Beef Tenderloin Mushroom Stuffed Zucchini (Printable)

Savory zucchini boats stuffed with seasoned beef tenderloin, mushrooms, and cheese for an elegant low-carb main course.

# What You 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 Steps:

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

# Helpful Tips:

01 -
  • The combination of beef tenderloin and mushrooms creates an incredibly rich, restaurant-quality filling that feels indulgent despite being low carb
  • These boats look impressive on the plate but come together in under an hour, making them perfect for dinner parties without the stress
02 -
  • I learned the hard way that overcrowding the skillet when cooking the beef and mushrooms will cause everything to steam instead of brown—work in batches if needed
  • Reserving and using half the zucchini flesh adds body to the filling and prevents food waste, but don't use all of it or the mixture will become watery
03 -
  • After scooping out the zucchini, sprinkle the boats lightly with salt and let them sit upside down for 10 minutes to draw out excess moisture
  • For the prettiest presentation, use a small fork to create texture on top of the filling before adding the final cheese layer

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