Zucchini Boats Ground Beef

The first time I made zucchini boats, I was honestly just trying to use up vegetables that were threatening to turn in my crisper drawer. Now they've become one of those meals I actually crave, especially when I want something that feels substantial but doesn't leave me weighted down for hours.

Last summer, my sister came over for dinner looking completely exhausted from work. I whipped these up while she sat at my counter, and by the time they came out of the oven with that bubbly cheese topping, she was actually smiling again.

Ingredients

• 4 medium zucchini: Look for ones that feel firm and heavy, as these hold their shape better during baking
• 450 g (1 lb) ground beef: The fat content here adds essential moisture and flavor to the filling
• 1 small onion, finely chopped: Finer dice means it practically melts into the beef mixture
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, so skip the jarred stuff
• 1 medium tomato, diced: This adds brightness and keeps the filling from feeling too dense
• 2 tbsp tomato paste: This concentrates the tomato flavor without making the mixture too wet
• 1 tsp dried Italian herbs: A blend of oregano, basil, and thyme works perfectly here
• ½ tsp paprika: Just enough to add subtle depth without overwhelming the other flavors
• 100 g (1 cup) shredded mozzarella cheese: Freshly shredded melts better than the pre-shredded stuff
• 30 g (¼ cup) grated Parmesan cheese: This adds that salty, nutty finish that pulls everything together
• 2 tbsp olive oil: Divided between the zucchini and the skillet
• Salt and black pepper, to taste: Season generously at each step for the best results
• 2 tbsp fresh parsley, chopped: Adds a pop of fresh color and brightness at the end

Instructions

Preheat your oven:

Set it to 200°C (400°F) and line a baking dish with parchment paper for easy cleanup later

Prep the zucchini boats:

Slice the zucchini lengthwise and use a spoon to carefully scoop out the flesh, leaving about 1 cm (½ inch) border

Chop and set aside the scooped flesh:

This trick adds more zucchini flavor to the filling and reduces food waste beautifully

Season the boats:

Place them cut side up in your baking dish, drizzle with 1 tbsp olive oil and lightly season with salt and pepper

Start the filling:

Heat the remaining olive oil in a large skillet over medium heat, then add onion and cook until softened about 3 minutes

Add the garlic:

Stir in the minced garlic and cook for just 1 minute more, until fragrant but not browned

Brown the beef:

Add ground beef, breaking it up with a spoon and cook until browned, about 5–7 minutes, then drain excess fat if needed

Build the flavor:

Stir in diced tomato, chopped zucchini flesh, tomato paste, Italian herbs, paprika, salt, and pepper

Simmer briefly:

Cook for 3–4 minutes until vegetables are tender and the mixture has thickened slightly

Fill the boats:

Spoon the beef mixture evenly into each zucchini boat, pressing gently to pack it in

Add the cheese:

Sprinkle mozzarella and Parmesan cheese generously over the top of each stuffed zucchini

Bake covered first:

Cover with foil and bake for 20 minutes, so the zucchini steams and becomes tender

Get that golden top:

Remove foil and bake an additional 8–10 minutes until the cheese is golden and bubbly

Finish and serve:

Garnish with fresh parsley if you like, and serve while still hot and cheesy

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My husband used to turn his nose up at zucchini until he tried these stuffed ones. Now he requests them at least twice a month and actually helps me scoop out the boats, which feels like a small victory in itself.

Making It Your Own

I've found that adding a pinch of red pepper flakes to the beef mixture gives it a nice subtle warmth without becoming spicy. Sometimes I'll throw in some diced bell peppers with the onion for extra sweetness and color.

What to Serve Alongside

A simple green salad with a bright vinaigrette cuts through the rich cheese perfectly. Cauliflower rice works wonderfully if you want to keep it low carb, or just some crusty bread to soak up any juices.

Meal Prep and Storage

These reheat surprisingly well for lunch the next day, though I recommend storing any extra cheese separately and sprinkling it fresh when reheating. The zucchini holds up better than you might expect.

• Wrap individual portions tightly for the easiest grab and go lunches
• Reheat at 175°C (350°F) until heated through, about 15 minutes
• The filling can be made a day ahead and kept refrigerated until ready to stuff

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There's something deeply satisfying about turning a simple vegetable into such a complete, comforting meal. These boats have earned their permanent spot in my regular dinner rotation.

Common Questions

→ How do you prepare the zucchini for filling?

Slice zucchini in half lengthwise and scoop out the flesh, leaving about a 1 cm border to form sturdy boats for the filling.

→ Can I substitute ground beef with other meats?

Yes, ground turkey or chicken can be used for a lighter variation of the filling.

→ What cheeses are best for topping these zucchini boats?

Mozzarella and Parmesan cheeses create a melty, flavorful topping that browns beautifully during baking.

→ How can I add extra flavor to the filling?

Including dried Italian herbs and paprika enhances the savory profile; for more heat, red pepper flakes can be added.

→ What side dishes complement this main course?

Simple green salads or cauliflower rice pair well, balancing the rich and savory flavors of the zucchini boats.