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Ground Beef Zucchini Boats

Ground beef zucchini boats are stuffed zucchini halves filled with a savory Italian beef and tomato mixture, then baked until the zucchini is tender. Mozzarella melts and turns golden and bubbly on top for an easy low carb dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini Halved lengthwise
  • 1 lb ground beef Lean if desired
  • 1 small onion Diced
  • 3 garlic cloves Minced
  • 14.5 oz diced tomatoes Drained
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • salt To taste
  • black pepper To taste
  • 1.5 cup mozzarella cheese Shredded
  • 0.25 cup parmesan Grated
  • fresh basil For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep zucchini
  1. Preheat the oven to 400°F and line a sheet pan with foil for easy cleanup.
  2. Halve the zucchini lengthwise, then scoop out the centers with a spoon, leaving a 1/4-inch border, and chop the scooped flesh to set aside.
Cook the Italian beef mixture
  1. Brown the ground beef with the diced onion in a skillet over medium-high heat, then drain the fat.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  3. Stir in the chopped zucchini flesh, drained diced tomatoes, Italian seasoning, smoked paprika, salt, and black pepper, then cook for 5 minutes to thicken slightly.
Assemble and bake
  1. Arrange the zucchini shells on the sheet pan and fill each generously with the beef mixture.
  2. Top with shredded mozzarella and sprinkle with parmesan so the cheese can melt evenly.
  3. Bake for 20–22 minutes at 400°F until the zucchini is tender and the cheese is golden and bubbly, then garnish with fresh basil.

Notes

For extra tender zucchini, make sure the filling is packed into the scooped centers and don’t skip the drain step for the beef and tomatoes. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended due to zucchini texture changes. For a dairy-light swap, use part-skim mozzarella and reduce parmesan to 2 tablespoons for a lower-fat version.