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Ground Beef Zucchini Boats

Ground beef zucchini boats filled with Italian-seasoned meat and baked until the zucchini is tender and the cheese turns golden. Halved zucchini are scooped, browned with onions and garlic, then baked on a sheet pan with melted mozzarella and parmesan.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini halved lengthwise
  • 1 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1.5 cup shredded mozzarella
  • 0.25 cup parmesan grated
  • fresh basil for serving
  • marinara for serving
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep zucchini
  1. Preheat the oven to 400F. Halve the zucchini lengthwise, then scoop out the center of each half leaving a 1/4-inch shell.
  2. Chop the scooped zucchini flesh. Set it aside for the filling.
Make the beef filling
  1. Brown the ground beef in a skillet, then drain the fat. Add the diced onion and cook until starting to soften, about 4 minutes.
  2. Add the chopped zucchini flesh and cook for 4 minutes more. Stir in the minced garlic and cook for 1 minute.
  3. Stir in the diced tomatoes, tomato paste, Italian seasoning, and smoked paprika. Cook for 5 minutes, then season with salt and pepper to taste.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture. Top with the shredded mozzarella and the grated parmesan.
  2. Bake at 400F for 20-25 minutes, until the zucchini is tender and the cheese is golden. Remove from the oven when the tops are browned and bubbling at the edges.
  3. Finish by topping with fresh basil and a drizzle of marinara. Serve hot.

Notes

For neat, even boats, keep the zucchini shell thickness at about 1/4 inch so it bakes tender without collapsing. Refrigerate leftovers up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the zucchini can become watery. For a lighter option, use 93% lean or swap in ground turkey for similar texture with less fat.