Hearty Stuffed Zucchini Boats with Ground Beef and Cheese
Tender zucchini halves filled with savory ground beef, tomatoes, and melted cheese make a perfect weeknight dinner that's both nutritious and satisfying.
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Cooking tools:
- Pastry brush
- Chef's knife
- Cutting board
- Spoon
- Baking sheet
- Skillet
- Oven
- Stove
- Colander
- Aluminum foil
- Zip-top bag
Ingredients
- 4 medium zucchini (8-10 inches each, firm, smooth skin)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef (or ground turkey, chicken, or sausage)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup tomato sauce or marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup cooked rice or quinoa (optional)
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (optional, for garnish)
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