Stuffed Zucchini Boats With Ground Beef – A Cozy, Weeknight Favorite
Zucchini boats are one of those meals that feel cozy and comforting without being heavy. They’re easy to assemble, quick to bake, and packed with flavor thanks to seasoned ground beef and melty cheese. This version keeps things simple but satisfying, with pantry-friendly ingredients you probably already have.
It’s a great way to use up zucchini, feed a family, or prep lunches for the week. Plus, you can tweak it to match whatever you’re craving.
Stuffed Zucchini Boats With Ground Beef - A Cozy, Weeknight Favorite
Ingredients
Method
- Prep the oven and pan. Preheat your oven to 400°F (200°C). Lightly oil a large baking dish or sheet pan to prevent sticking.
- Hollow out the zucchinis. Trim the ends and slice each zucchini lengthwise.Use a spoon to scoop out the center seeds and flesh, leaving about 1/4 inch of zucchini shell. Chop about 1/2 cup of the scooped zucchini to add to the filling; discard the rest or save for another dish.
- Season the boats. Place the zucchini halves cut-side up in the baking dish. Drizzle with a little olive oil and sprinkle with salt and pepper.Set aside.
- Brown the beef. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Sauté aromatics. Add the chopped onion and the reserved chopped zucchini to the skillet.Cook until softened, 3–4 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
- Build the sauce. Add diced tomatoes and tomato sauce. Season with oregano, basil, smoked paprika, red pepper flakes, salt, and pepper.Simmer 3–5 minutes to thicken slightly. Taste and adjust seasoning. If using rice, quinoa, corn, or beans, stir them in now.
- Cheese it up. Stir in half of the Parmesan to enrich the filling.Remove from heat.
- Fill the boats. Spoon the beef mixture evenly into each zucchini half, mounding it slightly. Top with shredded mozzarella and the remaining Parmesan.
- Bake. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake another 8–12 minutes, until the zucchini is tender and the cheese is bubbly and lightly golden.
- Finish and serve. Let the boats rest for 5 minutes.Garnish with fresh parsley or basil. Serve warm.
What Makes This Special
This recipe delivers that familiar baked casserole vibe, but in a lighter package. The zucchini becomes tender but still holds its shape, making the perfect “boat” for savory ground beef, tomatoes, and cheese.
You get a complete meal in one dish—protein, veggies, and just enough richness to feel like comfort food. It also scales easily, so you can make two boats for a quiet night in or a whole tray for guests.
What You’ll Need
- 4 medium zucchinis (firm and straight for easy scooping)
- 1 pound ground beef (85–90% lean works well)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned diced tomatoes (drained) or crushed tomatoes
- 1/2 cup tomato sauce (or marinara)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional but adds depth)
- 1/4–1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella (or Monterey Jack)
- Fresh parsley or basil, chopped (for garnish)
- Optional add-ins: 1/2 cup cooked rice or quinoa, 1/2 cup corn, or 1/2 cup black beans for extra bulk
How to Make It
- Prep the oven and pan. Preheat your oven to 400°F (200°C). Lightly oil a large baking dish or sheet pan to prevent sticking.
- Hollow out the zucchinis. Trim the ends and slice each zucchini lengthwise.Use a spoon to scoop out the center seeds and flesh, leaving about 1/4 inch of zucchini shell. Chop about 1/2 cup of the scooped zucchini to add to the filling; discard the rest or save for another dish.
- Season the boats. Place the zucchini halves cut-side up in the baking dish. Drizzle with a little olive oil and sprinkle with salt and pepper.Set aside.
- Brown the beef. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Sauté aromatics. Add the chopped onion and the reserved chopped zucchini to the skillet.Cook until softened, 3–4 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
- Build the sauce. Add diced tomatoes and tomato sauce. Season with oregano, basil, smoked paprika, red pepper flakes, salt, and pepper.Simmer 3–5 minutes to thicken slightly. Taste and adjust seasoning. If using rice, quinoa, corn, or beans, stir them in now.
- Cheese it up. Stir in half of the Parmesan to enrich the filling.Remove from heat.
- Fill the boats. Spoon the beef mixture evenly into each zucchini half, mounding it slightly. Top with shredded mozzarella and the remaining Parmesan.
