When the garden starts producing more zucchini than we can eat, I look for meals that use it now and help feed us later. This ground beef zucchini boat filling does both.
Batch cooking items for the freezer saves time and money. This meat filling is what I use for zucchini boats. You can also use it with pasta, baked potatoes, sweet potatoes, or even on it's own! By storing it in portion sized glass containers in my freezer, I have something I can take out when we have an evening that I don't feel like cooking.
How to Keep Zucchini Fresh
Zucchini should be washed in a vinegar wash (10 cups of water + ¼ cup 5% distilled white vinegar) for two minutes. I do this for store bought and home grown zucchini. After that, allow them to dry and then smaller zucchini should be stored in the refrigerator. Larger garden zucchini can be kept in the pantry and they can stay fresh for several months! You can enjoy them well into the winter months. This blog post has the full written directions as well as some more recipes using zucchini.
If you want more tips for keeping produce fresh, check out the Zero Waste Produce Guide. It has directions for washing and storing 75 produce items. It also has 40 recipes for creative ways to use your fresh produce.
Stretching Your Budget
We have a grocery budget of $135/person per month and one of the ways that is by stretching our servings of meat. In this recipe, 2lbs. of meat is combined with lentils and vegetables to stretch that meat into even more servings and the vegetables add more nutrients and fiber.
Once this recipe is made, divide the filling among four freezer-safe containers, placing approximately 2 ½ cups in each container. Allow the filling to cool in the refrigerator overnight, then transfer it to the freezer. For best results, thaw it in the refrigerator overnight before reheating.
Make Dinner With Me
Watch the full video on how I make this recipe here: https://youtu.be/EqaLPCUf09s
Zucchini Boat Meat Filling
Ingredients
- 1-2 T oil
- 1 onion, diced
- 1 zucchini, finely diced
- 2 lbs ground beef
- 2 bell peppers, diced
- 2 T tomato paste
- 1 T Worcestershire sauce
- 2 14 oz cans diced tomatoes with liquid
- 1 can red lentils
- Italian Seasoning, to taste
- Salt and pepper, to taste
- Garlic Powder, to taste
- Mozzarella cheese, for serving
- Zucchini as needed for zucchini boats
Instructions
- Heat the oil in a large skillet or sauté pan over medium heat.
- Add the diced onion and zucchini. Cook until softened and most of the moisture has cooked away. If the pan becomes dry, add 1–2 tablespoons of water.
- Add the ground beef. Season with salt, black pepper, and garlic powder. Cook until the beef is browned, then drain or spoon off any excess grease.
- Stir in the tomato paste and Worcestershire sauce. Cook for about 1 minute.
- Add the diced tomatoes with their liquid, the drained lentils, and the diced bell peppers.
- Add Italian seasoning. Simmer until everything is heated through and the filling has thickened slightly. Taste and adjust the seasonings as needed.
To Make Zucchini Boats
- Cut zucchini in half lengthwise and scoop out the centers. Season with oil, salt, and pepper, then bake until partially tender.
- Fill each zucchini half with the warmed meat filling. Top with mozzarella cheese and return to the oven until the zucchini is tender and the cheese is melted.
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