Zucchini Boats with Ground Beef (Printable)

Tender zucchini halves filled with savory beef and cheese, perfect for a hearty low-carb main course.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced

→ Meat

05 - 1 lb ground beef

→ Pantry

06 - 2 tbsp olive oil
07 - 14 oz canned diced tomatoes, drained
08 - 2 tbsp tomato paste
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp chili flakes (optional)
12 - Salt and pepper, to taste

→ Dairy

13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Fresh Herbs (optional)

15 - 2 tbsp chopped fresh parsley or basil, for garnish

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Halve zucchinis lengthwise and scoop out centers, leaving a 1/2 inch shell. Chop reserved flesh.
03 - Arrange zucchini halves in baking dish, drizzle with 1 tbsp olive oil, and season lightly with salt and pepper.
04 - Heat remaining 1 tbsp olive oil in skillet over medium heat. Cook onion until softened, about 2–3 minutes. Add garlic and bell pepper; sauté 2 minutes. Stir in chopped zucchini flesh; cook 2 more minutes.
05 - Add ground beef to skillet, breaking it up with a spoon. Cook until browned, about 5 minutes. Drain excess fat if necessary.
06 - Stir in diced tomatoes, tomato paste, oregano, basil, chili flakes (if using), salt, and pepper. Simmer mixture for 5 minutes until thickened.
07 - Fill zucchini shells with beef mixture, mounding slightly. Evenly top with mozzarella and Parmesan cheeses.
08 - Bake uncovered for 20–25 minutes until zucchini is tender and cheese is golden and bubbling.
09 - Sprinkle with fresh parsley or basil before serving.

# Expert Advice:

01 -
  • It feels indulgent but keeps you light, no heavy carbs weighing you down after dinner.
  • The zucchini gets tender and sweet in the oven, soaking up all the savory beef and tomato flavors.
  • You can prep the filling ahead and stuff the boats right before baking when youre ready to eat.
02 -
  • Dont skip draining the canned tomatoes, the extra liquid will make your filling soupy and the boats will weep all over the pan.
  • If your zucchini are huge, scoop out a bit more flesh and bake them 5 minutes longer, or theyll stay crunchy in the middle.
  • Let the boats rest for 3 or 4 minutes after baking, the cheese sets just enough to make serving cleaner.
03 -
  • Use a melon baller or grapefruit spoon to scoop the zucchini centers cleanly without tearing through the sides.
  • If the boats tip over in the pan, slice a thin strip off the rounded bottom so they sit flat and stable.
  • Taste the filling before stuffing and adjust the salt, the zucchini itself is mild and needs a well-seasoned filling to shine.

Go Back