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Ground Beef Zucchini Boats

Ground beef zucchini boats with a hearty Italian-seasoned meat filling, baked until tender. Halved zucchini are scooped into 1/4-inch shells, filled, and topped with golden 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini Halved lengthwise; scoop out centers and leave ~1/4-inch shell.
Beef filling
  • 1 lb ground beef Brown until cooked through; drain fat.
  • 1 onion Dice for sautéing.
  • 3 garlic Minced.
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes.
  • 2 tbsp tomato paste Stir in with tomatoes and seasonings.
  • 1 tsp Italian seasoning Add to tomato mixture.
  • 0.5 tsp smoked paprika Add with Italian seasoning for smoky flavor.
  • 1.5 cup shredded mozzarella Top each boat; bake until golden.
  • 0.25 cup parmesan Grated; sprinkle over mozzarella.
  • 1 fresh basil For finishing and serving.
  • 1 marinara Drizzle to serve.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep zucchini
  1. Preheat the oven to 400F. Halve the zucchini lengthwise and scoop out the center of each half, leaving a 1/4-inch shell.
  2. Chop the scooped zucchini flesh. Set it aside to use in the filling.
Cook the beef filling
  1. Brown the ground beef in a skillet, then drain excess fat. Add the diced onion and cook for 2-4 minutes until softened.
  2. Add the chopped zucchini flesh and cook for 4 minutes. Stir in the 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 mozzarella and parmesan.
  2. Bake on a sheet pan for 20-25 minutes until the zucchini is tender and the cheese is golden. Let it rest briefly, then finish with fresh basil and drizzle with marinara to serve.

Notes

For easier scooping, bake the zucchini halves at 400F for 5 minutes before carving, then proceed with the recipe. Store leftovers in an airtight container in the fridge for 3-4 days; reheat in a 350F oven or microwave until hot. Freezing isn’t recommended because zucchini can turn watery after thawing. Dietary swap: use ground turkey or a plant-based ground meat in the same seasoning and cook times.