This burger is the shiz.
I can’t believe how filling and delicious these are, but still so healthy!
Bye-bye white bread full of processed sugar and empty carbs, and helllloooo summery, good-for-me zucchini burger boats!
These stuffed zucchini boats mimic one of my favorite burgers. (My other favorite kind of burger is anything with bacon…)
Hollowed out zucchini halves are filled with herbed ground beef and sautéed onions and garlic. They’re baked just long enough for the zucchini to get tender, and then topped with swiss cheese and baked just a few minutes longer until the cheese is bubbling and melted.
We then top them with golden brown sautéed mushrooms and get these gorgeous, delicious Mushroom Swiss Burger Stuffed Zucchini Boats.
OH so good.
My sister asked me to be much more careful about what I call “easy” on this blog, because everyone doesn’t always have the same level of cooking abilities.
But I will say, as long as you can scoop the insides out of a zucchini and brown ground beef, these bad boys are EASY-PEASY-LEMON-SQUEEZY.
And best of all, you chop up the insides of the zucchini that you scoop out and add it into the ground beef mixture, so there is no waste and no need to try to figure out how to incorporate zucchini insides into a later recipe!
It’s just all-around great!
These make a perfect weekday dinner or work lunch.
And even though they’re vegetables, I think they’re kid/husband/picky eater-friendly too!
Savory, easy, healthy, and delicious. That’s my kind of recipe.
Can you tell I don’t do Meatless Mondays?
- 3 large zucchinis, washed
- 2 teaspoons + 1 tablespoon coconut oil, lard, ghee, or other high smoke point oil, divided
- 1 onion, diced (optional)
- 3 large cloves garlic, diced
- 1 pound lean ground beef (I used 90%)
- 1 1/2 teaspoon sea salt (I used rosemary salt and LOVED it)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 8 ounces of mushrooms, thinly sliced
- 7-8 slices swiss cheese, cut in half
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. (You can also use a 9x13 glass, metal, or ceramic baking dish.)
- Cut the zucchinis in half lengthwise. With a spoon, carefully scoop out the insides of the zucchini, leaving about 1/4 inch of zucchini on the sides and bottom. Set the hollowed out zucchini aside and finely chop the scooped out filling.
- In a large skillet, heat the 2 teaspoons of oil over medium-high heat. When hot, add half of the diced onion (optional) and all of the diced garlic. When the onion and garlic start to brown just a bit and become fragrant, add the chopped zucchini insides to the pan. Sauté, stirring often, until the zucchini has softened and looks like it's losing a good amount of its moisture, about 3-4 minutes.
- Add in the ground beef, salt, oregano, and black pepper to the pan. Cook the mixture, stirring often and breaking apart the ground beef into small pieces as it cooks. Continue cooking the ground beef until no pink remains.
- Lay your zucchini boats on your baking sheet (or in your baking dish) with even amounts of space in between them. Carefully spoon the ground beef mixture evenly into your zucchini boats. Place the baking dish into the oven and bake the stuffed boats for 15-17 minutes, or until the zucchini is tender, but still holding its shape.
- While the zucchini is baking, heat the remaining tablespoon of oil in your large skillet over medium-high heat. When it's hot, add the sliced mushrooms and the rest of the diced onion, if using. Sauté the mushrooms and onions until they are softening and turning golden brown, about 5-7 minutes. Set aside.
- After the zucchini has baked, remove the baking dish from the oven and top each boat with two (or three) half-slices of swiss cheese. Place the stuffed zucchini back in the oven and bake for 3-5 minutes more, until the cheese is melted and bubbly.
- Remove the baking dish from the oven and serve the burger stuffed zucchini boats topped with the sautéed mushrooms. Enjoy!