Beef Tenderloin Mushroom Stuffed Zucchini (Printable)

Savory zucchini boats stuffed with beef tenderloin, mushrooms, herbs, and golden melted cheese for an elegant gluten-free main course.

# 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 make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash zucchinis and halve lengthwise. Using a spoon, carefully scoop out 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 onion for 2-3 minutes until translucent. Add garlic and cook for another minute.
04 - Add diced beef tenderloin, season with salt and pepper, and sauté for 2-3 minutes until just browned.
05 - Stir in chopped mushrooms and reserved zucchini flesh. Cook until mixture is dry and mushrooms are golden, about 5-7 minutes.
06 - Remove from heat. Add parsley and half of the mozzarella or Gruyère cheese. Stir to combine thoroughly.
07 - Place zucchini halves on prepared baking sheet. Sprinkle lightly with salt.
08 - Fill each zucchini boat generously with beef and mushroom mixture. Top with remaining mozzarella or Gruyère and sprinkle with Parmesan.
09 - Bake for 20 minutes, or until zucchini is tender and cheese is golden brown.
10 - Let rest for a few minutes before serving. Garnish with extra fresh parsley if desired.

# Expert Tips:

01 -
  • The tender beef and mushrooms create an incredibly rich filling that feels indulgent despite being low carb
  • These boats look impressive on the plate but come together with simple straightforward techniques
02 -
  • Scooping too much flesh from the zucchini will cause the boats to collapse during baking so leave at least a 1 cm border
  • The filling must be cooked until completely dry before adding cheese otherwise the boats will become watery
03 -
  • Use a melon baller or small cookie scoop for the neatest zucchini boats
  • Grate your own Parmesan instead of using pre grated for better melting

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