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Ground Beef Zucchini Boats

Tender zucchini halves filled with seasoned ground beef, tomato sauce, and melted cheese for a high-protein, low-carb dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis halved lengthwise and scooped out
  • 1 lb lean ground beef 90/10 or 93/7
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup tomato sauce
  • 1 cup shredded cheese mozzarella, cheddar, or parmesan
  • 1 tbsp olive oil plus extra for brushing
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • salt and pepper to taste (about 3/4 tsp salt, 1/2 tsp pepper)
  • optional garnish fresh basil or parsley

Equipment

  • baking sheet
  • large skillet
  • Spoon for scooping
  • Parchment paper or foil (optional)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, creating boats with walls about 1/4 inch thick. Leave enough structure so the boats don't collapse.
  3. Lightly brush the zucchini halves with olive oil on all sides. Place cut-side up on a baking sheet lined with parchment paper or foil.
  4. Pre-bake the zucchini for 5 to 7 minutes until they soften slightly but still hold their shape.
  5. While zucchini pre-bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent.
  6. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly so it doesn't burn.
  7. Add the ground beef and break it apart with a wooden spoon. Cook for 5 to 6 minutes until no pink remains and the beef starts to brown. Drain excess fat if needed.
  8. Stir in the tomato sauce, Italian seasoning, paprika, salt, and pepper. Mix well and let simmer for 5 minutes to meld flavors and reduce excess liquid.
  9. Remove pre-baked zucchini from oven. Spoon the beef mixture evenly into each boat, mounding slightly in the center. Press down gently to pack the filling.
  10. Sprinkle shredded cheese evenly over the tops of all boats in a generous layer.
  11. Return boats to the oven and bake for 15 minutes until cheese is melted, bubbly, and starting to turn golden brown. Zucchini should be fork-tender.
  12. Let rest for 2 to 3 minutes. Garnish with fresh chopped basil or parsley if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Zucchini will soften slightly. Freezing: Freeze cooked boats on a baking sheet until solid (about 2 hours), then transfer to freezer bag for up to 2 months. Zucchini texture changes slightly when thawed but flavor remains good. Reheating: Microwave individual boats on medium power for 2-3 minutes, or reheat in 350°F oven for 12-15 minutes covered with foil. From frozen, thaw overnight in fridge or reheat covered at 350°F for 25-30 minutes. Assembly Ahead: Assemble completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5 minutes to baking time if starting from cold. Substitutions: Use ground turkey or chicken for leaner option (add 1 tbsp olive oil to filling). Ground pork works well (may need extra fat draining). Try bell peppers or portobello mushroom caps instead of zucchini. Mix your own Italian seasoning with equal parts basil, oregano, and thyme. Use dairy-free cheese or skip cheese entirely. Variations: Mexican version - use taco seasoning, pepper jack cheese, top with salsa, sour cream, avocado, and cilantro. Greek style - use ground lamb, oregano, mint, feta cheese, finish with tzatziki. Add diced bell peppers, mushrooms, or scooped zucchini flesh to beef mixture. For crispy cheese, broil last 2-3 minutes. Pro Tips: Pre-baking is crucial to prevent watery boats. Choose medium zucchini (6-8 inches) for best texture. Drain excess fat from beef. Let sauce simmer to thicken. If zucchini is watery, sprinkle cut sides with salt, let sit 10 minutes, then pat dry before oiling. Make beef filling and prep zucchini ahead, store separately up to 2 days.