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Ground Beef Zucchini Boats

Ground beef zucchini boats baked until the zucchini is tender and the mozzarella turns golden. Italian-seasoned beef filling with marinara and basil makes a hearty, low-carb main dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large zucchini
Meat and aromatics
  • 1 lb ground beef
  • 1 onion
  • 3 garlic cloves
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
Cheese
  • 1.5 cup shredded mozzarella
  • 0.25 cup parmesan grated
  • 0.125 fresh basil for serving
  • marinara for serving
Seasoning
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and form zucchini boats
  1. Preheat the oven to 400F. Halve 4 large zucchini lengthwise, then scoop out the center of each half leaving about a 1/4-inch shell.
  2. Chop the scooped zucchini flesh and set it aside for the filling.
Cook the ground beef filling
  1. Brown the ground beef in a skillet, then drain off excess fat. Add the diced onion and cook for 4 minutes, then add the chopped zucchini flesh and cook for 4 minutes more.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t burn.
  3. Stir in diced tomatoes, tomato paste, Italian seasoning, and smoked paprika. Cook for 5 minutes, then season with salt and pepper to taste.
Assemble and bake
  1. Place the zucchini shells on a sheet pan and fill each with the beef mixture. Top with shredded mozzarella and grated parmesan.
  2. Bake for 20-25 minutes at 400F, until the zucchini is tender and the cheese is golden.
  3. Finish with fresh basil and a drizzle of marinara before serving.

Notes

For the best “boats” structure, keep a consistent 1/4-inch zucchini shell so it stays firm after baking. Store leftovers in the refrigerator up to 3 days; reheat in a 375F oven until warmed through. Freezing isn’t recommended because zucchini can turn watery after thawing. For a lower-fat option, use 93% lean or substitute ground turkey in the same quantities and seasonings.