Beef Tenderloin Mushroom Stuffed Zucchini (Printable)

Tender zucchini boats filled with savory beef, mushrooms, herbs, and melted cheese for an elegant yet easy 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash and halve zucchinis 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, then add parsley and half of the mozzarella or Gruyère cheese. Stir to combine.
07 - Place zucchini halves on prepared baking sheet. Sprinkle with a little 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 luxurious
  • Everything cooks in one pan plus one baking sheet with minimal cleanup required
  • These reheat beautifully for lunch the next day if you somehow have leftovers
02 -
  • Don't skip salting the empty zucchini boats before filling them as this helps draw out excess moisture
  • The filling can be made a day ahead and kept refrigerated then assembled and baked when needed
  • If your cheese is browning too quickly cover loosely with foil for the last 5 minutes of baking
03 -
  • Use a sharp spoon or small melon baller to get clean edges when scooping the zucchini
  • Let the boats rest for 5 minutes after baking so the filling sets slightly before serving

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