Baked Zucchini and beef boats are oldie but goodie recipe. We can stuff zucchini with so many different ingredients, from chickens to veggie versions but we always come back to beef.

My family really loves these, except for the youngest one because he is not keen on zucchini so I don’t even try to offer him to eat it. On the other hand my husband and I love them!

What can you use to stuff these:

• Tuna and create low carb tuna melt.
• Ground chicken instead of beef, or leftover rotisserie chicken but remove skin and chop it in a small pieces.
• Vegetarian version; Combine peppers and mushrooms with seasoning and voila, you got yourself veggie zucchini boats.
• Pizza lovers combo; we love adding salami and olives and creating pizza flavored boats.

You can use any kind of cheese but I love using shredded cheddar or mozzarella, and sometimes mixture of both.

TAP HERE FOR MORE DINNER RECIPE IDEAS

Overall this is really easy and tasty recipe. You can serve it with some sour cream and salad on the side. Maybe you can serve it with some rice or roasted potatoes.

Whatever you serve it with I know you will love it especially if you love ground beef and zucchini.

Now you tell me what would you stuff these zucchinis with? I hope you try this one real soon.

if you decide to make these tasty and rather easy Baked Zucchini and Beef Boats do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

OTHER BEEF RECIPES YOU MIGHT LIKE:

Greek Style Beef Skewers

Classic Patty Melt Sandwich

Potato and Beef Everything Bagel Croquettes

Beef and Sauce Stuffed Spaghetti Squash Boats

Tap on the link for my Amazon Store.

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. 

Yield: 4

Baked Zucchini and Beef Boats

Print

Baked Zucchini and Beef Boats are amazing and tasty, and super easy to make. I love stuffing these boats with all kinds of ingredients but my family favorite is ground beef.

Prep Time 10 minutes

Bake Time 25 minutes

Additional Time 15 minutes

Total Time 10 minutes

Ingredients

• 4 medium Zucchini
• 1 tablespoon olive oil
• 1 lb. ground beef
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1 teaspoon onion, powder
• 1 teaspoon of sea-salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup Cheddar Cheese (optional)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. To prepare zucchini, you should dry them with a paper towel before being placed on a cutting board and cutting each zucchini lengthwise with a sharp knife. Remove the seeds from the zucchini before cutting them into quarters. Scoop out the seeds with a spoon.
3. Place zucchini on a tray and lightly season each half with salt and pepper, and add a drizzle of olive oil. Place it in the oven and bake for 15 minutes or so, or until they are tender, but still hold their shape.
4. Meanwhile, sauté ground beef on a generous drizzle of olive oil with salt, pepper, garlic and onion powder, as well as dried herbs. Always add less salt just to make sure, you can always add a bit more later after the meat is cooked. Remove any extra fat from the meat, then two large eggs to the meat mixture. Allow meat to slightly cool down before adding mixed eggs so they don't turn into scrambled eggs but rather act as a binding ingredient.
5. Carefully remove zucchini from the oven and stuff equal portions of the mixture into the zucchini boats. Top each with shredded cheese.
6. Bake between 25 and 30 minutes, until well heated and the cheese starts to bubble.

Notes

You can use ground chicken or perhaps leftover rotisserie chicken.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 472Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 209mgSodium: 774mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 4gProtein: 40g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Easy Homemade Beef Ragu is one of my absolute favorite sauces. Not only does it taste absolutely delectable, warm, and comforting but it is super easy to make, as most of my recipes are.

There is something special about a meal when it is cooking ever so slowly on your stovetop on a cold Saturday mid-morning. Honestly, I love making this ragu all year round, but in particular, the rather frosty days of the year are my favorite times to cook and indulge in this exquisite recipe. 

As you all may know I live in Nashville, Tennesee, so these wintery days are really limited. On another related note, this year definitely started shaky for me and my family, so we surprised our bellies with daily comforting meals that brought peace and harmony to our bodies.

After losing my father-in-law due to this nasty virus, comfort meals were what we needed the most.

This meal is one of those that brings such fond memories to my heart. It has been a hot minute since I’ve made this one for my family.

I had this recipe on my blog a while ago, but as some of you know, after my blog transfer, I lost many of the recipes I had posted about.

Luckily, I still have them in my archive, so I am recreating them, one by one, all over again, adding in new images and methods of making them.

This is my eleventh year of blogging so I have learned so much more throughout the years from cooking methods to writing styles and a whole new and improved business and management process.

TAP HERE FOR MORE TASTY BEEF RECIPES

Anyhow, let’s get back to the recipe. I am pretty ecstatic for you to try it. I definitely think you should!

You can totally make it in a slow cooker, but I like and prefer my ceramic cookware and bakeware. I adore moist, slow-cooked meals when it is simmering on the stove, so that is how I approach making most of my slow-cooked meals usually.

I have nothing against slow cookers, I own one, and use it from time to time. However, if you ask me how to make this, I’d highly recommend doing it this way in the earthware dishes.

If you by any chance decide to make this lovely dish please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support!

