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Ground Beef Zucchini Boats

Ground Beef Zucchini Boats with a hearty Italian-seasoned filling, baked until the zucchini is tender and the mozzarella turns golden. The scooped 1/4-inch shells hold a savory beef-tomato mixture and finish with melted cheese and fresh basil.
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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
  • 4 large zucchini
ground beef
  • 1 lb ground beef
onion
  • 1 onion diced
garlic
  • 3 cloves garlic minced
diced tomatoes
  • 1 can (14 oz) diced tomatoes
tomato paste
  • 2 tbsp tomato paste
italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 0.5 tsp smoked paprika
cheese
  • 1.5 cup shredded mozzarella
  • 0.25 cup parmesan grated (about 1/4 cup)
toppings and seasoning
  • Fresh basil and marinara for serving
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the zucchini
  1. Preheat the oven to 400°F, then halve the zucchini lengthwise and arrange them on a sheet pan. Scoop out the center of each zucchini half, leaving a 1/4-inch shell.
Cook the beef filling
  1. Brown the ground beef in a skillet and drain any excess fat. Add the diced onion and cook for 4 minutes.
  2. Stir in the chopped zucchini flesh and cook for 4 minutes, then add the minced garlic and cook for 1 minute.
  3. Stir in the diced tomatoes, tomato paste, Italian seasoning, and smoked paprika, then cook for 5 minutes. Season with salt and pepper to taste.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture, then top with mozzarella and parmesan.
  2. Bake at 400°F for 20-25 minutes, until the zucchini is tender and the cheese is golden.
Finish
  1. Finish the boats with fresh basil and drizzle with marinara.

Notes

For less watery zucchini, bake on the center rack and don’t over-scoop—keep that 1/4-inch shell thickness so the boats hold their shape. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the oven until warmed through. Freezing is not recommended because zucchini texture softens after thawing. For a lighter option, use ground turkey in the same filling steps.