Zucchini Boats Ground Beef (Printable Version)

Tender zucchini halves stuffed with a savory ground beef blend topped with melted cheese, perfect for easy dinners.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced

→ Meat

05 - 1.1 lbs ground beef

→ Dairy

06 - 1 cup shredded mozzarella cheese

→ Pantry

07 - 2 tbsp olive oil
08 - 2 tbsp tomato paste
09 - 1 tsp dried oregano
10 - ½ tsp dried basil
11 - ½ tsp paprika
12 - Salt and black pepper, to taste

→ Optional Garnish

13 - 2 tbsp fresh parsley, chopped

# Step-by-Step:

01 - Preheat oven to 400°F (200°C).
02 - Cut zucchini in half lengthwise. Scoop out the center flesh leaving a ½ inch shell, then chop the reserved flesh.
03 - Place zucchini halves cut-side up in a baking dish. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
04 - Heat remaining 1 tbsp olive oil in a skillet over medium heat. Sauté onion until soft, approximately 3 minutes. Add garlic and cook for 30 seconds.
05 - Add ground beef to skillet and brown, breaking it up, for 5 to 6 minutes. Drain excess fat if necessary.
06 - Stir in chopped zucchini flesh, diced tomato, tomato paste, oregano, basil, paprika, salt, and pepper. Cook mixture for 5 minutes until vegetables soften and sauce thickens.
07 - Spoon the beef mixture evenly into zucchini shells. Top with shredded mozzarella cheese.
08 - Cover baking dish with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 5 to 10 minutes until cheese is golden and bubbly.
10 - Optionally garnish with chopped parsley prior to serving.

# Expert Advice:

01 -
  • Low-carb comfort that tastes indulgent, not restrictive.
  • Comes together in under an hour, making weeknight cooking feel manageable.
  • Feels restaurant-quality but requires just one skillet and one baking dish.
02 -
  • Don't oversalt the zucchini boats themselves before filling them; the beef mixture is already seasoned and salt can accumulate.
  • If your zucchini are especially large or watery, scoop them a bit more aggressively so they don't end up soggy.
03 -
  • Use a small ice cream scoop to divide the filling evenly among the boats; it's faster and cleaner than a spoon.
  • If your zucchini are very large, they'll need a few extra minutes in the oven, so check them a minute or two before you think they're done.

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