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Ground Beef Zucchini Boats

Ground beef zucchini boats with a savory Italian-seasoned meat filling and melted mozzarella. Baked until the zucchini shells are tender and the cheese turns golden-brown for a hearty, low-carb dinner.
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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 Halved lengthwise, scooped to leave a 1/4-inch shell.
  • 1 lb ground beef For the filling.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
  • 1 can (14 oz) diced tomatoes Canned, diced.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1.5 cup shredded mozzarella For topping.
  • 0.25 cup parmesan Grated; for topping.
  • 1 fresh basil For finishing/serving.
  • 1 marinara For drizzling/serving.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400F. Halve the zucchini lengthwise and scoop out the center of each half, leaving about a 1/4-inch shell.
  2. Chop the scooped zucchini flesh and set it aside. Keep the hollow zucchini boats intact for filling.
Make the beef filling
  1. Brown the ground beef in a skillet and drain the fat. Keep cooking until no longer pink.
  2. Add the diced onion and cooked zucchini flesh to the skillet and cook for 4 minutes. Stir occasionally until the vegetables begin to soften.
  3. Add the minced garlic and cook for 1 minute. You should smell the garlic as it turns fragrant.
  4. Stir in diced tomatoes, tomato paste, Italian seasoning, and smoked paprika, then cook for 5 minutes. The mixture should thicken slightly and look cohesive.
  5. Season the filling with salt and pepper to taste. Taste and adjust so it’s well-seasoned before stuffing the zucchini.
Fill and bake
  1. Fill each zucchini shell with the beef mixture. Distribute evenly so the boats are mounded.
  2. Top each boat with shredded mozzarella and grated parmesan. Arrange so the cheese covers the filling for melting and browning.
  3. Bake on a sheet pan for 20-25 minutes at 400F until the zucchini is tender and the cheese is golden. The tops should bubble and turn lightly browned.
  4. Finish with fresh basil and a drizzle of marinara. Serve immediately for best hot-and-melty texture.

Notes

Pro tip: keep the zucchini shells about a 1/4-inch thick so they hold shape and bake through evenly. Store leftovers in an airtight container in the fridge up to 3 days; reheat in the oven or microwave until hot. Freezing isn’t recommended because the zucchini texture can turn watery after thawing. For a lower-fat option, use 93% lean ground beef or swap for ground turkey with the same seasoning.