Red Meat Allergy Friendly Mozzarella Beef Stuffed Zucchini Boats
Total time55 min
Prep time20 min
Cook time35 min
4.8(16)
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Learn more →Ingredients
4 servings
For the boats
- 4 medium zucchini (about 8 oz each)
- 2 tbsp olive oil, divided
For the filling
- 1 lb ground beef (85% lean)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For the topping
- 4 oz fresh mozzarella, thinly sliced
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly brush a 9x13-inch baking dish with 1 tbsp of the olive oil.
- 2
Halve each zucchini lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch shell. Roughly chop the scooped flesh and set aside. Arrange the zucchini shells cut-side up in the prepared baking dish.
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