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Cheesy Beef and Rice Stuffed Zucchini Boats

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A quick and comforting meal featuring zucchini boats stuffed with seasoned ground beef, rice, and a blend of cheddar and mozzarella cheese, baked until bubbly and golden.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and seeds scooped out
  • 1 pound (450g) ground beef, preferably 80/20
  • 1 cup (about 200g cooked) white or brown rice
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120ml) tomato sauce or marinara
  • 1½ cups (about 150g) shredded cheese (sharp cheddar and mozzarella mix)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning (dried basil, oregano, thyme blend)
  • Salt and pepper to taste
  • Optional: red pepper flakes for heat
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish and set aside.
  2. Wash and halve the zucchinis lengthwise. Using a spoon or melon baller, scoop out the seeds and some flesh, leaving about ¼ inch (6mm) thick walls to create boats. Set the scooped flesh aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add the ground beef. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. Chop the reserved zucchini flesh finely and stir it into the beef mixture. Cook for 2 minutes to soften.
  6. Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for about 5 minutes to blend flavors and thicken slightly.
  7. Spoon the beef and rice mixture evenly into each zucchini half, packing gently but not overflowing.
  8. Sprinkle shredded cheddar and mozzarella evenly over the filled zucchini boats.
  9. Place the baking dish in the preheated oven and bake for 20-25 minutes or until the zucchinis are tender and the cheese is melted and bubbly with golden spots.
  10. Remove from oven, let rest for 5 minutes, garnish with fresh parsley if desired, and serve warm.

Notes

Pat zucchinis dry before stuffing to prevent sogginess. Use day-old rice to avoid mushy filling. Brown beef in batches to get good caramelization. Optional red pepper flakes add subtle heat. Can prepare and stuff ahead, refrigerate, then bake with extra time. Freeze unbaked for up to 2 months.

Nutrition

Keywords: zucchini boats, stuffed zucchini, cheesy beef recipe, comfort food, easy dinner, ground beef recipe, baked zucchini, family meal

Find it online: https://zorbmeal.com/cheesy-beef-and-rice-stuffed-zucchini-boats-easy-comfort-meal-recipe/