Zucchini Boats Ground Beef

My neighbor handed me a bag of zucchini from her garden one August afternoon, and I knew I had to do something different with them. I'd been craving something hearty but didn't want the heaviness of pasta. That's when I hollowed out those green boats and stuffed them with browned beef and bubbling cheese, and suddenly summer produce felt like comfort food.

I made these for my sister when she was trying to eat cleaner, and she didn't believe me when I said they were low-carb. She went back for seconds, scraping every bit of cheese from the dish. We sat on the porch with our plates, and she admitted she'd been dreading another boring salad dinner.

Ingredients

• Zucchini: Look for medium-sized ones that are firm and not too thick, they hold their shape better and don't get mushy.
• Ground beef: I use 85/15 for flavor, but drain the fat after browning so the filling isn't greasy.
• Onion and garlic: These build the base, cook them until the onion turns translucent and your kitchen smells sweet.
• Red bell pepper: Adds a little sweetness and color, dice it small so it blends into every bite.
• Canned diced tomatoes: Drain them well or the filling gets watery, I learned that the first time.
• Tomato paste: Just two tablespoons thicken everything and deepen the tomato flavor.
• Dried oregano and basil: Classic Italian herbs that make the filling taste like it simmered all day.
• Chili flakes: Optional, but a pinch wakes everything up without making it spicy.
• Mozzarella and Parmesan: Mozzarella melts into golden pools, Parmesan adds a salty, nutty finish.
• Fresh parsley or basil: A handful of green at the end makes it look like you tried, even if it was easy.

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 don't collapse.

Season and arrange:

Chop the scooped zucchini flesh and set it aside. Place the hollowed halves in a baking dish, drizzle with a tablespoon of olive oil, and sprinkle lightly with salt and pepper.

Sauté the aromatics:

Heat the remaining olive 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 garlic and pepper:

Toss in the minced garlic and diced bell pepper, sauté for 2 minutes. Stir in the chopped zucchini flesh and cook another 2 minutes until everything starts to soften.

Brown the beef:

Add the ground beef, breaking it apart with your spoon. Cook until it's browned all over, about 5 minutes, then drain any excess fat.

Build the filling:

Stir in the drained tomatoes, tomato paste, oregano, basil, chili flakes if using, and a good pinch of salt and pepper. Let it simmer for 5 minutes until the mixture thickens and clings to the spoon.

Stuff the boats:

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

Bake until bubbly:

Slide the dish into the oven and bake uncovered for 20 to 25 minutes. The zucchini should be fork-tender and the cheese golden and bubbling at the edges.

Garnish and serve:

Pull them out, scatter fresh parsley or basil over the top, and serve them hot. The smell alone will bring everyone to the table.

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The first time I brought these to a potluck, someone asked if they were stuffed peppers. When I said zucchini, she looked shocked and went back for another. I realized then that people don't expect vegetables to taste this satisfying, like a real meal instead of a side thought.

Swaps and Variations

If you want something lighter, swap the beef for ground turkey or chicken, just add a little extra olive oil since they're leaner. I've also stirred in cooked rice or quinoa when I needed the filling to stretch further for a crowd. For more heat, double the chili flakes or add a diced jalapeño with the bell pepper.

Serving Suggestions

These are filling on their own, but I like them with a crisp green salad dressed in lemon and olive oil. If you're feeding someone who needs carbs, crusty bread on the side is perfect for soaking up any extra tomato juices in the dish. A glass of red wine doesn't hurt either.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in the oven at 180°C (350°F) for about 15 minutes so the cheese gets melty again, microwaving works but the zucchini can get a little soggy. You can also freeze the stuffed boats before baking, then bake from frozen, adding 10 extra minutes.

• Cool completely before covering to avoid condensation.
• Freeze individually on a tray, then transfer to a freezer bag.
• Label with the date so you remember they're in there.

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Every time I pull these out of the oven, I'm reminded that good food doesn't have to be complicated. It just needs a little care, some heat, and the willingness to let simple ingredients shine.

Recipe FAQs

→ Can I substitute ground beef with other meats?

Yes, ground turkey or chicken can be used as lighter alternatives while maintaining similar flavors.

→ How do I prevent zucchini boats from becoming too watery?

Scooping out the centers and lightly salting the zucchini before baking helps reduce excess moisture.

→ What cheeses work best for topping?

Shredded mozzarella and grated Parmesan blend well, providing a creamy and golden topping.

→ Can I add extra vegetables to the filling?

Yes, diced red bell pepper and onions are great additions that enhance flavor and texture.

→ How can I make this dish spicier?

Increasing chili flakes or adding a pinch of cayenne pepper will boost the heat without overpowering the dish.