There’s something about a dinner that fills the house with warmth and the kind of smells that make you slow down even if you’re rushing. Ground beef zucchini boats are exactly that kind of meal—comforting, hearty, but somehow light enough to feel fresh. I remember the first time I made these, I was juggling a couple of things at once, and honestly, I might have overcooked the beef just a touch. But that didn’t matter. The mix of juicy tomatoes, melted mozzarella, and the slight snap of zucchini made it all come together in a way I didn’t expect. You don’t have to be perfect here; it’s the kind of recipe where little imperfections just add character.
Why You’ll Love It:
- The combination of ground beef and zucchini offers a satisfying, low-carb twist that’s both filling and fresh.
- It’s simple—and that’s kind of the point. You don’t need a long list of ingredients or complicated steps to get a delicious meal on the table.
- The cheesy topping browns beautifully in the oven, creating a golden crust that adds an irresistible texture contrast.
- It’s versatile enough for a quick weeknight dinner or a casual weekend meal, so you can make it work for your schedule.
If you’re worried about zucchini boats seeming too fancy or time-consuming, don’t be. This recipe comes together with minimal fuss and rewards you with big flavors, even if your kitchen is a bit chaotic.
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Ground Beef Zucchini Boats
- Total Time: 45 minutes
- Yield: 4 1x
Description
Delicious and hearty ground beef zucchini boats stuffed with a savory mixture of seasoned ground beef, onions, tomatoes, and cheese, perfect for a low-carb dinner.
Ingredients
4 medium zucchinis
1 pound ground beef
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 medium tomato, diced
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Wash the zucchinis and slice each in half lengthwise. Using a spoon, carefully scoop out the flesh from the center of each half, leaving about 1/4 inch thick shell. Set the scooped zucchini flesh aside.
Place the zucchini halves on a baking sheet lined with parchment paper, cut side up.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Chop the reserved zucchini flesh and add it to the skillet along with the diced tomato, dried Italian seasoning, salt, and black pepper. Stir to combine and cook for 3-4 minutes until the mixture is heated through and slightly softened.
Remove the skillet from heat and stir in half of the shredded mozzarella cheese.
Spoon the beef mixture evenly into each zucchini half, pressing down gently to fill them well.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the stuffed zucchinis.
Bake in the preheated oven for 15-20 minutes or until the zucchini is tender and the cheese is melted and golden.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: I usually don’t fuss too much with special equipment here—just a sharp knife, a skillet, and a baking sheet. I sometimes serve these boats alongside a crisp green salad or some roasted potatoes, depending on the mood. Sometimes I swap the mozzarella for cheddar or add a pinch of crushed red pepper flakes if I’m feeling adventurous, but I haven’t tested all of these variations thoroughly. If you want to make it vegetarian, you could try swapping the beef for mushrooms or lentils, though the texture and flavor will shift a bit.
FAQ
Can I prepare these ahead of time? Yes, you can prep the filling a day ahead and store it in the fridge, then stuff the zucchini just before baking.
What if I don’t have mozzarella? Any melty cheese will work, although mozzarella gives that classic stretch and mild flavor that really complements the beef.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat gently in the oven to keep the zucchini from getting soggy.
Ready to try something a little different tonight? These ground beef zucchini boats might just become your new go-to for easy, satisfying dinners. Give them a shot and see what you think!