Stuffed Zucchini Boats with Ground Beef: Easy Dinner

Stuffed zucchini boats with ground beef are an easy way to turn fresh zucchini into a satisfying weeknight dinner. The zucchini halves are hollowed out, filled with seasoned beef and tomato, topped with cheese, and baked until tender.

This recipe keeps the filling simple and family-friendly while still giving you plenty of room to customize the seasoning, cheese, and vegetables. If you enjoy easy ground beef dinners, try our stuffed peppers with ground beef or high protein ground beef bowls next.

Why You’ll Love These Stuffed Zucchini Boats

• Simple weeknight ingredients
• Protein-rich ground beef filling
• Easy way to use extra zucchini
• Can be assembled ahead
• Flexible with cheese and seasonings

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup crushed tomatoes or tomato sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil for serving, optional

How to Make Stuffed Zucchini Boats with Ground Beef

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
2. Slice each zucchini in half lengthwise. Scoop out the center with a spoon, leaving a sturdy border around the edges.

3. Arrange the zucchini halves cut-side up in the baking dish and lightly brush with olive oil.
4. Heat a large skillet over medium heat. Add the ground beef and onion and cook until the beef is browned and the onion is softened.
5. Add garlic and cook for about 30 seconds.

6. Stir in crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer for 3 to 5 minutes.

7. Spoon the beef mixture evenly into the zucchini shells.

8. Top with mozzarella and Parmesan.

9. Bake for 20 to 25 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.

10. Rest for a few minutes before serving.

Should You Pre-Bake the Zucchini?

For medium zucchini, pre-baking is usually unnecessary. Baking the filled boats for 20 to 25 minutes gives the zucchini enough time to soften while still holding its shape. Very large zucchini may benefit from an extra 5 minutes in the oven before filling.

How to Prevent Watery Zucchini Boats

Avoid overcooking the tomato filling and do not add too much sauce. After scooping the zucchini, you can lightly blot the inside with a paper towel. Using medium rather than oversized zucchini also helps because they usually contain less watery seed pulp.

Variations

• Mexican-style: use taco seasoning, salsa, cheddar, and cilantro.
• Italian-style: add basil, oregano, mozzarella, and extra Parmesan.
• Spicy: add red pepper flakes or chopped jalapeño.
• Extra vegetables: add diced bell pepper, mushrooms, or spinach to the beef filling.
• Rice filling: mix cooked rice into the beef mixture to stretch the filling.

What to Serve With Stuffed Zucchini

Serve the zucchini boats with a green salad, roasted potatoes, rice, crusty bread, or a simple pasta side. For a lighter meal, pair them with steamed vegetables or a tomato-cucumber salad. Our oven roasted cauliflower and easy fried cabbage also make simple vegetable sides for this dinner.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until hot, or microwave individual portions in short intervals. The zucchini will soften more after refrigeration, but the flavor remains good.

Recipe Card

Recipe: Stuffed Zucchini Boats with Ground Beef

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 4 medium zucchini
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 small onion
• 2 garlic cloves
• 1 cup crushed tomatoes
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup mozzarella
• 1/4 cup Parmesan

Instructions

1. Halve and hollow the zucchini.
2. Brown beef and onion.
3. Add garlic, tomato, and seasoning.
4. Fill zucchini and top with cheese.
5. Bake at 400°F for 20 to 25 minutes.

Calories Card

Estimated calories: about 390 calories per serving.

Nutrition Card

Approximate nutrition per serving: 390 calories, 14 g carbohydrate, 33 g protein, 23 g fat, 10 g saturated fat, 720 mg sodium, and 4 g fiber. Values vary by beef leanness, cheese, and serving size.

Recipe Development & E-E-A-T Notes

This recipe uses medium zucchini so the shells cook through without becoming overly soft. The beef filling is simmered briefly before stuffing to reduce excess liquid, and cheese is added at the end so the tops brown while the zucchini finishes cooking.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes. Ground turkey or chicken can be substituted; add a little extra olive oil if the meat is very lean.

Do I need to peel zucchini?

No. Keep the skin on because it helps the boats hold their shape while baking.

Can I freeze stuffed zucchini boats?

You can, but zucchini becomes softer after freezing and thawing. For the best texture, refrigerate and eat within a few days.

Final Thoughts

These stuffed zucchini boats with ground beef make an easy baked dinner with savory beef, tomato, garlic, herbs, and melted cheese. They are especially useful when you want a high-protein zucchini recipe, an easy ground beef dinner, or a simple low-carb-inspired weeknight meal. You can also browse more beef recipes and easy dinner recipes on TasteWiser.

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