Yield: 6 servings

Easy Homemade Beef Ragu

Print

Easy recipe for delicious Homemade Beef Ragu

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 2 lb beef for stew (chuck), chunks
• Generous pinch of salt, season to taste later
• Generous pinch of Black pepper
• 2-3 tablespoons olive oil
• 1 onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, sliced
• 2 carrots, diced
• 1 tablespoon herb de Provence
• 15 oz tomato sauce, you may use any on your hand-crushed, chopped, or pureed
• 2 tbsp tomato paste
• 2 cups beef broth/stock
• 2 cups water, more if needed
• 2 dried bay leaves
• 2 beef bouillon cubes

Thickening agent:

• 2 teaspoons cornstarch or flour, for low carb option xanthan gum or guar gum
• 1 teaspoon tomato paste
• 4-5 tablespoons of water
• Finish it with 2 tablespoons of unsalted butter.

Instructions

1. Pat down a generous pinch of salt and pepper beef. Try to mix it, so it is coated well with salt and pepper.
2. Heat oil over medium temperature in a heavy-based pot, preferably with the fitted lid. Add beef and sear each piece until browned on all sides, then remove onto a platter.
3. Drizzle a bit more oil and add onion, celery, garlic, carrots. Stir and cook for 4-5 minutes at medium temp.
   Return the beef to the pot by pouring it over with beef juices over sauteed veggies and add herb de Provence. Keep stirring to coat everything.
4. Add liquid, beef broth, water, tomato sauce, and tomato paste. Add bay leaves and bouillon cubes. Allow it to boil, then turn down the temp.
5. Cover the pot and let it cook at the low temperature (simmer) for about 2 1/2 to 3 hours or until beef is tender enough to shred. Taste your food and see if it needs more seasoning to please your taste buds.
6. You do not have to add a thickening agent but if you want a nice glossy sauce: mix the thickening agent of your choice with tomato paste and water. Mix until smooth and well combined.
7. Pour slowly over a bubbling pot of sauce.
8. Stir to combine, and in a few seconds, it will start to get thicker. If you made a mistake added too much of it and the sauce is too thick, add a bit of liquid, mix, and it will be just fine.
9. Always taste to see if you need more salt or pepper. At the very end, add two tablespoons of unsalted butter because the sauce is richer and adds a velvety smooth taste.

Serve it over mashed potatoes, pasta, or rice.

Notes

You may use a beef chuck in one piece for this although it may cook a bit longer. I would slice it in half or quarter it if you do not want to use chunks.

You may find different beef bouillon cubes so use it only you wish to use it. You can always sub it with more salt and pepper.

I do not use vine in my cooking. I never have so if you like to do that add a splash of the vine to this sauce. Also, 1 cup of Guinness strut or simular is good in this sauce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 733Total Fat: 40gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 173mgSodium: 819mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 55g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

When done right, Grilled Pork Chops are super flavorful!

Not only that, you are going to love these tasty pork chops, but I can promise you will make them all the time.

Now, you will need any kind of grill to make them, of course. However, you can use your air fryer as well; 400F for 25-30 minutes depending on your preferences.

More tasty pork recipes

I love my pork chops well done. Also, I like bits of burned pieces around the bone and meat in the middle tender. I think that’s my family preference as well. We eat this all summer long.

Sometimes I make extra so we could have it during the week. They are just amazing to mix with rice.

I usually eat this with cauliflower rice since I am most of the time eating low-carb.

I find it hard to believe I’ve never shared this recipe before. After blogging for more than 10 years, we occasionally overlook the simplest recipes.

It doesn’t take much effort or culinary training to make grilled pork chops, but I’m confident you’ll like it anyway.

Tap here for more grilled recipes

Grilling is my jam. I just love grilled food and could eat it every single day. What is your favorite food from the grill? I have so many, but definitely, burgers and ribs are at the top two, but I also love, love grilled fish.

If you decide to make these delicious Grilled Pork Chops do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Recipes that you might like:

FULL MEAL FROM THE GRILL

CHICKEN FAJITA SKEWERS

CHICKEN BURGERS

TEX-MEX GRILLED TOFU QUESADILLAS

LEMON HERB GRILLED SALMON

Yield: 6 Pork chops

Grilled Pork Chops

Print

Grilled Pork Chops are easy, tasty, and perfect summer food.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Rest Time 10 minutes

Total Time 50 minutes

Ingredients

• 1 tablespoon kosher salt
• 1/4 tablespoon ground black pepper
• 1/4 teaspoon honey or sugar (stevia works as well)
• 1 teaspoon garlic
• 1 tablespoon onion
• 1/4 teaspoon of each herb: sage, rosemary, thyme
• 6 10- to 12-ounce pork chops, bone-in
• 2-3 tablespoons olive oil

Instructions

1. Set temperature to 450℉ and preheat your grill, lid closed for 15 minutes. I used the Cherrywood pellets. If you have a charcoal grill prep your grill as you usually do.
2. In a small bowl, combine the salt, pepper, honey or sugar, onion and garlic powder and herbs.
3. Pat the chops dry with paper towels and season both sides with the seasoning mixture.
4. Rub the exterior of the seasoned chops with the olive oil as well.
5. Cover and allow it to marinate in the fridge for at least one hour.
6. Place pork chops directly on the grill grate and cook for 30 minutes flipping once halfway through
7. Remove from grill when the pork reaches an internal temperature of 140 degrees Fahrenheit.
8. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes before serving

Notes

You can use this recipe for chicken as well.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest