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Stuffed Zucchini Boats With Spanish Ground Beef And Rice

Stuffed Zucchini Boats with Spanish Ground Beef and Rice Delight

Delight in Stuffed Zucchini Boats with Spanish Ground Beef and Rice, a low-carb option bursting with flavor.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 medium Zucchini Acts as the vessel for stuffing; substitute with yellow squash for a different flavor.
  • 2 tablespoons Olive oil Used for sautéing and drizzling; vegetable oil can work if you’re in a pinch.
For the Filling
  • 1 pound Ground beef Provides rich flavor and protein; choose ground turkey or chicken for a leaner option.
  • 1 cup Cooked rice Adds texture; feel free to replace it with quinoa or cauliflower rice for a low-carb option.
  • 1 medium Onion Enhances the dish with sweetness; yellow or white onions are best, avoid if sensitive.
  • 2 cloves Garlic Infuses aromatic depth; opt for fresh cloves over garlic powder for the best flavor.
  • 1 can Diced tomatoes Brings moisture and acidity; canned tomatoes are convenient, but fresh work too.
  • 1 medium Bell pepper Adds sweetness and crunch; swap with your preferred bell pepper color for variety.
  • 1 teaspoon Ground cumin Imparts warmth and earthiness; omit for a milder flavor if desired.
  • 1 teaspoon Smoked paprika Provides a rich, smoky flavor; regular paprika is a fine substitute in a pinch.
  • 1 teaspoon Dried oregano Adds herbal notes; Italian seasoning can be used if you’re out of oregano.
  • 1 teaspoon Chili powder Introduces heat; add based on your preference for spicy dishes.
  • to taste Salt Essential for seasoning; adjust according to your taste.
  • to taste Pepper Essential for seasoning; adjust according to your taste.
  • 1 cup Shredded cheese (cheddar, mozzarella, or Spanish manchego) – Melts beautifully on top; go for dairy-free cheese for a dairy-free option.
For Garnish
  • to taste Fresh cilantro or parsley Brightens the dish with freshness; feel free to omit if you prefer.

Equipment

  • Oven
  • Baking sheet
  • skillet
  • Spoon
  • spatula

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the zucchini in half lengthwise and scoop out the centers to create boats, reserving the pulp.
  3. Place the hollowed zucchini boats on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10–12 minutes until slightly tender.
  4. In a large skillet, heat olive oil over medium heat. Add ground beef and sauté until browned, about 5–7 minutes.
  5. Add chopped onion and bell pepper to the skillet, cooking for an additional 2–3 minutes until softened.
  6. Stir in minced garlic, ground cumin, smoked paprika, dried oregano, and optional chili powder. Cook for 1 minute until fragrant.
  7. Mix in diced tomatoes and cooked rice, simmer on medium-low heat for 5–7 minutes.
  8. Spoon the filling into the pre-roasted zucchini boats, packing tightly.
  9. Sprinkle shredded cheese generously over the filled boats.
  10. Return the stuffed boats to the oven and bake for an additional 10–15 minutes or until the cheese is melted and bubbling.
  11. Let cool for a few minutes, then garnish with chopped cilantro or parsley before serving.

Nutrition

Serving: 1boatCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 350mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Roast zucchini until just tender. Filling can be made a day in advance. Best enjoyed fresh but leftovers stored in the fridge last up to 3 days.

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