Why You’ll Love This Recipe
Easy Ground Beef Zucchini Boats are a low-carb, family-friendly dinner that’s packed with flavor and simple to prepare. Hollowed-out zucchini halves are filled with a savory ground beef mixture, topped with cheese, and baked until tender. This dish is perfect for busy weeknights, meal prep, or when you want a healthier alternative to traditional casseroles.
ingredients
Zucchini (medium-sized)
Ground beef (lean)
Onion (finely chopped)
Garlic (minced)
Tomato sauce or crushed tomatoes
Italian seasoning
Salt and pepper
Shredded mozzarella or cheddar cheese
Olive oil
Fresh parsley or basil for garnish (optional)
directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Slice the zucchinis in half lengthwise and scoop out the centers using a spoon, leaving a shell about ¼-inch thick.
Place the zucchini boats in the prepared baking dish, cut side up. Drizzle with olive oil and season lightly with salt and pepper.
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Add chopped onion and garlic to the skillet and sauté until translucent.
Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes.
Spoon the beef mixture evenly into each zucchini boat.
Top with shredded cheese.
Cover with foil and bake for 25 minutes. Then remove the foil and bake an additional 5-10 minutes, until cheese is melted and bubbly.
Garnish with chopped parsley or basil before serving, if desired.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Variations
Use ground turkey or chicken as a lighter alternative to beef.
Add cooked rice or quinoa to the filling for extra heartiness.
Mix in chopped bell peppers or mushrooms for added vegetables.
Sprinkle with parmesan for an extra cheesy crust.
Use taco seasoning and top with salsa for a Mexican twist.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through.
You can also freeze cooked zucchini boats for up to 2 months. Thaw and reheat before serving.
FAQs
Can I make this recipe vegetarian?
Yes, substitute the ground beef with a plant-based meat or cooked lentils.
Can I prepare these in advance?
Absolutely, assemble the boats and refrigerate before baking. Bake when ready to serve.
How do I keep the zucchini from getting soggy?
Avoid overbaking and consider pre-baking the zucchini for 5-10 minutes before stuffing.
Is this keto-friendly?
Yes, as long as you use a low-sugar tomato sauce and avoid adding rice or grains.
What kind of cheese works best?
Mozzarella, cheddar, or a blend of Italian cheeses work great.
Conclusion
Easy Ground Beef Zucchini Boats are a delicious, customizable, and nutritious dish that’s ideal for busy nights or healthy meal plans. With endless variations and a simple prep process, they’re sure to become a favorite in your dinner rotation.
Print
Easy Ground Beef Zucchini Boats
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Bake, Stuffed
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Flavorful zucchini halves stuffed with a savory ground beef and tomato filling, topped with cheese and baked to bubbly perfection.
Ingredients
- 6 small–medium zucchini
- 1 tbsp olive oil
- 1 cup finely diced onion
- 1 lb lean ground beef
- 2 Tbsp tomato paste
- 1 (15 oz) can tomato sauce
- 2 Tbsp chopped fresh basil (optional)
- 1 tsp dried Italian herbs (or oregano)
- ½ tsp garlic powder (or 2 cloves minced)
- ½ tsp salt (or to taste)
- Freshly ground pepper (to taste)
- 1½ cups shredded cheese (mozzarella, cheddar or Gouda)
Instructions
- Preheat oven to 360 °F (180 °C).
- Wash zucchini, slice in half lengthwise, and scoop out the flesh; reserve pulp.
- Heat olive oil in a skillet over medium-high heat; sauté onion until softened.
- Add ground beef and cook until browned.
- Stir in tomato paste, basil, Italian herbs, garlic powder, salt, and pepper.
- Add tomato sauce and reserved zucchini pulp (chopped), cover and simmer on low for 10 minutes.
- Remove lid and simmer 5 more minutes to thicken.
- Arrange zucchini shells on a baking sheet; fill each with the beef mixture.
- Sprinkle shredded cheese over boats, and bake for 20–25 minutes until cheese is bubbly and zucchini is tender.
Notes
- Brown the meat well—browning adds flavor; drain if using fattier beef.
- If filling seems dry, add a few tablespoons of water or broth; if too wet, simmer longer uncovered.
- Use any ground meat (pork, turkey) in place of beef.
- To lighten, skip or reduce cheese and sprinkle with Parmesan instead.
- For large garden zucchinis, pre-bake or slice into thick rounds before filling.
- Store leftovers chilled in an airtight container up to 3 days or freeze for 3 months; reheat at 360 °F until hot.