Being creative with little time to prep for dinner is pretty difficult. I’m a big fan of buying bulk protein to freeze so I always have something on hand to make for dinners. I typically buy chicken breasts, ground turkey, ground beef and frozen fish from Costco.
Trying to come up with fresh dinner ideas is hard when you are working with the same items each week. This is where I usually take to Pinterest to get some ideas. I hate following recipes, so I usually pin recipes just for inspiration. Yesterday I searched healthy ground beef recipes and came across a few stuffed zucchini recipes. I have made this in the past but hadn’t since Amelia was born so I thought I would try out my own recipe and boy was it delicious! 
Prep time was pretty short and the best part is you can totally prep this in the morning, during nap or even the night before! I prepped this in the afternoon and then popped it in the refrigerator a few hours until dinner time. It only takes 30 minutes of baking time without really any checking, so you can multitask while dinner is cooking too! 

Here is what I used and how I made my version of stuffed zucchini! 

1 tablespoon olive oil 

1/2 yellow onion chopped 

1.34 lbs Ground beef (85% lean)

Garlic powder to taste

Onion powder to taste 



1 can of tomatoes (I used fire roared diced with garlic)

Fresh basil or dried 

3 large zucchini or 5 small 

1/4 cup of pine nuts 

2oz of goat cheese 
heat up the olive oil and sauté chopped onions until clear, which takes about 3 minutes on medium heat in a large pan. Add in the ground beef, chopping it to separate the beef into small parts and cook through. 

Season the beef with salt, pepper, garlic powder and onion powder. 

While the beef is cooking, cut the zucchini in half the long way and scoop out the middle with a tablespoon. Don’t dig too deep, just graze the top removing the pulp. 

Once the meat is fully browned, add in the can of tomatoes with it’s juice. You will want this to simmer for another 5 minutes to get some yummy flavor going. I Added in some fresh basil at this point but you can definitely use dried as well. 

After all the flavors have combined it’s time to stuff those zucchinis! 
Transfer the meat mix Into a large bowl and crumble the goat cheese into the mixture, leave a little on the side to crumble onto the top of the completed dish. Mix in the goat cheese and pine nuts and then spoon the mixture into the zucchini boats. 

Place the boats into a larger baking pan. I sprayed the baking pan with a little olive oil spray just in case any sticking occurs. When all of the zucchinis are stuffed and placed into the pan, sprinkle the rest of the goat cheese on the top of all of the stuffed boats. 

When you are ready to bake set the oven to 375 degrees and bake for 30 minutes. Let them cool a bit before eating and enjoy! 

Not only was this dish delicious, but it was also super easy to make! I paired this dish with a boxed quinoa mix since my husband isn’t too fond of carb-less meals. Hope you all like it too! 

Written by Sam Lapid

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