Zucchini Boats Ground Beef (Printable)

Tender zucchini halves packed with a savory beef mixture, topped with melted cheese in a low-carb dish.

# What's Needed:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced

→ Meat

05 - 1 lb ground beef

→ Pantry

06 - 2 tbsp olive oil
07 - 14 oz canned diced tomatoes, drained
08 - 2 tbsp tomato paste
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp chili flakes (optional)
12 - Salt and pepper, to taste

→ Dairy

13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Fresh Herbs (optional)

15 - 2 tbsp chopped fresh parsley or basil, for garnish

# How to Make It:

01 - Set oven temperature to 400°F.
02 - Cut zucchinis lengthwise and hollow out centers, keeping 1/2-inch thick shells; finely chop the scooped flesh.
03 - Place zucchini halves in a baking dish, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; soften onion for 2–3 minutes.
05 - Incorporate garlic and bell pepper, sauté for 2 minutes, then add chopped zucchini flesh and cook 2 more minutes.
06 - Add ground beef, break it up, and cook until browned, about 5 minutes; drain excess fat if necessary.
07 - Stir in diced tomatoes, tomato paste, oregano, basil, chili flakes if desired, salt, and pepper; simmer for 5 minutes until thickened.
08 - Spoon beef mixture into zucchini shells, mounding slightly, then evenly top with mozzarella and Parmesan cheeses.
09 - Bake uncovered for 20–25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Sprinkle with fresh parsley or basil before serving.

# Tips for Success:

01 -
  • It turns an ordinary vegetable into something hearty and filling without weighing you down.
  • The cheese gets golden and bubbly on top, which makes even picky eaters curious.
  • You can prep the boats ahead and just pop them in the oven when youre ready.
02 -
  • Dont skip draining the tomatoes, or the filling will turn soupy and slide right off the zucchini.
  • If your zucchini are huge, scoop out more of the center and bake them a few minutes longer so they dont stay crunchy.
  • Let the boats rest for a couple minutes after baking, the cheese sets just enough to make them easier to serve.
03 -
  • Use a grapefruit spoon or melon baller to scoop the zucchini centers cleanly without tearing the shells.
  • Taste the filling before you stuff the boats and adjust the salt, it makes all the difference.
  • If the cheese starts browning too fast, tent the dish loosely with foil for the last few minutes of baking.

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