Description
These Cheesy Beef Stuffed Zucchini Boats turn a small zucchini and a handful of simple ingredients into a satisfying, cheesy meal. The beef filling is savoury and flavourful, while the tender zucchini boats keep everything light enough for an easy keto-friendly dinner.
Ingredients
Units
Scale
- 2 tsp olive oil
- 1 small zucchini, about 180 g
- 1 pinch salt
- 50 g ground beef, raw
- 1 clove garlic, about 3 g, minced
- 3 tbsp cheddar cheese, about 21 g, grated
- 1 pinch ground black pepper
- 1 tbsp fresh parsley, about 4 g, chopped
- 1/2 tsp ground paprika, about 1 g
- 1/4 small red onion, about 15 g, finely chopped
Instructions
- Preheat the oven to 375⁰F (190⁰C).
- Line a baking sheet with parchment paper. This makes cleanup much easier, which I’m always happy about.
- Slice 1 small zucchini, about 180 g, in half lengthwise.
- Using a spoon, carefully scoop out the soft centre, leaving enough flesh around the edges so the zucchini boats don’t collapse.
- Chop the scooped zucchini flesh and set it aside.
- Place the zucchini boats cut side up on the prepared baking sheet.
- Sprinkle the zucchini boats with 1 pinch salt and prebake for 10 to 15 minutes.
- The zucchini should start to soften but still be sturdy enough to hold the filling.
- While the zucchini is baking, heat 2 tsp olive oil in a nonstick skillet over medium heat.
- Add 1/4 small red onion, about 15 g, finely chopped, and cook until softened and translucent.
- Add 1 clove garlic, about 3 g, minced, and cook for a few seconds until fragrant. Don’t let the garlic brown.
- Add 50 g ground beef, raw, to the skillet. Season with 1 g ground paprika, 1 pinch salt, and 1 pinch ground black pepper.
- Cook, breaking up the beef with a spoon, until the beef is no longer pink.
- Stir in the chopped zucchini flesh you set aside.
- Cook, stirring regularly, until the zucchini softens and most of the excess moisture has evaporated. This step matters because a watery filling can leave the zucchini boats soggy.
- Carefully remove the prebaked zucchini boats from the oven. Spoon the beef and zucchini mixture evenly into the boats.
- If you’ve got a little extra filling, don’t worry. It’s perfectly good eaten straight from the pan.
- Sprinkle 3 tbsp cheddar cheese, about 21 g, grated, evenly over the beef filling.
- Return the stuffed zucchini boats to the oven and bake for about 10 minutes, or until the cheddar cheese is fully melted, bubbling and lightly browned in spots.
- Remove the zucchini boats from the oven and let them sit for a couple of minutes. Sprinkle with 1 tbsp fresh parsley, about 4 g, chopped, and serve warm.
- Seasoning is easy to adjust here, so if you like a bit more heat, add a pinch of chili flakes or swap the paprika for your favourite seasoning blend.
Nutrition
- Serving Size: 1
- Calories: 279
- Sugar: 0.9 g
- Sodium: 334.6 mg
- Fat: 18.9 g
- Saturated Fat: 6.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 9.5 g
- Fiber: 2.8 g
- Protein: 21.3 g
- Cholesterol: 50.8 mg
