Beef Tenderloin Mushroom Stuffed Zucchini (Printable version)

Zucchini halves stuffed with seasoned beef tenderloin, golden mushrooms, and two cheeses, baked until tender and bubbling.

# What you'll need:

→ Meats

01 - 10.5 oz beef tenderloin, finely diced

→ Vegetables

02 - 4 medium zucchinis
03 - 7 oz cremini mushrooms, finely chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped

→ Dairy & Cheese

07 - 3.5 oz shredded mozzarella or Gruyère cheese
08 - 2 tablespoons grated Parmesan cheese

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 tablespoon butter
11 - Salt and pepper, to taste

# Directions:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash and halve the zucchinis lengthwise. Using a spoon, carefully scoop out the flesh, leaving about ⅓ inch border to form boats. Reserve half the scooped flesh, chop it, and set aside.
03 - Heat olive oil and butter in a large skillet over medium heat. Sauté the onion for 2-3 minutes until translucent. Add garlic and cook for another minute.
04 - Add the diced beef tenderloin, season with salt and pepper, and sauté for 2-3 minutes until just browned.
05 - Stir in the chopped mushrooms and reserved zucchini flesh. Cook until the mixture is dry and the mushrooms are golden, about 5-7 minutes.
06 - Remove from heat, then add parsley and half of the mozzarella or Gruyère cheese. Stir to combine.
07 - Place the zucchini halves on the prepared baking sheet. Sprinkle with a little salt.
08 - Fill each zucchini boat generously with the beef and mushroom mixture. Top with the remaining mozzarella or Gruyère and sprinkle with Parmesan.
09 - Bake for 20 minutes, or until the zucchini is tender and the cheese is golden brown.
10 - Let rest for a few minutes before serving. Garnish with extra fresh parsley if desired.

# Expert Tips:

01 -
  • The tender beef pairs perfectly with earthy mushrooms and fresh zucchini for a sophisticated flavor profile
  • These boats look elegant on the plate but come together in under an hour with minimal cleanup
  • Each serving packs 33 grams of protein while staying naturally low carb and gluten free
02 -
  • The most common mistake is overfilling the zucchini boats, which causes them to split during baking, so leave a little room at the top
  • Getting the mushroom mixture completely dry before filling is crucial, otherwise excess moisture makes the boats soggy
  • Scooping too much zucchini flesh creates fragile boats that collapse, so maintain that 1 cm border for structural integrity
03 -
  • The filling can be made a day ahead and refrigerated, then brought to room temperature before stuffing and baking
  • If you have leftover scooped zucchini flesh, sauté it with eggs the next morning for a quick breakfast
  • Grate the Parmesan fresh from a wedge rather than using pre grated for noticeably better flavor

Go back