Wagyu Ground Beef Stuffed Zucchini Boats
Elevate your summer dining with a home-cooked masterpiece that effortlessly fuses health and indulgence – introducing our favorite summer must-have, Wagyu beef stuffed zucchini boats.
The distinct marbling of Wagyu and the sweet and refreshing bite of zucchini creates a mouth-watering fusion.. Toss in plump tomatoes, a sprinkle of breadcrumbs, and melted cheese and soon this dish will become a family weeknight favorite.
Zucchini and other Summer Squash
Zucchini, also known as courgette, is a dark green quintessential summer squash with a cylindrical shape and a mild, slightly sweet flavor. This squash hits its peak ripeness during late summer, bringing us everything from comforting bread and fresh salads to surprising creations like chocolate cakes and crispy fritters.
The summer squash family includes crookneck, pattypan, and yellow squash, all of which have a much lighter hue than zucchini. Unified by their similar flavor, many summer squash are interchangeable in various recipes. For this dish, we recommend zucchini for your cheesy stuffed boats, however, a straight-neck yellow squash can be used as a substitute in a pinch.
Stuffed Zucchini Boat Substitutions
One of our favorite parts of this recipe is how flexible it is. By substituting a few ingredients, you can build a completely different flavor profile, making it easier than ever to be a family favorite.
Switch out the Italian seasoning for some chili powder and ground cumin for a Mexican twist on these stuffed zucchini boats. Top with Mexican cheese, cilantro, and a squeeze of lime and you’re ready for a fiesta.
Replace the can of diced tomatoes with your favorite marinara and add in some ricotta, a sprinkle of parmesan, and some fresh parsley and basil for a lasagna-inspired stuffed zucchini boat. With the help of that delectable Wagyu ground beef, you won’t even miss the pasta.
If you feel like going the extra mile, shape your Wagyu ground beef into scrumptious meatballs and create low-carb open-faced meatball subs.
Stuffed Zucchini Boat Cooking Tips
Make sure you brown the Wagyu ground beef well. Since Wagyu is a fattier ground beef, you will want to drain your filling mixture once it’s cooked. This will help ensure your zucchini boats are crispy and sturdy.
The type of tomatoes you use can cause variations in how much liquid is in your mixture. If you think your filling is too watery, simmer for a little longer without a lid.
If you like more heavily melted cheese and crispier breadcrumbs, finish your zucchini boats with 30 seconds in the broiler.
Making Wagyu Ground Beef Stuffed Zucchini Boats
Order Wagyu ground beef from Morgan Brook Farms. This recipe calls for 1 pound of ground beef, which should make about 6 servings depending on the size of your zucchini.
Allow your Wagyu ground beef to reach room temperature while you prep your ingredients and tools.
Preheat your oven to 400°F and grease a 13’’ by 9’’ baking dish with olive oil or butter.
Prep your zucchini by removing the heads and slicing the zucchini in half lengthwise. Using a spoon or melon baller, scoop out the inner pulp and seeds from the zucchini, leaving about half of the insides intact in their shells. Finely chop the remaining pulp and set it to the side.
Season your halved zucchini with salt and pepper and place on your greased baking dish. Par-bake the halves for 12 minutes. This allows a good amount of moisture to evaporate out of the zucchini before adding your wet filling, helping to ensure your stuffed zucchini boats are not soggy.
While your zucchini are parbaking, dice your onion and bell peppers. Saute the peppers and onion in a skillet over medium heat for 3 to 5 minutes. Then add in 1 tbsp of olive oil, your Wagyu ground beef, and the zucchini pulp you set aside. Cook down this mixture until the meat is no longer pink, then drain any excess liquid.
Add one can of diced tomatoes to the mix and simmer for about 3 minutes on low. You can substitute with any type of salsa, tomato sauce, or fresh tomatoes you prefer – just note that it may take longer to simmer out all of the liquid.
Once most of the liquid has evaporated, remove your mixture from the heat and add ½ cup of cheese, and salt and pepper to taste. At this point, you can add any seasoning you prefer. We recommend garlic powder and Italian seasoning, but you can also try smoked paprika, cumin, curry powder, or taco seasoning. Whatever seasonings you choose, make sure the mixture is well combined and everything is evenly incorporated.
Once your zucchini are done parbaking, remove them from the oven and begin filling the shells with your Wagyu ground beef mixture. Top your stuffed zucchini boats with a sprinkle of shredded cheese and breadcrumbs.
Return the baking dish to the oven, which should still be set to 400°F, and continue baking, uncovered, for 10-15 minutes. Your zucchini boats will be ready once the zucchini shells are tender.