Zucchini Boats with Ground Beef

Turkish Style Delicious Zucchini Boats Filled with Spiced Ground Beef and Rice

These stuffed zucchini boats are the perfect way to make use of your fresh garden zucchini.

They are loaded with spiced ground beef, onions, fresh herbs, and rice, topped with cheese to add extra flavor, and then baked to tender perfection.

Serve them alongside some crusty Dutch Oven Sourdough Bread and a bowl of fresh and colorful Persian Shirazi Salad for a nutritious meal the whole family will love.

Jump to:

• What is a Stuffed Zucchini Boat?
• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Baked Zucchini Boats?
• Top Tips From the Chef
• What to Serve with Beef Stuffed Zucchini Boats?
• Recipe Variations
• Recipe FAQs
• Related Recipes
• Zucchini Boats with Ground Beef

What is a Stuffed Zucchini Boat?

A stuffed zucchini boat is a delicious and nutritious dish made by scooping out the inner flesh of a fresh summer zucchini, creating a hollow "boat" shape.

This hollowed-out zucchini is then typically filled with a mixture of various ingredients such as ground meat, vegetables, rice, herbs, and spices.

After stuffing, the zucchini boats are usually baked until the zucchini is tender and the filling is cooked through.

This creative and versatile dish is the perfect combination of flavors, making it a popular dish that the whole family will love.

Why This Recipe Works?

• The balance of savory ground beef, rice, aromatic herbs, and tender zucchini creates a delicious combination of flavors.

• The addition of rice provides a hearty and filling component, making the dish a satisfying and substantial meal.

• The use of fresh herbs from the garden and plump zucchinis not only enhance the flavor but also bring a wholesome natural touch.

• This zucchini recipe is extremely versatile. You can swap ingredients or add a personal twist to tailor it to your taste.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Ground Beef - I prefer ground beef with a 15% fat content. However, you can opt for lean ground beef and add an extra tablespoon of olive oil to your filling.

• Zucchini - It is also known as courgette. You need 1 zucchini per person if using medium-sized, or half a zucchini per person for large zucchinis. When buying zucchinis, opt for the straightest and firmest ones available.

• Onions - They add umami flavor and sweetness to the meat filling. You can use finely diced brown, yellow, or white onion. Shallots would work great as well.

• Olive Oil - I prefer a good quality olive oil but you can use any oil you like cooking with.

• Rice - Any short-grain rice would work with this recipe. Make sure you wash the rice under running cold water to get rid of the starch.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes and bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon.

• Herbs - I use a mixture of dill and parsley. You can also use basil, oregano, mint, or chives.

• Cheese - You can use any type of stringy cheese you prefer, such as Kasar cheese, Mozzarella cheese, Cheddar cheese, Gruyère, Pepper Jack, or Monterey Jack cheese to top the zucchini boats.

How to Make Baked Zucchini Boats?

This 'Zucchini Boats' recipe is very easy and straightforward. However, to achieve the best results you need to follow a few simple steps:

Prepare the Zucchini

Ensure you give the zucchini a thorough wash before beginning the cutting process. Dry them, and then cut each zucchini in half lengthwise.

Use a small spoon or a melon baller to scoop out the flesh, creating a hollow "boat" shape. Keep the scooped-out zucchini flesh aside.

Make sure you leave enough space on the sides and bottom to maintain the shape of the zucchinis.

Prepare the Ground Beef Filling

Rinse the rice under cold running water, allow it to drain on a colander, and then transfer it into a large bowl.

Add the ground beef, chopped tomatoes, diced onions, salt, freshly ground pepper, tomato paste, olive oil, and chopped herbs to the bowl. 

Mix everything together thoroughly until all the ingredients are nicely combined.

Fill the Zucchini Boats

Preheat your oven to 190 ℃ (375 ℉). Place the hollowed zucchini boats in a baking dish approximately size of 33 cm x 22 cm (13" x 9") with a minimum of 9 cm (3.5") depth.

Generously stuff each zucchini halves with meat mixture. Press it down gently to pack the filling.

Bake and Serve Stuffed Zucchinis

Cover the baking dish tightly with aluminum foil, and then place it in the preheated oven. Bake them for an hour, or until the rice is soft and the zucchini is tender, and remove the dish from the oven. Sprinkle on a generous amount of cheese, then place the dish back in the oven.

I leave some of the zucchini without cheese and serve them with yogurt or sour cream. Bake for an additional 15 minutes, uncovered, until the cheese melts.

Let them cool slightly before serving.

Top Tips From the Chef

• Choose fresh zucchini that is firm and has a vibrant color. Avoid ones that are overly soft or have blemishes.

• When cutting the zucchini in half lengthwise, try to make clean and even cuts for consistent cooking.

• When scooping out the zucchini flesh, be careful not to remove too much, leaving enough to maintain the boat shape.

• While rinsing the rice, wash it until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

• Keep an eye on the baking time, as oven temperatures can vary. Adjust accordingly if you notice the dish cooking faster or slower than expected.

What to Serve with Beef Stuffed Zucchini Boats?

My quick and easy go-to options to serve these scrumptious stuffed zucchini boats are:

Cacik (Turkish Yogurt Dip), Persian Shirazi Salad, Black Pepper Sourdough Foccacia, Lebanese Fattoush Salad, Mango Salad with Avocado and Cucumber, and Cheese Borek (Peynirli Borek).

Recipe Variations

• Replace the ground beef with seasoned ground chicken, lamb, or turkey.

• Enhance the filling with Mediterranean flavors like feta cheese, red pepper flakes, olives, and sun-dried tomatoes.

• For a vegetarian option, skip the meat and create a filling using sautéed mushrooms, spinach, quinoa, and a medley of colorful bell peppers.

• For an Italian twist, swap out the rice for cooked orzo pasta, and replace the beef with Italian sausage, use some Italian seasoning and homemade marinara sauce. Sprinkle on grated Parmesan cheese on top before baking.

Storage

Allow the zucchini boats to cool to room temperature before refrigerating. Place them in an airtight container or cover the baking dish tightly with plastic wrap. They can be stored in the refrigerator for up to 3-4 days. I don't recommend freezing the dish, as the texture of the zucchini becomes watery when defrosted.

Reheating

Preheat your oven to around 350°F (175°C). Transfer the leftover zucchini to an oven-safe baking dish, cover with aluminum foil and reheat for about 15-20 minutes or until they are heated through.

To reheat in a microwave, place the zucchini boats on a microwave-safe plate. Heat in the microwave on medium power in short intervals, checking and stirring as needed until the stuffed zucchini boats are heated through.

Remember, the reheating times may vary based on your oven or microwave's power, so keep a close eye to prevent overcooking.

Recipe FAQs

Related Recipes

For more delicious stuffed vegetable recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this Sizzling Wet Burrito Recipe with Ground Beef as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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