Classic Beef and Rice Stuffed Zucchini Boats

Classic Beef and Rice Stuffed Zucchini Boats

A comforting dish that combines ground beef, rice, and fresh zucchini, creating rich flavors and delightful textures, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 900

Ingredients Method Notes

Ingredients

Main Ingredients

4 medium medium zucchinis Act as the boat for the filling
1 pound ground beef Opt for lean ground beef like 80/20
1 cup cooked rice Use any type of cooked rice
1 cup diced tomatoes Canned or fresh tomatoes can be used
1 small onion, chopped Adds depth to the filling
2 cloves garlic, minced For flavor enhancement
1 teaspoon Italian seasoning Can substitute with fresh herbs if desired
to taste Salt and pepper Essential for seasoning the filling
1 cup shredded cheese (optional) For a cheesy topping if desired

Method

Preparation

Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them in half lengthwise. Scoop out the seeds to create hollow boats.

Cooking the Filling

In a large skillet, cook ground beef over medium heat, breaking it apart until browned (about 5-7 minutes).
Add chopped onion and minced garlic, sauté until onion is translucent (3-4 minutes).
Stir in cooked rice, diced tomatoes, Italian seasoning, and season with salt and pepper. Cook for about 5 minutes until heated through.

Stuffing and Baking

Carefully fill each zucchini boat with the beef and rice mixture.
Place the stuffed zucchinis in a baking dish, cover with foil and bake for 25-30 minutes.
If using cheese, remove the foil after baking, sprinkle cheese on top, and bake for an additional 5-10 minutes until melted.

Serving

Allow the zucchini boats to cool slightly, then serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Frozen zucchini boats can last for up to 3 months. Reheat on the stovetop or microwave.