Zucchini Boats with Ground Beef (Printable Version)

Tender zucchini filled with seasoned ground beef and topped with melted cheese offers a flavorful low-carb main dish.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced

→ Meat

05 - 1 lb ground beef

→ Pantry

06 - 2 tbsp olive oil
07 - 14 oz canned diced tomatoes, drained
08 - 2 tbsp tomato paste
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp chili flakes (optional)
12 - Salt and pepper, to taste

→ Dairy

13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Fresh Herbs

15 - 2 tbsp chopped fresh parsley or basil, for garnish

# Step-by-Step:

01 - Set the oven to 400°F (200°C) to preheat.
02 - Slice zucchinis lengthwise and scoop out centers with a spoon, leaving about 1/2 inch thickness; finely chop reserved flesh.
03 - Place zucchini halves in a baking dish, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook onion until softened, about 2–3 minutes. Add garlic and red bell pepper; sauté for 2 minutes. Stir in chopped zucchini flesh and cook 2 more minutes.
05 - Add ground beef to skillet, breaking it up with a spoon, and cook until browned, approximately 5 minutes. Drain excess fat if necessary.
06 - Stir in diced tomatoes, tomato paste, oregano, basil, chili flakes if using, salt, and pepper. Simmer mixture for 5 minutes until thickened.
07 - Spoon the beef mixture into zucchini halves, mounding slightly. Sprinkle evenly with mozzarella and Parmesan cheeses.
08 - Bake uncovered for 20 to 25 minutes until zucchini is tender and cheese is melted and golden.
09 - Remove from oven and garnish with chopped fresh parsley or basil before serving.

# Expert Advice:

01 -
  • Everything cooks in one dish, so cleanup barely registers after dinner.
  • The melted cheese forms crispy edges that stick to the zucchini like a savory crust.
  • It satisfies that craving for comfort food without the bloated feeling afterward.
02 -
  • Drain the canned tomatoes completely or the filling will turn watery and leak out of the boats during baking.
  • Leave a sturdy shell when scooping the zucchini, thin walls collapse in the oven and the whole boat falls apart.
  • Let the beef mixture simmer long enough to thicken, a runny filling slides off the zucchini and pools in the dish.
03 -
  • Pat the insides of the zucchini shells dry with a paper towel before filling them, excess moisture makes the filling slide around.
  • Mix a handful of chopped zucchini flesh into the beef instead of discarding it, it adds volume without changing the flavor.
  • Broil the boats for the last 2 minutes to crisp the cheese, but watch closely so it does not burn.

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