Beef · ALWAYS FREE
Beef & kidney bean zucchini boats
Tender zucchini shells filled with ground beef, red kidney beans, tomato and paprika, without a cheese topping.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 400°F (200°C). Halve zucchini lengthwise and scoop a shallow channel, leaving about 1/4 inch (6 mm) of flesh around each shell. Chop and retain all scooped flesh. Brush shells with 0.176 oz oil and roast hollow-side up for 12 minutes.
- Heat the remaining 0.353 oz oil in a wide skillet. Cook onion and chopped zucchini for 6-8 minutes until much of their liquid evaporates. Add beef and cook, breaking into small pieces, until it reaches 160°F (71°C); retain the pan juices.
- Stir in garlic and paprika for 30 seconds, then tomatoes, beans, salt and pepper. Simmer for 8-10 minutes until the filling is thick rather than soupy. Divide all filling over eight shells, mounding as needed.
- Bake for 18-22 minutes until zucchini is tender and filling reaches 165°F (74°C). Serve two boats per portion. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 329 kcal
- Protein
- 29.9 g
- Total carbohydrate
- 26.6 g
- Total fat
- 12.4 g
- Total sugars
- 10 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted bread slices, stuffed mushrooms, zucchini boats and eggs are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Gluten-Free: Complete ingredient review of Beef & kidney bean zucchini boats: zucchini; raw 93%-lean ground beef; canned red kidney beans; canned diced tomatoes with their juice; onion; olive oil; peeled garlic; sweet paprika; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Beef & kidney bean zucchini boats: zucchini; raw 93%-lean ground beef; canned red kidney beans; canned diced tomatoes with their juice; onion; olive oil; peeled garlic; sweet paprika; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - High Protein: 400 g of the weighed raw edible protein ingredient supplies 20.85 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
