Ground Beef + Mushroom Zucchini Boats
Ingredients:
4 medium zucchinis, halved lengthwise + scoop out the middle
1 lb (450g) ground beef
1 cup mushrooms - Optional
1 cup marinara sauce (store-bought or homemade)
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt, or to taste
1/4 tsp black pepper
1 cup shredded mozzarella cheese (or more, to taste)
2 tbsp olive oil
Optional garnish: fresh basil, parmesan cheese, or chili flakes
Directions:
Preheat Oven & Prep Zucchini
Preheat oven to 400°F (200°C).
Cut zucchinis in half lengthwise. Use a spoon to scoop out the center, creating "boats". Reserve about half the scooped flesh and finely chop it.
Brush zucchini boats lightly with olive oil and season with salt and pepper.
Place boats in a baking dish or on a baking sheet lined with foil.
2. Make the Filling
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add onions and garlic. Sauté until softened, about 2-3 minutes.
Add ground beef and cook until browned, breaking it up as it cooks (about 5-7 minutes).
Add mushrooms and chopped zucchini flesh. Cook until the mushrooms release their moisture and it evaporates, about 5 more minutes.
Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes until thickened slightly.
3. Stuff & Bake
Spoon the beef mixture into each zucchini boat, pressing down gently to fill.
Top each boat with shredded mozzarella.
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake another 5–10 minutes, or until cheese is bubbly and slightly golden.
4. Serve
Garnish with fresh basil, parmesan, or a pinch of chili flakes if desired.
Serve warm, with a side salad or crusty bread if you’re not keeping it low-carb.