Beef Tenderloin Mushroom Stuffed Zucchini (Print version)
Tender zucchini boats filled with savory beef tenderloin, mushrooms, herbs, and melted cheese for an elegant yet easy main course.
# Ingredient List:
→ 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 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 Advice:
01 -
- The combination of tender beef, earthy mushrooms, and melted cheese creates pure comfort food magic
- These boats look impressive but come together in under an hour with simple techniques
02 -
- Scooping too much zucchini flesh will cause the boats to collapse during baking, so leave a generous border
- The filling must be cooked down until dry before stuffing, otherwise the zucchini will become watery and soggy
03 -
- Use a sharp knife to dice the beef into small, uniform pieces so it cooks evenly and quickly
- Room temperature zucchini cooks more evenly, so let them sit out for 20 minutes before prep