Ingredients:

  • 4 medium zucchini (about 8 inches long)
  • 1 lb ground beef (85/15 lean)
  • 1/2 cup diced yellow onion
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1/2 cup reserved zucchini pulp
  • 1 Tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 cup crumbled feta cheese
  • 1 cup shredded mozzarella (low-moisture)
  • Salt and black pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the 4 zucchini lengthwise and use a small spoon to scoop out the pulp, creating 'boats.' Reserve 1/2 cup of the pulp for the filling. Place the zucchini shells cut-side up on a baking sheet. Sprinkle the inside flesh with a small amount of salt and pepper.
  2. Pre-bake the empty zucchini shells for 5 minutes. This crucial step helps draw out moisture and prevents soggy final boats. Remove from oven and set aside.
  3. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef and brown thoroughly, breaking it apart, until no pink remains. Drain any excess rendered fat. Stir in the 1/2 cup diced yellow onion and cook for about 3 minutes until softened. Add the 1/2 cup reserved zucchini pulp, the 1 (14.5 oz) can of fire-roasted diced tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp garlic powder. Simmer for 5 minutes until the liquid reduces slightly and the mixture is highly concentrated.
  4. Remove the filling mixture from the heat. Stir in the 1/4 cup crumbled feta cheese and season to taste with additional salt and pepper. Spoon the filling evenly into the pre-baked zucchini shells (8 halves total).
  5. Top each stuffed boat with shredded mozzarella cheese (1 cup total). Return the boats to the oven and bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.