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Ground Beef Zucchini Boats

Ground beef zucchini boats with oven-baked tender zucchini shells and a rich Italian-seasoned beef filling, topped with melted mozzarella and parmesan. This method delivers a sturdy, scoopable boat shape plus a golden-cheese finish.
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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 zucchini large, halved lengthwise
  • salt and pepper to taste
beef filling
  • 1 lb ground beef
  • 1 onion diced
  • 3 clove garlic minced
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
topping
  • 1.5 cup shredded mozzarella
  • 0.25 cup parmesan grated
  • fresh basil
  • marinara for serving

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Preheat and shape the zucchini
  1. Preheat oven to 400F. Halve the zucchini lengthwise and scoop out the center of each half leaving about a 1/4-inch shell.
  2. Chop the scooped zucchini flesh and set it aside. Keep the shells intact for filling.
Cook the beef filling
  1. Brown the ground beef in a skillet and drain excess fat. Add the diced onion and sauté for 4 minutes.
  2. Stir in the chopped zucchini flesh and cook for 4 minutes. Add the minced garlic and cook for 1 minute.
  3. Stir in diced tomatoes, tomato paste, Italian seasoning, and smoked paprika. Cook for 5 minutes and season with salt and pepper to taste.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture. Top each one with mozzarella and parmesan.
  2. Bake at 400F for 20-25 minutes until zucchini is tender and cheese is golden. Transfer to a serving platter right away.
Finish
  1. Finish with fresh basil and a drizzle of marinara. Serve warm.

Notes

Pro tip: leave the zucchini shells at about a 1/4-inch thickness so they bake up tender but still hold the filling. Store leftovers in an airtight container in the refrigerator up to 3 days and reheat in a 350F oven until warmed through. Freezing is not recommended because zucchini can turn watery after thawing. For a lighter option, swap half the ground beef for lean ground turkey while keeping the same seasonings.