Stuffed Zucchini with Ground Beef and Rice

Stuffed zucchini with ground beef and melted cheese.

Stuffed Zucchini with Ground Beef and Rice

Course: Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 502kcal

Author: Nikole Berg

Stuffed zucchini boats with ground beef, rice, and melty cheese make an easy, flavorful dinner the whole family will love. A nutritious, customizable recipe perfect for zucchini season!

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Ingredients

4 zucchini medium sized ends trimmed
1 teaspoon olive oil or cooking spray
½ cup onion chopped
2 teaspoon minced garlic
1 lb ground beef 93%
salt and black pepper to taste, add garlic powder, onion powder if desired
8 ounce tomato sauce canned
1 cup rice cooked
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup + 2 tbsp shredded parmesan cheese
½ cup mozzarella cheese finely shredded, use more if needed

Instructions

Preheat oven to 425 degrees F.
Use a sharp knife to slice each zucchini in half lengthwise, creating 8 zucchini halves. Scoop out the zucchini pulp with a spoon to form zucchini cups, leaving about ¼ to ½ inch of zucchini flesh all around. Don't scrape too much - you want the zucchini to stay in tact. Chop the reserved pulp for the filling.
In a large skillet over medium-high heat, some add olive oil and sauté the chopped onion, minced garlic, and reserved zucchini pulp for about 5 minutes, or until softened. Add the ground beef, breaking it up with a wooden spoon. Season with some garlic powder and onion powder if desired. I used just some salt and black pepper. Cook until meat is browned and cooked through.
Reduce to medium heat and stir in the tomato sauce, cooked rice, dried oregano, and dried basil. Let the meat mixture simmer for 5 minutes over low heat. Stir in 2 tablespoon of parmesan cheese. This is your stuffing mixture.
Arrange the hollowed-out zucchini on a baking sheet that's been lined with foil or parchment paper. Or use a baking dish that's been coated with cooking spray. Spoon the meat mixture into each zucchini, pressing the rice stuffing down gently.
Sprinkle with remaining parmesan cheese, and the mozzarella cheese. Bake in the preheated oven for about 15-20 minutes, or until cheese is melted and golden brown.

Notes

The zucchini will be "crisp-tender". If you like it softer, cover with foil and bake to desired tenderness.
Swap the sauce: Use store bought or homemade marinara sauce.
Add veggies: Diced red bell pepper adds sweetness and crunch to the meat filling.
Low-carb: Sub cauliflower rice for a low carb option.
This stuffed zucchini with ground beef and rice store beautifully in an airtight container*in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Nutrition