Go Back

Ground Beef Zucchini Boats

Ground beef zucchini boats with Italian-seasoned meat and melty mozzarella baked until the zucchini is tender. Scoop-and-fill halves make a neat, hearty main with a golden cheese top and marinara drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

zucchini boats filling
  • 4 large zucchini Halved lengthwise; scooped to leave a 1/4-inch shell.
  • 1 lb ground beef Brown in a skillet and drain fat.
  • 1 onion Dice before sautéing.
  • 3 garlic Minced.
  • 1 can (14 oz) diced tomatoes Add along with tomato paste.
  • 2 tbsp tomato paste Stir in with seasonings.
  • 1 tsp Italian seasoning Season the meat sauce.
  • 0.5 tsp smoked paprika Adds a subtle smoky flavor.
  • 1.5 cup shredded mozzarella Top the boats and bake until golden.
  • 0.25 cup parmesan Grated; sprinkle on top before baking.
  • fresh basil Finish with torn leaves.
  • marinara Drizzle to serve.
  • salt and pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 400F and place zucchini halves on a sheet pan. Scoop out the center of each half, leaving about a 1/4-inch shell for structure.
  2. Chop the scooped zucchini flesh and set it aside. Keep the pieces ready so they cook into the filling quickly.
  3. Brown the ground beef in a skillet and drain the fat. Keep cooking until the beef is no longer pink.
  4. Add the diced onion and zucchini flesh and cook for 4 minutes. Stir occasionally until the onion softens and the zucchini pieces start to turn tender.
  5. Add the minced garlic and cook for 1 minute. Stir continuously so the garlic doesn’t burn.
  6. Stir in the diced tomatoes, tomato paste, Italian seasoning, and smoked paprika and cook for 5 minutes. Season with salt and pepper to taste.
  7. Fill each zucchini shell with the beef mixture. Top each boat with mozzarella and then sprinkle with parmesan.
  8. Bake 20-25 minutes at 400F until the zucchini is tender and the cheese is golden. Turn the sheet pan halfway through for even browning if needed.
  9. Finish with fresh basil and a drizzle of marinara. Serve hot while the cheese is stretchy.

Notes

Pro tip: Salt the zucchini shells lightly before baking if you want extra browning on the cut edges—then pat off any excess moisture. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a 350F oven until warmed through. Freezing is not recommended for best texture. For a lower-carb swap, use no-sugar-added marinara and ensure the zucchini is fully tender before serving.