Zucchini Boats Ground Beef

I started making these zucchini boats on a whim one summer when my neighbor dropped off a bag of zucchini from her garden. I had ground beef thawing and no plan for dinner. The idea came together fast, and by the time they came out of the oven, the smell had my kids circling the kitchen like curious cats.

The first time I served these, my youngest asked if they were tacos. I laughed, but honestly, the flavors do have that cozy, familiar feel. We ate them straight from the baking dish with forks, and I remember thinking how satisfying it was to make something this good with so little fuss.

Ingredients

• Zucchini: Look for medium-sized ones that feel firm and heavy, they hold their shape better and dont turn mushy in the oven.
• Ground beef: I use 85% lean so theres enough flavor without needing to drain off too much fat.
• Onion and garlic: These build the base flavor, and I always cook them until the onion goes soft and sweet.
• Red bell pepper: Adds a little sweetness and color, plus it keeps the filling from feeling too dense.
• Canned diced tomatoes: Drain them well or the filling gets watery, I learned that the hard way.
• Tomato paste: Just a couple tablespoons thicken everything up and deepen the flavor.
• Dried oregano and basil: These give it that Italian-ish vibe without needing a full spice rack.
• Chili flakes: Optional, but I like a tiny kick, especially if Im serving adults.
• Mozzarella and Parmesan: The mozzarella melts beautifully, and the Parmesan adds a salty, nutty finish.
• Fresh parsley or basil: A handful at the end makes it look and taste brighter.

Instructions

Prep the zucchini:

Preheat your oven to 200°C (400°F). Slice each zucchini in half lengthwise and use a spoon to scoop out the center, leaving about a half-inch shell so they dont collapse when you bake them.

Season and arrange:

Lay the zucchini halves in a baking dish, drizzle with a tablespoon of olive oil, and sprinkle lightly with salt and pepper. This step helps them start cooking and keeps them from drying out.

Cook the aromatics:

Heat the remaining oil in a large skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until it softens and smells sweet.

Add vegetables:

Toss in the garlic, bell pepper, and the chopped zucchini flesh. Stir everything around for a couple minutes until the garlic is fragrant and the pepper starts to soften.

Brown the beef:

Add the ground beef, breaking it up with your spoon. Cook until its no longer pink, about 5 minutes, and drain any excess fat if it looks greasy.

Build the filling:

Stir in the drained tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. Let it simmer for 5 minutes so the flavors blend and the mixture thickens up nicely.

Fill the boats:

Spoon the beef mixture into each zucchini half, mounding it slightly. Sprinkle the mozzarella and Parmesan evenly over the tops.

Bake:

Slide the dish into the oven and bake uncovered for 20 to 25 minutes. The zucchini should be tender when you poke it with a fork, and the cheese should be golden and bubbling.

Garnish and serve:

Pull them out, let them cool for a minute, then scatter fresh parsley or basil over the top before serving.

Pin This

One night I made these for a friend who said she didnt like zucchini. She ate two whole boats and asked for the recipe. That was the moment I knew this dish had something special going on, it just works.

Swaps and Variations

You can swap the ground beef for turkey or chicken if you want something lighter. I sometimes add a handful of cooked rice or quinoa to the filling when I need to stretch it for more people. If you like heat, double the chili flakes or stir in a diced jalapeño with the bell pepper.

What to Serve With Them

These boats are filling on their own, but I usually put a simple green salad on the side with a lemony vinaigrette. If youre feeding someone who wants carbs, a piece of crusty bread or garlic toast works great for soaking up any extra sauce on the plate.

Storage and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. I reheat them in the oven at 180°C (350°F) for about 15 minutes so the cheese doesnt get rubbery. You can also freeze the filled, unbaked boats for up to a month, just thaw them overnight and bake as directed.

• Let the boats cool completely before storing so condensation doesnt make them soggy.
• If reheating in the microwave, cover them loosely so they steam a bit and stay moist.
• Freeze them on a tray first, then transfer to a bag so they dont stick together.

Pin This

These zucchini boats have become my go-to when I want something comforting but not heavy. They feel like a hug in a baking dish, and every time I make them, someone asks for seconds.

Recipe FAQs

→ How do I prepare the zucchini boats?

Slice zucchinis in half lengthwise and scoop out the centers, reserving the flesh to chop and add to the filling.

→ Can I use other meats besides ground beef?

Yes, ground turkey or chicken can be used for a lighter version.

→ How long should I bake the stuffed zucchini?

Bake uncovered for 20 to 25 minutes until the zucchini is tender and the cheese is melted and bubbly.

→ What herbs complement this dish best?

Dried oregano and basil are cooked in the filling, with fresh parsley or basil used as a garnish for brightness.

→ Can I add extra ingredients to the filling?

Adding cooked rice or quinoa boosts volume, and increasing chili flakes provides extra spice.