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Ground Beef Zucchini Boats

Ground beef zucchini boats with a savory skillet filling and baked mozzarella topping. Halved zucchini are hollowed, filled, and roasted until tender and golden.
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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 boats
  • 4 large zucchini Halved lengthwise; scoop out center leaving about a 1/4-inch shell.
  • 1 lb ground beef Brown and season with salt and pepper.
  • 1 onion Dice for the beef mixture.
  • 3 garlic Minced cloves.
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes.
  • 2 tbsp tomato paste Stir into the sauce while cooking.
  • 1 tsp Italian seasoning Season the filling.
  • 0.5 tsp smoked paprika Adds a smoky note.
  • 1.5 cup shredded mozzarella Top the boats before baking.
  • 0.25 cup parmesan Grated; sprinkle over filling with mozzarella.
  • 0.33 fresh basil Finish with chopped or torn basil.
  • marinara Drizzle to serve.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the zucchini
  1. Preheat oven to 400F and place zucchini halves cut-side up on a sheet pan. Scoop out the center of each zucchini half leaving a 1/4-inch shell.
  2. Chop the scooped zucchini flesh into small pieces. Set aside so it can cook with the filling.
Make the beef filling
  1. Brown the ground beef in a skillet over medium-high heat, then drain any excess fat. Add the diced onion and cook until softened, about 4 minutes.
  2. Stir in the chopped zucchini flesh and cook until tender-crisp, about 4 minutes total for the onion and zucchini. Add minced garlic and cook for 1 minute.
  3. Stir in diced tomatoes, tomato paste, Italian seasoning, and smoked paprika. Cook for 5 minutes, then season with salt and pepper to taste.
Assemble and bake
  1. Spoon the beef mixture into each zucchini shell, filling them evenly. Top with shredded mozzarella and sprinkle with grated parmesan.
  2. Bake at 400F for 20-25 minutes, until the zucchini is tender and the cheese is golden. Finish with fresh basil and drizzle with marinara before serving.

Notes

For best results, keep a consistent 1/4-inch zucchini shell so the boats bake evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended due to zucchini texture changes. For a dairy-reduced option, use a lower-lactose mozzarella or a smaller amount of mozzarella with extra parmesan for flavor.