Stuffed Zucchini Boats with Ground Beef and Rice
Stuffed zucchini boats with ground beef and rice are easy, healthy, and freezer-friendly. They're a delicious way to use up a bumper crop of zucchini.
Servings per Recipe: 6 servings
Calories per Serving: 277
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Ingredients
- 3 large zucchini
- 1 onion
- 1 red bell pepper
- 1 clove garlic
- 1 tablespoon olive oil
- 1 pound cooked ground beef
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ¼ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 cup cooked rice
- balsamic glaze, as needed for garnish
- parchment paper or non-stick baking spray
Instructions
Prepare zucchini
- Prepare 3 large zucchini by slicing in half lengthwise and scooping out the center, leaving about ½-inch of flesh in the skin.
- Microwave the hollowed out zucchini skins for 3-4 minutes and set aside.
Make the filling
- Finely dice 1 onion and 1 red bell pepper and mince 1 clove garlic.
- Sauté onion and pepper in 1 tablespoon olive oil until tender. Add garlic and 1 pound cooked ground beef and continue cooking over medium heat until heated through.
- Add 1 teaspoon Italian seasoning, 1 teaspoon dried basil, and 1 teaspoon salt and mix well. Remove from heat.
- Add ¾ cup grated Parmesan cheese and ¼ cup chicken broth. Mix gently.
- Add 1 cup cooked rice and mix gently until mixture is of uniform consistency.
Stuff the zucchini & bake
- Prepare a baking dish or sheet with parchment paper or non-stick baking spray.
- Divide beef mixture evenly between prepared zucchini boats and place each into the baking dish.
- Bake uncovered at 375ºF for 25-30 minutes or until heated through and starting to brown on top.
- Plate and drizzle with balsamic glaze if desired.
Nutrition
Calories: 277cal | Carbohydrates: 9g | Protein: 25g | Fat: 16g | Sodium: 720mg | Fiber: 2g | Sugar: 5g | Net Carbohydrates: 7g
