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Ground Beef Zucchini Boats

Ground beef zucchini boats are easy stuffed zucchini baked until the zucchini is tender and the mozzarella turns golden and bubbly. These Italian zucchini boats feature Italian-seasoned ground beef, tomato sauce, and a melty cheese topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini boats
  • 4 medium zucchini Use zucchini that are about the same size so they cook evenly.
  • 1 lb ground beef 90% lean works well for browning and reducing grease.
  • 1 small onion Dice finely for a consistent filling texture.
  • 3 cloves garlic Minced.
  • 1 can (14.5 oz) diced tomatoes, drained Drain well so the filling isn’t watery.
  • 2 tbsp tomato paste Stir in thoroughly to deepen flavor.
  • 1 tsp Italian seasoning Use a prepared blend.
  • 1 salt and pepper Season to taste for the beef mixture.
  • 1 cup mozzarella cheese, shredded Shred for best melting.
  • 0.25 cup parmesan, grated Grated for even browning.
  • 1 fresh basil For garnish after baking.

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and bake-ready zucchini
  1. Preheat the oven to 400°F so it’s hot and ready for baking the filled zucchini boats.
  2. Halve the zucchini lengthwise and scoop out flesh, leaving a 1/4-inch shell; chop the removed flesh and set it aside.
Cook the Italian beef filling
  1. Brown the ground beef with the diced onion in a skillet, then drain the excess fat.
  2. Add the minced garlic and chopped zucchini flesh, and cook for 3 minutes.
  3. Stir in the drained diced tomatoes, tomato paste, Italian seasoning, salt, and pepper, then simmer for 5 minutes.
Fill, top, and bake
  1. Fill each zucchini shell with the beef mixture and place them on a lined sheet pan.
  2. Top with mozzarella and parmesan, then bake 20–25 minutes at 400°F until the zucchini is tender and the cheese is golden; garnish with fresh basil.

Notes

Pro tip: keep a consistent 1/4-inch zucchini wall so the boats bake evenly without collapsing. Store leftovers in the fridge up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini can release water after thawing. For a lower-fat option, choose 93–96% lean ground beef and use part-skim mozzarella.