Stuffed Zucchini Boats With Ground Beef (Printable Version)

Tender zucchini boats loaded with seasoned beef, tomatoes, herbs, and melted cheese for a satisfying low-carb dinner.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
05 - 2 tablespoons fresh parsley, chopped (plus more for garnish)

→ Meats

06 - 1 pound ground beef

→ Dairy

07 - 3 ounces shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese

→ Pantry Staples

09 - 2 tablespoons olive oil
10 - 2 tablespoons tomato paste
11 - 1/2 cup breadcrumbs
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - Salt and pepper to taste

# Method:

01 - Preheat your oven to 375°F.
02 - Slice the zucchinis in half lengthwise. Scoop out the pulp with a spoon, leaving a 1/2 inch shell. Chop the pulp and set aside.
03 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until soft. Add the garlic and cook for another 30 seconds.
04 - Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned, about 5–6 minutes. Drain excess fat if needed.
05 - Stir in the chopped zucchini pulp, diced tomato, tomato paste, oregano, basil, salt, and pepper. Cook for 4–5 minutes until everything is well combined and most of the liquid is absorbed.
06 - Remove pan from heat. Stir in the breadcrumbs, Parmesan, and fresh parsley.
07 - Arrange the zucchini halves in a baking dish. Fill each with the beef mixture, pressing down lightly to pack.
08 - Sprinkle mozzarella cheese evenly over the tops.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly. Garnish with extra parsley and serve hot.

# Chef's Tips:

01 -
  • The zucchini stays surprisingly tender while the filling gets incredibly flavorful from all that simmering time
  • Everything cooks in one pan before baking, meaning minimal cleanup maximum flavor
  • The cheese topping creates this golden bubbly crust that makes everyone reach for seconds
02 -
  • Don't skip scooping out that extra zucchini pulp. It might feel wasteful but it actually adds moisture and vegetable bulk to the filling that makes these boats so satisfying.
  • Precooking the filling mixture before baking is crucial. Raw beef would release too much liquid and make the zucchini boats soggy instead of perfectly tender.
  • The covered baking step does more than just cook the zucchini. It creates a little steam environment that keeps the filling moist while everything comes together.
03 -
  • Use a small ice cream scoop or cookie scoop to fill the boats evenly. It's faster and makes each portion look uniform and professional.
  • Place your baking dish on a rimmed baking sheet in the oven. Those juices sometimes bubble over and catching them saves you from a smoking oven and messy cleanup.

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