Beef Tenderloin Mushroom Stuffed Zucchini (Printer-Friendly)
Savory zucchini boats stuffed with seasoned beef tenderloin, golden mushrooms, and melted cheese for a satisfying 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 Steps:
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 such deep savory flavor that nobody believes its low carb
- These boats reheat beautifully for lunch the next day, if they last that long
02 -
- Scooping too much zucchini flesh makes the boats collapse in the oven—leave that 1 cm border
- The filling must be dry before you stuff the boats or they will get soggy while baking
03 -
- Pat your chopped mushrooms dry with paper towels before cooking so they brown instead of steam
- Room temperature zucchini cooks more evenly than cold from the fridge