Zucchini Boats

Name: Zucchini Boats
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings.
Ingredients: 2 medium zucchini (about 8 inches); 3/4 pound ground beef; 1 small onion, chopped; 1/2 cup chopped fresh mushrooms; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 1 cup shredded cheddar cheese, divided; 2 tablespoons ketchup; Salt and pepper to taste

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia

Ingredients

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste

Directions

Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.

When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.

Nutrition Facts

1 stuffed zucchini half: 312 calories, 20g fat (9g saturated fat), 81mg cholesterol, 337mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 24g protein.

Originally published as Zucchini Boats in Taste of Home Ground Beef Cookbook-Book

Reviews

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Average Rating:

Judywrites

Dec 7, 2018

I made this recipe with a couple variations... all excellent! I used Italian sausage for one and ground beef with black beans and salsa for the other. As with most foods I cook, I always adjust seasonings in sauces to taste.
Nicole

Jul 24, 2018

Great idea! I omitted the zuke pulp altogether, and pre-baked the shells for about 20 minutes before adding the veggie/ beef mixture. I also seasoned the filling as if it was shepherd's pie: ketchup, worcestershire, and fresh rosemary. Monterey jack shredded cheese was used instead of cheddar and voila! Delish! Thanks!!
Charlotte

Jan 26, 2018

Been making a similar recipe for years. To tenderize the zucchini pulp, I place in microwave for 2 to 5 minutes, depending on the number of zucchini. I use considerably more ketchup (to personal preference), add cooked rice and the mashed zucchini pulp to the mixture, and I do not pre-cook the ground beef before baking. I also use mozzarella instead of cheddar on top, not mixed in, for the last few minutes of the baking time. I, too, use onions, mushrooms, and green peppers. One of my favorite meals,and it's in the oven as I type.
kdeer

Jan 14, 2018

Made this several times. Love it each time.
xlsalbums

Sep 11, 2017

This was okay. Pretty easy to make but not as flavorful as I would like.
Lynn

Aug 25, 2017

As is, I would rate this recipe a 3.5/4 stars. Modifications I plan to make for the next time: 1) sweet italian sausage instead of ground beef, 2) pasta sauce instead of ketchup, 3) blanch the zucchini 1-2 minutes in water, 4) salt and pepper the zucchini boat bottoms prior to filling. I recommend the blanching because though my boats were cooked, they weren't exactly "tender". I could still get a fork through it, but it had more snap than I was expecting or wanting. Also, maybe brush oil on the zucchini before cooking so the exposed edges don't get so dry.
Patricia

Aug 22, 2017

The filling is great, used marinara sauce instead of ketchup. This wouldTast great as a appetizer on toasted banquettes- the zucchiniBoats are tasteless, there is enough zucchini in the mix.
WonkyGirl

Aug 9, 2017

Really good ! No peppers on hand so added more chopped onions and mushrooms plus two fresh chopped tomatoes. Mixed in marinara sauce (instead of katsup) and spooned over top after baking. While chopping vege's I parboiled zucchini to cut baking time. A nice dinner with crusty toasted garlic bread. (Ha, ha, I had never scooped out zucchini before so it seemed fumbly. Until I stood the halves on end and scraped down the middle. It was easy that way, maybe will help someone else). :-)
Reggi

Aug 4, 2017

Yum! Was short on time, so I started baking the zucchini as I cooked the ground beef mixture. After filling the zucchini I only had to bake for 10 more minutes until they were done. Need to cut sodium in Hubbys diet, so cut cheese in half and used no salt ketchup. I think next time I will add a jalapeno to give it a kick since my version lacks the salt. Even as a low sodium version they were still very good without the kick! Definitely will make again! Thanks for the recipe!
Germaine

Aug 2, 2017

Made this, substitued sweet Italian sausage for the ground beef..delicious.