Beef Tenderloin Mushroom Stuffed Zucchini Boats (Print Version)

Zucchini halves stuffed with seasoned beef tenderloin, golden mushrooms, and melted mozzarella or Gruyère cheese.

# What You 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

# 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 Hints:

01 -
  • The tender beef and mushrooms create this incredibly rich, savory filling that feels luxurious without breaking the bank
  • Everything cooks in one pan and one baking sheet, meaning less cleanup and more time to enjoy your evening
02 -
  • Do not skip salting the zucchini boats lightly before filling them, this helps draw out excess moisture so they do not become watery while baking
  • Getting your mushroom mixture nice and dry in the skillet is crucial, any excess liquid will make the filling soggy instead of rich and concentrated
03 -
  • Letting the boats rest for a few minutes out of the oven before serving helps the filling set slightly so it does not spill out when you cut into them
  • If you are worried about the zucchinis tipping over, you can trim a tiny slice off the rounded bottom to make them sit flat

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