Ground Beef Zucchini Boats

When you want a dinner that feels light but keeps you satisfied, these high protein ground beef zucchini boats hit the mark. Tender zucchini halves filled with seasoned ground beef, tomato sauce, and melted cheese create a complete meal that’s naturally low-carb and gluten-free without sacrificing flavor.

These boats work beautifully for weeknight dinners when you need something quick, or for meal prep since they reheat well and hold their shape. The zucchini provides structure and a mild flavor that lets the savory beef filling shine, while the cheese on top adds richness and that satisfying golden crust everyone loves. At about 28 grams of protein per serving, this dish actually fuels your body instead of just filling space on your plate.

Why You’ll Love These Ground Beef Zucchini Boats

The entire recipe takes 35 minutes from start to finish, and most of that time is hands-off baking. You prep the zucchini, cook the filling while they pre-bake, stuff them, and let the oven do the rest. The method is straightforward enough for a Tuesday night but impressive enough that you could serve these to guests.

Pre-baking the zucchini solves the common problem of watery, mushy boats. That initial 5 to 7 minutes in the oven removes excess moisture and softens the zucchini just enough to be tender while maintaining the structure needed to hold the filling. You get boats that stay intact when you cut into them instead of collapsing into a soupy mess.

The flavor combination is familiar and comforting without being boring. Italian seasoning, garlic, and tomato sauce create a classic profile that most people already know they like. The cheese melts into golden, bubbly pockets that seal in the filling and add textural contrast to the soft zucchini.

This recipe is naturally keto-friendly and gluten-free, which makes it useful when you’re cooking for people with different dietary needs. You don’t have to make separate meals or worry about accidentally using an ingredient someone can’t eat. One dish works for everyone.

Ingredients for High Protein Ground Beef Zucchini Boats

I use lean ground beef—90/10 or 93/7—because it provides plenty of flavor and protein without leaving excessive grease that would make the zucchini boats soggy. The small amount of fat that remains keeps the filling moist.

• 4 medium zucchinis, halved lengthwise and scooped out
• 1 lb lean ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 cup shredded cheese (mozzarella, cheddar, or parmesan)
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• Optional garnish: fresh basil or parsley

Zucchini Selection: Look for medium-sized zucchini that are about 6 to 8 inches long and relatively straight. They should feel firm and heavy for their size. Avoid huge zucchini—those tend to have large seeds and watery flesh that won’t hold up well. Smaller zucchini have better texture and flavor.

Tomato Sauce: Use a plain tomato sauce or marinara that you like. I prefer a basic sauce without chunks of vegetables since the filling already has onions and garlic. Check the label if you’re avoiding added sugars—some brands add quite a bit.

Cheese Choice: Mozzarella melts beautifully and creates those satisfying cheese pulls. Cheddar adds sharper flavor and browns nicely on top. Parmesan brings a salty, nutty element but doesn’t melt as smoothly, so I use it mixed with mozzarella rather than alone. A blend of mozzarella and cheddar gives you both meltiness and flavor.

Seasonings: Italian seasoning is a blend of dried herbs—usually basil, oregano, thyme, and sometimes rosemary. It provides familiar Italian flavors without needing multiple bottles. Paprika adds subtle warmth and helps the beef develop color. Don’t skip the salt and pepper; they’re essential for bringing out all the other flavors.

How to Make High Protein Ground Beef Zucchini Boats

The technique is simple: prep the zucchini, make the filling, stuff, and bake. The key is properly preparing the zucchini so they don’t turn into mush.

1. Preheat your oven to 375°F.

2. Prepare the zucchini by slicing them in half lengthwise. Use a spoon to scoop out the center flesh, creating boats with walls about a quarter-inch thick. You want to remove enough to create space for filling but leave enough structure that the boats don’t collapse. Save the scooped-out flesh—you can chop it and add it to the beef mixture if you want, or save it for another use like adding to scrambled eggs.

3. Lightly brush the zucchini halves with olive oil on all sides. This helps them brown slightly and prevents sticking. Place them cut-side up on a baking sheet lined with parchment paper or foil for easier cleanup.

4. Pre-bake the zucchini for 5 to 7 minutes. They should soften slightly but still hold their shape. This step draws out excess moisture and gives you tender zucchini without the wateriness that happens if you stuff them raw.

5. While the zucchini pre-bake, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until it softens and turns translucent.

6. Add the minced garlic and cook for about 30 seconds until fragrant. Stir constantly so it doesn’t burn.

7. Add the ground beef to the skillet. Break it apart with a wooden spoon as it cooks, creating small crumbles. Cook for 5 to 6 minutes until no pink remains and the beef starts to brown. If there’s excess fat pooling in the pan, drain it off to prevent soggy boats.

8. Stir in the tomato sauce, Italian seasoning, paprika, salt, and pepper. I use about three-quarters of a teaspoon of salt and half a teaspoon of black pepper. Mix everything together and let it simmer for 5 minutes. This gives the flavors time to meld and allows some of the liquid to evaporate so the filling isn’t too wet.

9. Remove the pre-baked zucchini from the oven. Spoon the beef mixture evenly into each boat, mounding it slightly in the center. Press down gently to pack the filling.

10. Sprinkle the shredded cheese evenly over the tops of all the boats. Be generous—you want a good layer that will melt and cover the filling.

