Stuffed Zucchini with Ground Beef and Melted Cheese

Ingredients

• 4 medium zucchini
• 400 g (about 14 oz) ground beef
• 150 g (about 1 1/3 cups) shredded mozzarella
• 30 g (about 1/3 cup) grated Parmesan
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup (120 ml) tomato sauce
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (60 g) breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper (or to taste)

Instructions

1. Wash the zucchini, cut them in half lengthwise and, using a spoon, scoop out some of the flesh to form boats; reserve the scooped flesh, finely chopped.
2. Preheat the oven to 200 °C (400 °F) and brush the zucchini halves with 1 tablespoon of olive oil; bake for 8–10 minutes to soften slightly.
3. Heat the remaining 1 tablespoon of olive oil in a medium skillet, sauté the onion until translucent, then add the garlic; add the chopped zucchini flesh and sauté for 2 minutes.
4. Add the ground beef to the skillet, season with salt and pepper, and cook, breaking it up and browning, for 8–10 minutes until no pink remains.
5. Stir in the tomato sauce and half of the parsley into the filling; adjust salt and pepper and cook 2–3 minutes until the sauce reduces slightly.
6. Fill the pre-baked zucchini halves with the ground beef mixture, sprinkle the shredded mozzarella on top and scatter the Parmesan and breadcrumbs to create a crispy crust.
7. Bake at 200 °C (400 °F) for 12–15 minutes or until the cheese melts and browns; in the last 2 minutes use the broiler for a more intense gratin.
8. Remove from the oven, finish with the remaining chopped parsley and serve hot.

Tips

• Lightly salting the zucchini before the pre-bake helps draw out water and prevents the filling from becoming watery.
• For extra creaminess, stir 1 tablespoon of cream cheese into the filling before gratinating.
• You can assemble the zucchini ahead of time and bake only when ready to serve.

Variations

• Swap the ground beef for shredded seasoned chicken for a lighter version.
• Add diced bell pepper or sliced mushrooms to the filling for more flavor and texture.

FAQ