Beef Tenderloin Mushroom Stuffed Zucchini Boats (Printable Version)

Savory zucchini boats stuffed with beef tenderloin, mushrooms, and cheese for an elegant low-carb main dish.

# What You'll Need:

→ Meats

01 - 10.5 ounces beef tenderloin, finely diced

→ Vegetables

02 - 4 medium zucchinis
03 - 7 ounces 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 ounces 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

# How to Make It:

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 Insights:

01 -
  • The tender beef and golden mushrooms turn humble zucchini into something that feels like a restaurant entree
  • Everything cooks in one pan then gets tucked into cozy boats that look gorgeous on any plate
02 -
  • Scooping too much zucchini flesh leaves you with flimsy boats that collapse, so keep that 1 cm border steady
  • The mushroom mixture needs to cook until completely dry or your boats will be watery instead of perfectly tender
03 -
  • Use a sharp knife and steady hand when halving zucchinis so the boats sit flat without wobbling
  • Pat the scooped zucchini flesh dry with paper towels before adding it to the pan

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