11. Return the boats to the oven and bake for 15 minutes. The cheese should be melted, bubbly, and starting to turn golden brown in spots. The zucchini should be fork-tender but still hold its shape.

12. Remove from the oven and let rest for 2 to 3 minutes. Garnish with fresh chopped basil or parsley if you have it—the bright green color and fresh flavor add a nice finishing touch.

What to Serve with Ground Beef Zucchini Boats

These boats are filling on their own, but a few simple sides make the meal feel more complete.

Cauliflower Rice: Keeps the meal low-carb while adding volume. Season it simply with salt, pepper, and a bit of butter, or cook it with garlic for more flavor.

Garden Salad: Crisp lettuce, cherry tomatoes, cucumbers, and a tangy vinaigrette provide freshness and crunch that balance the rich, cheesy boats.

Garlic Bread: If you’re not worried about carbs, crusty garlic bread is perfect for soaking up any sauce that escapes from the boats. The buttery, garlicky flavor pairs well with the Italian seasonings in the beef.

Roasted Vegetables: Bell peppers, cherry tomatoes, and red onions roasted with olive oil and herbs complement the flavor profile and add color to the plate.

Quinoa: Cooked quinoa provides extra protein and has a nutty flavor that doesn’t compete with the main dish. It’s also a complete protein, making the meal even more nutritious.

Steamed Broccoli: Simple, healthy, and quick. Toss with a little olive oil and lemon juice to brighten it up.

Coleslaw: A vinegar-based slaw adds acidity and crunch. The cool, crisp texture contrasts nicely with the hot, cheesy boats.

Pro Tips & Variations

Don’t Skip Pre-Baking: This step is crucial for avoiding watery zucchini boats. The heat draws out moisture before you add the filling, resulting in boats that hold their shape and don’t turn into a soggy mess.

Uniform Size: Try to choose zucchini that are roughly the same size so they cook evenly. If one is significantly larger, it may need a couple extra minutes in the oven.

Mexican Variation: Replace the Italian seasoning with taco seasoning. Top with pepper jack cheese, and garnish with salsa, sour cream, diced avocado, and cilantro after baking.

Turkey or Chicken: Ground turkey or chicken work as leaner alternatives to beef. Add an extra tablespoon of olive oil to the filling to compensate for the lower fat content.

Add Vegetables: Diced bell peppers, mushrooms, or that scooped-out zucchini flesh can all go into the beef mixture for extra nutrition and flavor.

Greek Style: Use ground lamb instead of beef, add oregano and mint to the seasoning, and top with feta cheese instead of mozzarella. Finish with a dollop of tzatziki sauce.

Extra Crispy Cheese: If you like the cheese more browned and crispy, turn on the broiler for the last 2 to 3 minutes of cooking. Watch carefully so it doesn’t burn.

Meal Prep Friendly: Make the beef filling and prep the zucchini ahead of time. Store separately in the fridge for up to 2 days, then assemble and bake when ready.

Storage & Reheating Tips

Storage: Let the boats cool completely, then transfer to an airtight container. They keep in the refrigerator for up to 3 days. The zucchini will soften slightly as it sits, but they still taste good.

Freezing: These freeze reasonably well. Place cooled boats on a baking sheet and freeze until solid, about 2 hours. Transfer to a freezer bag or container and freeze for up to 2 months. The zucchini texture changes slightly when thawed—it becomes a bit softer—but the flavor remains good.

Reheating from Refrigerator: Microwave individual boats on medium power for 2 to 3 minutes until heated through. For better texture, reheat in a 350°F oven for 12 to 15 minutes. Cover with foil to prevent the cheese from drying out.

Reheating from Frozen: Thaw overnight in the fridge, then reheat using the methods above. You can also reheat from frozen in the oven—increase the time to 25 to 30 minutes covered with foil, removing the foil for the last 5 minutes.

Assembly Ahead: You can assemble the boats completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5 minutes to the final baking time if starting from cold.

Common Questions

Can I make these with other vegetables? Yes. Bell peppers cut in half and seeded work great with this filling. Large portobello mushroom caps are another option—scrape out the gills and fill them the same way.

How do I prevent watery boats? Pre-baking is key. Also, make sure to drain excess fat from the beef and let the sauce simmer long enough to thicken. If your zucchini seems particularly watery, sprinkle the cut sides with salt after scooping, let them sit for 10 minutes to draw out moisture, then pat dry before brushing with oil.

Can I use ground pork? Absolutely. Ground pork has great flavor and works well with the Italian seasonings. You might want to drain a bit more fat since pork can be fattier than lean beef.

What if I don’t have Italian seasoning? Mix your own using equal parts dried basil, oregano, and thyme. Add a pinch of rosemary if you have it. This gives you essentially the same flavor profile.

Can I make these dairy-free? Skip the cheese or use a dairy-free cheese alternative. The boats won’t have that melted cheese topping, but they’ll still be flavorful from the seasoned beef and tomato sauce.

These high protein ground beef zucchini boats prove that healthy eating doesn’t mean boring food or complicated recipes. The straightforward preparation fits into busy schedules, and the familiar flavors satisfy everyone at the table. Keep this recipe on hand for those nights when you want something nutritious that actually tastes good.