Stuffed Zucchini with Ground Beef

⏱ 60 min · 🍽 4 Servings · 🧂 10 Ingredients

Ingredients

  • 4 piece medium zucchini
  • 400 g ground beef
  • 1 piece onion
  • 2 cloves garlic
  • 1 can chopped tomatoes (400 g)
  • 30 ml olive oil
  • 5 g dried oregano
  • 100 g grated cheese (such as Gouda)
  • 0.5 bunch flat-leaf parsley
  • 1 pinch salt and black pepper

Instructions

  1. Preheat the oven to 200 °C. Halve the zucchini lengthwise and scoop out the flesh with a spoon, leaving sturdy 1 cm walls. Finely chop the scooped-out flesh and set it aside.
  2. Finely dice the onion and garlic and sweat them in the olive oil over medium heat until translucent. Add the ground beef and cook, breaking it up, until nicely browned all over.
  3. Stir in the chopped zucchini flesh, canned tomatoes, and oregano. Season with salt and pepper and let the filling simmer uncovered until it thickens to a rich, saucy consistency.
  4. Arrange the zucchini halves in a baking dish, season them lightly with salt, and spoon in the beef filling. Top with the grated cheese and bake until the cheese is golden and the zucchini are tender.
  5. Finely chop the parsley, scatter it over the stuffed zucchini, and serve straight from the dish.
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Stuffed Zucchini with Ground Beef
📖 Culinse
casserolesummereasyclassic

Stuffed Zucchini with Ground Beef

Zucchini boats packed with a savory beef and tomato filling, baked under a blanket of golden melted cheese. A summery oven dish that puts the scooped-out flesh to good use in the sauce..

⏱

Cook time

60 min

🍽

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

375 kcal

Calories

28 g

Protein

24 g

Fat

12 g

Carbs

Ingredients

For 4 servings

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Instructions

  1. 1

    Preheat the oven to 200 °C. Halve the zucchini lengthwise and scoop out the flesh with a spoon, leaving sturdy 1 cm walls. Finely chop the scooped-out flesh and set it aside.

  2. 2

    Finely dice the onion and garlic and sweat them in the olive oil over medium heat until translucent. Add the ground beef and cook, breaking it up, until nicely browned all over.

  3. 3

    Stir in the chopped zucchini flesh, canned tomatoes, and oregano. Season with salt and pepper and let the filling simmer uncovered until it thickens to a rich, saucy consistency.

  4. 4

    Arrange the zucchini halves in a baking dish, season them lightly with salt, and spoon in the beef filling. Top with the grated cheese and bake until the cheese is golden and the zucchini are tender.

  5. 5

    Finely chop the parsley, scatter it over the stuffed zucchini, and serve straight from the dish.

Stuffed Zucchini with Ground Beef Recipe | Culinse