If you’re looking for a weeknight dinner that’s hearty, healthy, and full of flavor, these Ground Beef Zucchini Boats are the perfect choice. They combine lean protein, fresh vegetables, and a cheesy topping into a satisfying meal that doesn’t feel heavy. Plus, they’re easy to customize with your favorite seasonings and toppings.
Ground Beef Zucchini Boats Recipe
Why You’ll Love This Recipe
- Uses fresh zucchini as a nutritious base
- Easy to make in under 40 minutes
- Packed with protein and flavor
- Low carb and family friendly
Ingredients You’ll Need
- 4 medium zucchini
- 1 lb ground beef (lean preferred)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Step by Step Instructions
- Prepare the zucchini
- Preheat oven to 375°F (190°C).
- Slice zucchini in half lengthwise and scoop out the centers with a spoon, leaving a small border to hold the filling. Save the scooped flesh for the filling.
- Cook the filling
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft.
- Stir in garlic, then add ground beef. Cook until browned, breaking up with a spoon.
- Add chopped zucchini flesh, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
- Assemble the boats
- Place zucchini halves in a baking dish. Fill each with the beef mixture.
- Top with shredded mozzarella.
- Bake
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and golden.
- Serve
- Garnish with fresh parsley and serve warm.
Tips for the Best Zucchini Boats
- Use medium zucchini so they cook evenly without getting too soft.
- If you prefer a spicier flavor, add red pepper flakes to the beef mixture.
- Try topping with Parmesan or cheddar for a different flavor profile.
Serving Suggestions
- Serve with a side salad for a light meal.
- Pair with garlic bread for a heartier dinner.
- Store leftovers in the fridge for up to 3 days; reheat in the oven for best results.
| Calories | 290 kcal |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Protein | 23 g |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Cholesterol | 75 mg |
| Sodium | 620 mg |
| Potassium | 710 mg |
| Calcium | 160 mg |
| Iron | 3 mg |
FAQ,s Ground Beef Zucchini Boats
1. Can I make these zucchini boats ahead of time?
Yes. You can prepare the filling and hollow out the zucchini up to a day in advance. Store them separately in the refrigerator, then assemble and bake when you’re ready to eat.
2. How do I keep the zucchini from getting soggy?
Scoop out the zucchini flesh, lightly salt the shells, and let them sit for about 10 minutes. This helps draw out excess moisture. Pat them dry before filling.
3. What can I use instead of ground beef?
Ground turkey, chicken, or even plant-based crumbles work well as substitutes. Just keep the same seasonings for flavor.
4. Do I need to peel the zucchini?
No, the skin helps hold the shape while baking. Plus, it adds extra nutrients and texture.
5. Can I freeze zucchini boats?
Yes, but for best results, freeze them before baking. Wrap tightly in foil or freezer-safe containers, and bake straight from frozen, adding extra cooking time.
Ground Beef Zucchini Boats Recipe
Ingredients
- 4 medium zucchini
- 1 lb ground beef lean preferred
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the zucchini
- Preheat oven to 375°F (190°C).
- Slice zucchini in half lengthwise and scoop out the centers with a spoon, leaving a small border to hold the filling. Save the scooped flesh for the filling.
- Cook the filling
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft.
- Stir in garlic, then add ground beef. Cook until browned, breaking up with a spoon.
- Add chopped zucchini flesh, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
- Assemble the boats
- Place zucchini halves in a baking dish. Fill each with the beef mixture.
- Top with shredded mozzarella.
- Bake
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and golden.
- Serve
- Garnish with fresh parsley and serve warm.
Video
Notes
- Use medium zucchini so they cook evenly without getting too soft.
- If you prefer a spicier flavor, add red pepper flakes to the beef mixture.
- Try topping with Parmesan or cheddar for a different flavor profile.
