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Ground Beef Zucchini Boats

Ground beef zucchini boats with savory Italian beef and tomato filling, baked until the zucchini is tender and the mozzarella turns golden and bubbly. This stuffed zucchini dinner is low carb and easy stuffed vegetables for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini medium; halved lengthwise
  • 0.25 fresh basil for garnish
beef filling
  • 1 lb ground beef
  • 1 onion small, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
cheese topping
  • 1.5 cup mozzarella cheese shredded
  • 0.25 cup parmesan grated

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and zucchini shells
  1. Preheat the oven to 400°F and line a sheet pan with foil.
  2. Halve 4 medium zucchini lengthwise, then scoop out the centers with a spoon leaving a 1/4-inch border; chop the scooped flesh and set it aside.
Cook the Italian beef-tomato filling
  1. Brown 1 pound ground beef with the diced onion in a skillet over medium-high heat, then drain off excess fat.
  2. Add the minced garlic, chopped zucchini flesh, drained diced tomatoes, Italian seasoning, smoked paprika, salt, and black pepper, then cook for 5 minutes until combined.
Assemble and bake
  1. Arrange the zucchini shells on the sheet pan and fill each generously with the beef mixture.
  2. Top with shredded mozzarella and sprinkle the parmesan over the top.
  3. Bake for 20–22 minutes at 400°F, until the zucchini is tender and the cheese is golden; garnish with fresh basil before serving.

Notes

For extra firm boats, keep the zucchini border at about 1/4 inch so it holds shape while baking. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because zucchini can turn watery after thawing. For a gluten-free or low-sodium tweak, use no-salt-added diced tomatoes and reduce added salt to taste.