Total TimePrep: 35 min. Bake: 25 min.
- 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
- 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° until zucchini is tender, 25-30 minutes.
Test Kitchen Tips
Nutrition Facts1 stuffed zucchini half: 312 calories, 20g fat (9g saturated fat), 81mg cholesterol, 337mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 24g protein.
Aug 11, 2019
I only added some fresh basil and 2 Tablespoons of tomato paste. My hubbie loved it. I had a huge zucchini from the garden so I deseeded it with a spoon before using the meat. Yummy and so easy.
Aug 5, 2019
This was delicious! I made exactly as written except used marinara sauce instead of ketchup. My family loved it, I served it with spaghetti and the rest of the marinara sauce. Super easy!
Aug 1, 2019
I too made a few changes. We eat a lot of venison so I added a little bacon a little moisture, and I used marinara sauce. My husband loved it and I know I’ll make it again.
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.
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!!
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.
Jan 14, 2018
Made this several times. Love it each time.
Sep 11, 2017
This was okay. Pretty easy to make but not as flavorful as I would like.
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.
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.