- Bake. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake another 8–12 minutes, until the zucchini is tender and the cheese is bubbly and lightly golden.
- Finish and serve. Let the boats rest for 5 minutes.Garnish with fresh parsley or basil. Serve warm.
Keeping It Fresh
Leftovers hold up well for a few days. Store cooled zucchini boats in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes, or microwave in 45-second bursts until hot. If you plan to freeze, bake the boats without cheese first, cool completely, then wrap well and freeze for up to 2 months. Add cheese and reheat in the oven from frozen at 375°F (190°C) until heated through and bubbly.
Health Benefits
Zucchini is low in calories and rich in fiber, which helps you feel satisfied without a heavy meal.
Ground beef adds protein and iron, supporting energy and muscle health. Tomatoes bring lycopene and antioxidants, and the garlic and onions add beneficial compounds that support immunity and heart health. If you include whole grains like quinoa or brown rice, you’ll boost fiber even more, making this a balanced, nutrient-dense dinner.
Pitfalls to Watch Out For
- Watery filling: Zucchini holds a lot of moisture.Avoid soggy boats by simmering the beef mixture long enough to thicken and by draining tomatoes well.
- Undercooked zucchini: If your zucchinis are thick, they may need a few extra minutes. Bake until a knife slides in easily but the shell still holds shape.
- Overcrowding the pan: If the boats are packed too tightly, steam can build up and make them watery. Use a large pan or two smaller ones.
- Greasy results: Drain excess fat from the beef after browning, especially if using a higher-fat blend.
- Bland flavor: Season each layer—zucchini, beef mixture, and cheese—so the final dish tastes full and balanced.
Recipe Variations
- Tex-Mex Style: Swap Italian herbs for chili powder and cumin, stir in black beans and corn, and top with pepper jack and a squeeze of lime.
- Greek-Inspired: Use oregano, lemon zest, and a pinch of cinnamon.Add chopped spinach and finish with crumbled feta and fresh dill.
- Low-Carb Supreme: Skip grains and add chopped mushrooms and bell peppers to the filling for extra volume without carbs.
- Turkey or Chicken: Use ground turkey or chicken and boost flavor with a touch of Worcestershire or soy sauce.
- Vegetarian Twist: Replace beef with lentils or a plant-based crumble. Add sun-dried tomatoes and olives for punchy flavor.
- Cheesy Alfredo: Stir a few tablespoons of light cream cheese into the filling and top with mozzarella and a sprinkle of Parmesan.
FAQ
Do I need to par-bake the zucchini first?
For most medium zucchinis, it’s not necessary. If your zucchinis are very thick or oversized, you can par-bake the hollowed shells for 8–10 minutes before filling to ensure they become tender.
Can I make these ahead?
Yes.
Assemble the boats up to the cheese step, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if going straight from the fridge.
What’s the best ground beef to use?
An 85–90% lean blend hits the sweet spot. It has enough fat for flavor without making the filling greasy.
Just drain any excess after browning.
How can I keep the boats from getting soggy?
Salt the zucchini shells lightly and let them sit for 10 minutes, then blot with paper towels. Also, simmer the filling until thick and avoid excess liquid.
What should I serve with it?
A simple green salad, garlic bread, or roasted potatoes works well. For a lighter option, try a cucumber-tomato salad with lemon vinaigrette.
Can I use yellow squash instead of zucchini?
Yes.
Yellow squash has a similar texture and flavor. Choose ones that are straight and medium-sized so they’re easy to hollow out.
Is this gluten-free?
Yes, the base recipe is naturally gluten-free. Just double-check labels on tomato sauce and spices to be sure.
How do I know when the zucchini is done?
Pierce the side with a knife or fork.
It should go in with little resistance, but the shell should still hold its shape when lifted.
Wrapping Up
Stuffed Zucchini Boats with Ground Beef bring comfort and freshness to the same plate. They’re practical for weeknights, adaptable to different flavors, and easy to make ahead. Keep the filling thick, season well, and let the cheese get bubbly and golden.
Once you get the hang of it, you’ll find yourself making them again and again—with your own personal spin.
