Ingredients
Scale
- 4 Medium Zucchini (about 8 inches long): These will serve as the “boats” for our ghastly creation. Look for zucchini that are firm, relatively straight, and wide enough to hold a generous amount of filling.
- 1 lb Lean Ground Beef: The hearty, protein-packed base of our savory filling. Using lean beef ensures a rich flavor without excess grease.
- 1 Medium Yellow Onion, finely chopped: This aromatic vegetable builds the foundational flavor of the stuffing, adding a subtle sweetness when cooked.
- 2 Cloves Garlic, minced: An essential ingredient that provides a pungent, savory depth to the beef mixture.
- 1/2 cup Cooked Ham, finely diced (optional): For an extra layer of savory, smoky flavor that complements the beef beautifully.
- 1 cup Marinara Sauce: Use your favorite brand or a homemade version. This binds the filling together and adds a classic, tangy tomato flavor.
- 1 teaspoon Dried Oregano: This classic herb brings a touch of Mediterranean warmth and aroma that pairs perfectly with zucchini and tomato.
- 1/2 teaspoon Dried Basil: Adds a sweet and peppery note, enhancing the overall Italian-inspired flavor profile of the dish.
- 1/2 cup Breadcrumbs (Panko or Italian style): These are mixed into the filling to help bind it and absorb moisture, ensuring a perfect texture.
- 1/2 cup Grated Parmesan Cheese: This sharp, nutty cheese is mixed into the filling for an incredible boost of umami flavor.
- 1 1/2 cups Shredded Mozzarella Cheese: Reserved for topping the boats, this cheese melts into a gooey, golden-brown blanket of perfection.
- 2 tablespoons Olive Oil: Used for sautéing the vegetables and browning the beef, adding a fruity, rich flavor.
- Salt and Black Pepper, to taste: To season the filling and the zucchini itself, enhancing all the individual flavors.
- Optional for Garnish (for the “Ghastly” look): Sliced black olives, pimento pieces, or small slivers of red bell pepper to create spooky eyes and faces on your finished boats.
Instructions
- Preheat and Prepare the Pan: Begin by preheating your oven to 400°F (200°C). Lightly grease a large 9×13 inch baking dish or a rimmed baking sheet with cooking spray or a thin layer of olive oil. This will prevent the zucchini boats from sticking during baking.
- Prepare the Zucchini Boats: Wash and dry the zucchini thoroughly. Slice each zucchini in half lengthwise, from stem to end. Using a small spoon or a melon baller, carefully scoop out the flesh from the center of each zucchini half, leaving a sturdy border about ¼-inch thick all around. This creates the hollow “boat” shape. Be gentle to avoid piercing the skin. Finely chop the scooped-out zucchini flesh and set it aside; you’ll be adding this to the filling for extra moisture and nutrients, ensuring nothing goes to waste.
- Par-Bake the Zucchini Shells: Arrange the hollowed-out zucchini shells cut-side-up in your prepared baking dish. Brush them lightly with a little olive oil and season with a sprinkle of salt and pepper. Placing them in the preheated oven for 10-15 minutes allows them to soften slightly. This crucial step, known as par-baking, ensures the zucchini will be perfectly tender and cooked through at the same time as the filling, preventing a crunchy or raw final product.
- Cook the Aromatics: While the zucchini shells are in the oven, you can begin the filling. Heat the remaining olive oil in a large skillet or pan over medium-high heat. Add the finely chopped yellow onion and cook until it begins to soften and become translucent, which usually takes about 4-5 minutes. Add the minced garlic and the chopped zucchini flesh you set aside earlier. Sauté for another 2-3 minutes until the garlic is fragrant and the zucchini has released some of its moisture.
- Brown the Ground Beef: Add the lean ground beef to the skillet with the cooked vegetables. Break it apart with a wooden spoon or spatula. Cook the beef until it is thoroughly browned and no pink remains. As it cooks, continue to crumble it into fine pieces. If you’re using the optional diced ham, add it in during the last minute of cooking the beef to warm it through. Once cooked, carefully drain off any excess fat from the skillet.
- Combine the Filling: Reduce the heat to medium-low. Stir the marinara sauce, dried oregano, and dried basil into the beef and vegetable mixture. Let it simmer for 3-5 minutes, allowing the flavors to meld together. This is a good time to taste the mixture and adjust the seasoning with salt and pepper as needed.
- Finish the Filling: Remove the skillet from the heat. Stir in the breadcrumbs and the grated Parmesan cheese. The breadcrumbs will help absorb any excess liquid, creating a filling that is moist but not watery, while the Parmesan adds a wonderful, salty depth.
- Stuff the Zucchini Boats: By now, your zucchini shells should be done par-baking. Carefully remove the baking dish from the oven. Using a spoon, generously fill each par-baked zucchini boat with the beef mixture. Mound the filling slightly, as it won’t expand much during baking.
- Bake the Boats: Place the filled zucchini boats back into the 400°F (200°C) oven. Bake for 15-20 minutes. The goal is for the filling to be heated through and the zucchini shells to be fork-tender. You can test for doneness by piercing the side of a zucchini boat with a fork; it should go in with little resistance.
- Add the Cheese Topping: Carefully remove the baking dish from the oven. Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed zucchini boat. Be generous here for that classic, gooey, cheesy pull.
- Final Bake and Broil (Optional): Return the dish to the oven and bake for another 5-7 minutes, or until the mozzarella is completely melted, bubbly, and just beginning to turn golden brown. For an even more golden and “ghastly” blistered top, you can switch the oven to the broil setting for the last 1-2 minutes. Keep a very close eye on it, as cheese can go from golden to burnt in a matter of seconds under the broiler.
- Rest and Garnish: Once the cheese is perfectly melted, remove the Ghastly Stuffed Zucchini Boats from the oven. Let them rest in the pan for at least 5 minutes. This allows the filling to set, making them easier to serve without falling apart. If you’re going for the full spooky effect, now is the time to add your garnishes. Use sliced black olives to create “eyes” or arrange pimento slivers into a creepy smile. Serve hot and enjoy the monstrously delicious results!
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g