Can you eat the skin of zucchini?

Yes, you can eat the skin of zucchini. It's a good source of nutrients. Just be sure to wash the zucchini thoroughly before using it in your Ground Beef Stuffed Zucchini Boats. Smaller zucchini tend to have more tender skin.

What goes well with stuffed zucchini?

Ground Beef Stuffed Zucchini Boats pair well with a variety of sides. Consider a simple side salad, roasted vegetables like bell peppers or asparagus, crusty bread, or a light tomato soup.

How long does zucchini last in the fridge?

Raw zucchini, stored properly in the refrigerator, can typically last for about 1-2 weeks. Cooked Ground Beef Stuffed Zucchini Boats should be consumed within 3-4 days and stored in an airtight container in the refrigerator.

What is a substitute for zucchini?

If you don't have zucchini, you can use other summer squash varieties like yellow squash or pattypan squash in your Ground Beef Stuffed Zucchini Boats. You could also try using eggplant, though the flavor and texture will be different.

Can you freeze stuffed zucchini boats?

Yes, you can freeze Ground Beef Stuffed Zucchini Boats. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw completely before reheating.

How do you keep zucchini boats from getting watery?

To prevent watery Ground Beef Stuffed Zucchini Boats, scoop out the zucchini pulp and drain any excess moisture before stuffing. You can also sprinkle the zucchini boats with salt and let them sit for 15-20 minutes to draw out moisture, then pat them dry. Ensure your ground beef filling is not overly wet before stuffing.

Ground Beef Stuffed Zucchini Boats: Your New Favorite Weeknight Dinner 2026

Name: Ground Beef Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 medium zucchini (about 7-8 inches long); 1 tablespoon olive oil; Salt and black pepper; 1 pound lean ground beef (85/15 or 90/10); 1/2 cup plain breadcrumbs (panko or regular); 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1 (15 oz) can tomato sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon smoked paprika (optional); 1 1/2 cups shredded Italian blend cheese (or mozzarella); Fresh parsley or basil, chopped (for garnish)

Ground Beef Stuffed Zucchini Boats

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A hearty, all-in-one dinner featuring tender zucchini boats filled with a juicy, seasoned ground beef mixture and topped with melted cheese. The secret to a perfectly moist filling is a simple panade technique using breadcrumbs mixed directly with the beef.

Author: Harmony
Prep Time: 20min
Cook Time: 30min
Total Time: 50min
Yield: 8 zucchini boat halves 1x
Category: dinner
Method: baking
Cuisine: American

Ingredients

Scale

4 medium zucchini (about 7-8 inches long)
1 tablespoon olive oil
Salt and black pepper
1 pound lean ground beef (85/15 or 90/10)
1/2 cup plain breadcrumbs (panko or regular)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika (optional)
1 1/2 cups shredded Italian blend cheese (or mozzarella)
Fresh parsley or basil, chopped (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Slice zucchini in half lengthwise. Scoop out seeds and flesh to create a 1/4-inch thick shell. Place on baking sheet, brush insides with oil, and season with salt and pepper.
In a bowl, combine ground beef and breadcrumbs. In a large skillet over medium-high heat, cook beef mixture until no longer pink. Add diced onion and cook for 4-5 minutes until soft. Stir in garlic and cook for 30 seconds.
Add tomato sauce, oregano, basil, smoked paprika (if using), salt, and pepper to the skillet. Simmer for 5-7 minutes until slightly thickened. Taste and adjust seasoning.
Evenly divide the beef filling among the zucchini boats, packing gently. Top generously with shredded cheese.
Bake for 20-25 minutes until zucchini is fork-tender and cheese is melted and bubbly.
Let cool for 5 minutes before serving. Garnish with fresh herbs.

Notes

For a gluten-free version, use gluten-free breadcrumbs or rolled oats. Do not skip mixing the breadcrumbs with the raw beef (the panade), as this keeps the filling juicy. Letting the boats rest for 5 minutes after baking makes them easier to serve.

Nutrition

Serving Size: 2
Calories: 320
Sugar: 8
Sodium: 650
Fat: 16
Saturated Fat: 7
Unsaturated Fat: 7
Trans Fat: 0.5
Carbohydrates: 18
Fiber: 3
Protein: 28
Cholesterol: 70

Find it online: https://www.homestyletable.com/ground-beef-stuffed-zucchini-boats/