Stuffed Zucchini
Submitted by lynn in ma
Hearty beef stuffed zucchini boats topped with melted cheese. Ground beef, rice, and marinara fill summer squash halves for a satisfying baked dinner.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThese beef stuffed zucchini boats transform summer squash into a complete meal with seasoned ground beef, rice, and a double dose of melted cheese.
The zucchini halves get a quick steam to tender-crisp, while ground beef browns with onions and garlic. Everything comes together with diced tomatoes, herbs, and two types of cheese mixed right into the filling.
Marinara sauce bathes the boats as they bake, and a final sprinkle of cheese melts into bubbly, golden perfection.
Chef Tips
- Steam zucchini just until tender-crisp to prevent mushy texture after baking
- Chop and cook the scooped-out zucchini flesh to add to the filling
- Cover with foil for first 25 minutes to prevent cheese from over-browning
- Let rest 5 minutes before serving for easier handling
Ingredients
med-lg., or summer squash, halved lengthwise, ends trimmed and chopped, reserved; remove seeds and discard
Directions
Preheat oven to 350?.
Spray and coat the bottom of glass casserole/baking dish with vegetable oil and a little tomato/marinara sauce; set aside.
Steam or blanch zucchini halves briefly, until tender/crisp; drain and pat dry.
In a large skillet over medium heat, brown ground beef; spoon off fat and remove from pan.
In same skillet, heat oil and add the chopped onion; season with a little kosher salt. Sauté for 5 minutes or until translucent and softened; add minced garlic and sauté for 30 seconds (don’t let burn). Reduce heat to medium-low and add the reserved chopped zucchini/squash ends; sauté briefly; add the cooked rice, diced tomatoes, parsley, salt, pepper and BAM seasoning. Add back in the browned ground beef; combine. Remove skillet from heat and let cool about 5 minutes before adding the beaten egg, bread crumbs, Parmesan and Cheddar; combine well.
Fill zucchini halves with the meat mixture. Place in the prepared casserole dish. Pour the tomato/marinara sauce over the filled zucchini and sprinkle with the ½ cup diced tomatoes.
Bake the zucchini, covered with foil, in a preheated 350? oven for 25 minutes. Remove foil and sprinkle with grated Parmesan and shredded Cheddar. Bake an additional 5 to 7 minutes, until cheese is completely melted and bubbling. Sprinkle tops with chopped fresh parsley.
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