Beef and Almond Stuffed Zucchini Boats Recipe -
Beef and Almond Stuffed Zucchini Boats Recipe

Beef and Almond Stuffed Zucchini Boats

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"Fresh zucchini are seeded and stuffed with a hearty blend of ground beef, bulgur, almonds, and raisins, then baked. Fragrant spices give this filling dish a flavorful zing."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat the oven to 375 degrees F. Cook the bulgur according to the directions on the package. Cut the zucchini in half lengthwise and scoop out the seeds with a spoon.
  2. Toast the almonds in a dry skillet over a medium heat, stirring occasionally, until they are fragrant and golden brown, about 3 minutes. Allow them to cool then chop them coarsely.
  3. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute more. Add ground beef and cook, breaking it up with a wooden spoon into small pieces, until it is nearly all browned, about 3 minutes. Stir in the cumin, coriander, cinnamon, red pepper flakes, and 1/2 teaspoon of the salt and cook for 1 minute more. Add the cooked bulgur, raisins and strained diced tomatoes and cook another 2-3 minutes. Remove from the heat and stir in the almonds and 1/4 cup of the parsley.
  4. Combine the reserved tomato juice, tomato sauce and remaining 1/2 teaspoon of salt in a 9x13 baking dish. Place the zucchini boats into the dish, cut side up, on top of the sauce and fill each zucchini boat generously with the beef mixture. Cover tightly with foil and bake for 30 minutes, then remove the foil and bake for 10 minutes more, until the zucchini is cooked through but still slightly firm. To serve, place 2 zucchini halves on a plate and drizzle with tomato sauce and garnish with parsley.
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  • Developed by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week" on behalf of Almond Board of California

Reviews More Reviews

Sep 25, 2011

I enjoyed this recipe, although there were some hiccups that accompanied it. It took a lot longer than the time stated in the recipe for the zucchini to cook thoroughly (granted, my zucchinis were jumbo sized ones I discovered in my garden). Second, I discovered that there really wasn't nearly enough salt in the recipe. (For pete's sake, if you have to go low sodium, buy potassium salt, and use that instead!) I would recommend lightly salting the zucchini before filling, and cooking it. Also the flavor of the dish was nice, but kind of on the weak side. (Truth be told, I didn't have coriander, so maybe that would've made a difference.) It's possible that I may make this again...with some alterations.


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  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 657 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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