritious option for dinner. They are filled with lean ground beef, zucchini, onions, garlic and tomato sauce. The combination of ingredients creates a flavorful and filling meal that is sure to please the whole family. Plus, they are easy to make!

Spray the bottom of a baking dish with cooking spray. Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain. Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco.

Directions Cut the zucchinis in half and remove the flesh with a small knife. Place on a microwave-safe plate and cover with plastic wrap. Poke a few holes into the plastic wrap and microwave for 2 minutes on high. Check to see if tender, repeating until done.

Bake on a greased baking sheet at 350° for about 10 minutes, until softened. Mix cooked seasoned beef with red onion, black beans, tomatoes, and corn. Spoon beef and veggie mixture into the hollowed-out part of each zucchini, then top with Monterey Jack cheese. Return to the oven and bake at 350° for about 15 minutes.

Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in an ungreased 13-in. x 9-in. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. In a large skillet, cook beef, onion and garlic over.

Prepare the zucchini boats. Place the zucchini boats in the baking dish. Scoop the ground beef mixture into the "boat". Add the red enchilada sauce then sprinkle with cheese. Bake. Bake the stuffed zucchini boats for 20 minutes, covered. Uncover and bake for an additional 5 minutes. Serve.

Add the ground beef, and cook for about 10 minutes, breaking apart with a spatula, until browned. Stir in the taco seasoning and water. Cook for 1-2 minutes. Remove from heat. When the zucchini are done roasting, use paper towels to pat any moisture from the wells. Stuff the taco meat into the zucchini boats.

Bake cut side down for 5-10 minutes, flip and broil 1 minute. Fill Then bake 10-15 more minutes. How do you make zucchini boat meat? There are a variety of different meats you can add to complete your zucchini boats.

Using a spoon or measuring spoon, scoop out the flesh of the zucchini, leaving a thin border around the edges. Heat a large skillet over medium heat and add the tablespoon of olive oil. Add the Ground "Beef" and cook for about 5 minutes and then add the shredded carrots, diced red bell pepper, and scooped out zucchini flesh.

Prepare the zucchini boats: Preheat the oven to 350° and lightly grease a 9×13 baking dish. Lay hollowed out zucchini halves side by side, season with some salt, and stuff them generously with beef filling. Spread shredded Mozzarella cheese all over the stuffed zucchini boats and sprinkle some oregano and parsley over the cheese.

Mexican: Make a filling with 1 lb ground beef, 16 ounces tomato sauce, 4 ounces diced green chiles, 3/4 cup black beans and 1/2 cup corn, then top with cheddar cheese and bake. Asian: Make the filling for my chicken lettuce wraps, spoon it into the zucchini, then bake.

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