Zucchini Boats Ground Beef (Printable)

Tender zucchini boats filled with a savory beef mixture and topped with melted cheese for a wholesome meal.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis
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

# Steps:

01 - Preheat the oven to 400°F.
02 - Slice zucchinis lengthwise and scoop out centers, leaving about 1/2 inch shells. Chop reserved zucchini flesh.
03 - Arrange zucchini halves in a baking dish, drizzle with 1 tbsp olive oil, and season lightly with salt and pepper.
04 - Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Cook onion 2–3 minutes until softened.
05 - Add garlic and bell pepper, sauté for 2 minutes, then stir in chopped zucchini flesh and cook for 2 more minutes.
06 - Add ground beef, breaking it up with a spoon. Cook about 5 minutes until browned, draining excess fat if necessary.
07 - Stir in diced tomatoes, tomato paste, oregano, basil, chili flakes if using, salt, and pepper. Simmer for 5 minutes until thickened.
08 - Spoon beef mixture into zucchini shells, mounding slightly. Top evenly with mozzarella and Parmesan cheeses.
09 - Bake uncovered for 20–25 minutes until zucchini is tender and cheese is bubbly and golden.
10 - Sprinkle with chopped fresh parsley or basil before serving.

# Expert Tips:

01 -
  • It feels indulgent but keeps things light, no heavy carbs weighing you down after dinner.
  • The zucchini gets tender and sweet in the oven, soaking up all the savory beef and tomato flavors.
  • Everything cooks in one dish after the initial sauté, which means less cleanup and more time to relax.
02 -
  • Drain the canned tomatoes thoroughly or your filling will be soupy and slide right out of the zucchini shells.
  • Leave at least half an inch of zucchini flesh when scooping or they will collapse in the oven and lose their boat shape.
  • Let the boats rest a few minutes after baking so the filling sets slightly and does not spill everywhere when you serve them.
03 -
  • Use a grapefruit spoon or melon baller to scoop the zucchini centers cleanly without tearing the sides.
  • Pat the zucchini halves dry with a paper towel before filling to prevent excess moisture from watering down the sauce.
  • Broil the boats for the last two minutes of baking if you want an extra golden, crispy cheese topping that crackles when you cut into it.

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