Go Back

Ground Beef Zucchini Boats

Ground beef zucchini boats are a low carb stuffed zucchini dinner with hollowed zucchini halves filled with Italian-seasoned meat and tomato sauce. The mozzarella melts and turns golden on top after baking until the zucchini is tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

zucchini boats
  • 4 zucchini Medium size.
  • 1 lb ground beef
  • 1 onion Small, diced.
  • 3 cloves garlic Minced.
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 cup mozzarella cheese, shredded
  • 0.25 cup parmesan, grated
  • 0.25 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and roast
  1. Preheat the oven to 400°F so it’s hot and ready for baking the boats.
  2. Halve zucchini lengthwise and scoop out the flesh, leaving a 1/4-inch shell; chop the scooped flesh and set it aside.
Cook the beef filling
  1. Brown the ground beef with the diced onion in a skillet, then drain excess fat.
  2. Add the minced garlic and the chopped zucchini flesh, and cook for 3 minutes.
  3. Stir in the drained diced tomatoes, tomato paste, Italian seasoning, salt, and pepper, then simmer for 5 minutes to thicken the sauce.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture and place the boats on a lined sheet pan.
  2. Top with mozzarella and parmesan, then bake for 20–25 minutes until the zucchini is tender and the cheese is golden-bubbly.
  3. Garnish with fresh basil right after baking for a fresh, herbal finish.

Notes

For easier scooping, scoop zucchini flesh once the halves are cut but keep them thick enough to hold filling (about a 1/4-inch shell). Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a 375°F oven until warmed through. Freezing isn’t recommended because the zucchini texture can get watery. For a dairy-light swap, use part-skim mozzarella and reduce parmesan by half while keeping the topping golden.