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Ground Beef Zucchini Boats

Ground beef zucchini boats with an Italian-seasoned beef filling are baked until the zucchini shells turn tender and the cheese turns golden. Each halved zucchini is hollowed to a 1/4-inch shell, then filled, topped, and finished with basil and marinara.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini boats
  • 4 large zucchini Halve lengthwise; scoop out centers to leave a 1/4-inch shell.
  • 1 lb ground beef Use for the baked filling.
  • 1 onion Dice before cooking.
  • 3 garlic Minced.
  • 1 can (14 oz) diced tomatoes Add with tomato paste for the sauce-style filling.
  • 2 tbsp tomato paste Stir in with the tomatoes.
  • 1 tsp Italian seasoning Season the beef mixture.
  • 0.5 tsp smoked paprika Adds a mild smoky flavor.
  • 1.5 cup shredded mozzarella Top the boats before baking.
  • 0.25 cup parmesan Grated and sprinkled over the filling.
  • 0.25 fresh basil Finish right after baking.
  • 0.25 marinara Drizzle to serve.
  • 1 salt and pepper Season to taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast the zucchini
  1. Preheat oven to 400F, then place a baking sheet in the oven to heat for faster baking.
  2. Halve 4 large zucchini lengthwise, then scoop out the center of each half leaving a 1/4-inch shell.
  3. Chop the scooped zucchini flesh and set it aside for the filling.
Cook the Italian beef filling
  1. Brown 1 lb ground beef in a skillet, then drain excess fat.
  2. Add diced onion to the beef and cook until softened, 4 minutes.
  3. Add minced garlic and cook until fragrant, 1 minute.
  4. Stir in diced tomatoes, tomato paste, Italian seasoning, and smoked paprika, then cook 5 minutes.
  5. Season the mixture with salt and pepper to taste.
  6. Fill each zucchini shell with the beef mixture, then top with shredded mozzarella and grated parmesan.
Bake and finish
  1. Bake at 400F for 20-25 minutes, until the zucchini is tender and the cheese is golden.
  2. Finish with fresh basil and drizzle marinara over the hot zucchini boats.

Notes

Pro tip: leave a consistent 1/4-inch zucchini shell so it bakes through but still holds the filling. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because zucchini can release extra water after thawing. For a lower-carb swap, use crushed no-sugar-added marinara and reduce tomato paste to 1 tbsp.