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Ground Beef Zucchini Boats

Ground beef zucchini boats with Italian-seasoned filling are baked until the zucchini shells are tender and the mozzarella turns golden. Each boat is loaded with a hearty beef-tomato mixture and finished with fresh basil and a marinara drizzle.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini Halved lengthwise
beef mixture
  • 1 lb ground beef For browning and filling
  • 1 onion Diced
  • 3 garlic Minced
  • 1 can (14 oz) diced tomatoes Drained only if very watery; otherwise use as-is
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1.5 cups shredded mozzarella For topping
  • 0.25 cup parmesan Grated
  • 0.25 fresh basil For serving
  • 0.25 marinara For drizzling
  • 0.25 salt To taste
  • 0.25 black pepper To taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the zucchini
  1. Preheat the oven to 400F, then line a sheet pan for easy baking.
  2. Halve the zucchini lengthwise and scoop out the center of each half, leaving about a 1/4-inch shell.
  3. Chop the scooped zucchini flesh, then set it aside for the filling.
Cook the beef filling
  1. Brown the ground beef in a cast iron skillet, then drain the excess fat.
  2. Add the diced onion and zucchini flesh to the skillet and cook for 4 minutes, stirring as needed.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the diced tomatoes, tomato paste, Italian seasoning, and smoked paprika, then cook for 5 minutes.
  5. Season the mixture with salt and black pepper to taste.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture, then top with shredded mozzarella and grated parmesan.
  2. Bake for 20-25 minutes at 400F until the zucchini is tender and the cheese is golden.
  3. Finish with fresh basil and drizzle with marinara, then serve hot.

Notes

For best texture, don’t scoop the zucchini too thin—keep a 1/4-inch shell so the boats hold up during baking. Store leftovers in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because zucchini can turn watery after thawing. For a lower-fat option, use lean ground beef (90% or higher) or swap in ground turkey while keeping the same seasonings.