Zucchini Boats with Ground Beef

The first time I made zucchini boats, I was honestly skeptical. How could hollowed out squash possibly satisfy a dinner craving? But when that cheese bubbled up golden and I took that first bite, something clicked. Now it is one of those meals I find myself craving on random Tuesdays.

I served these to my brother who swears he hates zucchini, and he went back for seconds. Watching someone convert from squash skeptic to believer while scraping melted cheese off their plate, that is the kind of kitchen win that keeps me cooking.

Ingredients

• 4 medium zucchini: Look for ones that feel heavy for their size with smooth, unblemished skin
• 1 small onion, finely chopped: The sweetness balances the beef and adds depth to every bite
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, do not even think about using the jarred stuff
• 400 g (14 oz) ground beef: I like 85% lean for the right balance of flavor without too much grease
• 2 tbsp olive oil: One tablespoon for coating the zucchini, another for sautéing the aromatics
• 1 can (400 g / 14 oz) diced tomatoes, drained: Drain well so the filling does not become watery
• 2 tbsp tomato paste: This little tube concentrates all the tomato flavor beautifully
• 1 tsp dried oregano and 1 tsp dried basil: Dried herbs work perfectly here since they will bake in the oven
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously, zucchini needs that punch
• 120 g (1 cup) shredded mozzarella cheese: Freshly shredded melts so much better than the pre-shredded stuff
• 30 g (1/4 cup) grated Parmesan cheese: Adds that salty, nutty finish on top
• Fresh parsley or basil: Totally optional but makes everything look and taste fresher

Instructions

Preheat and prep the zucchini:

Get your oven going at 200°C (400°F) while you halve the zucchini lengthwise and scoop out the flesh, leaving about a 1 cm shell. Chop that scooped flesh, it is going right into the filling.

Season the boats:

Place those hollowed zucchini halves cut side up in your baking dish, drizzle with 1 tablespoon olive oil, and give them a light seasoning of salt and pepper.

Build the flavor base:

Heat the remaining olive oil in a large skillet over medium heat, cook the onion about 3 minutes until soft, then add garlic for just 1 minute more.

Brown the beef:

Add ground beef and cook, breaking it up constantly until browned. Drain the excess fat if there is a lot pooling.

Create the filling:

Stir in that chopped zucchini flesh, drained tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer 5 to 7 minutes until everything thickens up nicely.

Stuff and cheese:

Spoon the beef mixture evenly into all those waiting zucchini boats, then pile on the mozzarella and Parmesan like you mean it.

Bake covered first:

Cover the baking dish with foil and bake for 20 minutes so everything steams together and the zucchini starts to get tender.

Get the cheese golden:

Remove that foil and bake another 8 to 10 minutes until the cheese is bubbling and starting to turn golden in spots.

Finish and serve:

Scatter fresh parsley or basil over the top if you remembered to grab some, then serve them while they are still hot and bubbly.

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These have become my go to when I want something that feels special but does not require me to be standing over the stove for hours. There is something so satisfying about turning ordinary zucchini into this impressive, bubbling, cheesy masterpiece.

Making Ahead

I have found you can stuff the zucchini boats up to a day ahead and keep them covered in the fridge. Just wait to add the cheese until right before baking, or it will get a weird texture in the refrigerator.

Choosing Your Zucchini

Straight, evenly sized zucchini work best because they will sit flat in the baking dish. If you end up with curved ones, you can always trim a tiny slice off the bottom to make them stable.

Serving Suggestions

A simple green salad with vinaigrette cuts through all that rich cheese and beef beautifully. Or serve with cauliflower rice if you want to keep it low carb.

• Crusty bread on the side is never a bad idea, diet or not
• A glass of red wine pairs surprisingly well with the tomato and beef flavors
• Extra Parmesan at the table is always appreciated

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Hope these become a regular in your dinner rotation like they have in mine.

Recipe FAQs

→ How do I prevent the zucchini from becoming too soft?

Leave about 1 cm of flesh when scooping out the centers to maintain structure. The initial baking covered with foil helps cook the vegetable through without making it mushy, while the final uncovered broil creates texture.

→ Can I make these ahead of time?

Yes, assemble the stuffed zucchini up to a day in advance and refrigerate. Add an extra 5-10 minutes to the baking time if cooking from cold. The flavors often improve after sitting overnight.

→ What other proteins work well in this filling?

Ground turkey, chicken, or sausage all substitute beautifully. Italian sausage adds extra flavor, while turkey or chicken keeps the dish lighter. Adjust cooking time to ensure the meat is fully browned.

→ How should I store leftovers?

Keep cooled zucchini boats in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven until warmed through, about 15 minutes. The zucchini will soften slightly but remain delicious.

→ Can I freeze stuffed zucchini boats?

Freeze unbaked boats tightly wrapped for up to three months. Thaw overnight in the refrigerator before baking. Alternatively, bake completely, cool, and freeze individual portions for easy reheating.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette cuts through the richness. Cauliflower rice, roasted broccoli, or sautéed spinach complement the low-carb theme. For non-low-carb eaters, crusty bread soaks up the flavorful juices.