Cheesy Lean Beef Zucchini Boats

by Lindsay Hall
by Lindsay Hall

by Lindsay Hall, Senior in Nutrition and Dietetics

Nutritional Facts:
approximately 300 calories total


  • 1 large zucchini
  • 3 oz lean beef
  • 1 red pepper
  • ¼ cup low-fat mozzarella cheese
  • 2 tbs onion
  • 1 tbs taco seasoning
  • Non-stick cooking spray

Necessary Tools & Utensils:

  • Sharp knife
  • Cutting board
  • Small saute pan
  • Spatula
  • Oven


  1. Pre-heat the oven to 375 degrees. Cut the zucchini lengthwise in half and scoop out the centers onto a cutting board, leaving ¼ inch thick shells. Place the shells on a baking sheet and set aside.
  2. Chop the zucchini pulp, onion, and pepper into small pieces. Cook on medium-high heat in a sauté pan until slightly tender. Remove from heat and set aside.
  3. Add the lean beef to the same sauté pan, add the taco seasoning, and cook until the meat is fully cooked and the internal temperature has reached 165 degrees.
  4. Add the beef to the cooked vegetables and mix thoroughly together.
  5. Fill the zucchini boats with the beef and vegetable mixture. Sprinkle with cheese.
  6. Bake the zucchini boats in the oven for 10-15 minutes until the zucchini is tender and the cheese has melted.

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