Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Tenderloin Mushroom Stuffed Zucchini Boats Recipe

  • Author: Tessa
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

These Beef Tenderloin Mushroom Stuffed Zucchini Boats are a delightful balance of tender beef and savory mushrooms, offering a satisfying bite that feels indulgent yet healthy. Perfect for a cozy weeknight dinner or a special gathering, this recipe elevates the humble zucchini to a gourmet experience.

Ingredients

Scale
  • 4 medium-sized zucchinis
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound (450g) beef tenderloin, trimmed and cut into small pieces
  • 1 cup cremini or button mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs (preferably Italian seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, chopped (or 1/3 teaspoon dried rosemary)
  • 1 egg, lightly beaten
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese
  • Fresh herbs for garnish (parsley or basil)

Instructions

  1. Preheat your oven to 375°F (190°C). This allows the zucchini boats to cook evenly and the cheese to melt perfectly.
  2. Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds and some flesh, creating a boat shape. Set the hollowed zucchinis aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
  4. Next, add the finely chopped mushrooms to the skillet. Cook for about 5-7 minutes until they release their moisture and begin to brown. This step is crucial; if you skip it, your filling may turn out soggy.
  5. In a mixing bowl, combine the sautéed mushroom mixture with the beef tenderloin, breadcrumbs, Parmesan cheese, parsley, thyme, rosemary, the beaten egg, salt, and pepper. If you like a little heat, add red pepper flakes. Mix until just combined.
  6. Stuff each zucchini half generously with the beef and mushroom filling. Don’t be shy; pack it in well! Place the stuffed zucchini on a baking sheet lined with parchment paper.
  7. Sprinkle the shredded mozzarella cheese over the top of each stuffed zucchini. This adds a delicious, gooey layer that brings everything together.
  8. Bake in the preheated oven for 25-30 minutes. You'll know they’re ready when the zucchini is tender and the cheese is bubbling and golden.
  9. Finally, remove from the oven and let cool for a few minutes. Garnish with fresh herbs before serving. Enjoy your flavorful, healthy meal!
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed zucchini half
  • Calories: 350
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 80 mg

Keywords: One common mistake is overstuffing the zucchini. While it's tempting to pack in as much filling as possible, leave a little room for the zucchini to cook properly and maintain its shape. You can also substitute ground turkey or chicken for the beef tenderloin if desired.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cooktrove.com/beef-tenderloin-mushroom-stuffed-zucchini-boats-recipe/