Zucchini Boats Ground Beef

The smell of bubbling tomato sauce and melting mozzarella always takes me back to my aunt's kitchen, where she'd stuff zucchini with whatever she had on hand. I've been making these boats for years, and somehow they never fail to disappear within minutes. My kids actually cheer when they see zucchini on the counter now, which still feels like a small victory.

Last summer, I made these for a backyard barbecue when my cousin announced she was cutting carbs. Everyone else was grabbing burgers, but she kept sneaking back to the kitchen for seconds of the zucchini boats. By the end of the night, even the carb lovers were abandoning their buns for the cheesy, beefy filling.

Ingredients

• 4 medium zucchini: Pick ones that feel heavy and firm, with smooth bright green skin and no soft spots
• 1 small onion, finely chopped: The sweetness balances the tomatoes and beef perfectly
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, dont skip it
• 400 g (14 oz) ground beef: I like using 85% lean for the best flavor and texture balance
• 2 tbsp olive oil: One for coating the zucchini, one for the skillet
• 1 can (400 g / 14 oz) diced tomatoes, drained: Draining well prevents the filling from getting too watery
• 2 tbsp tomato paste: This concentrates the tomato flavor beautifully
• 1 tsp dried oregano: Adds that classic Italian herbs note we all love
• 1 tsp dried basil: Works perfectly with the oregano
• 1/2 tsp salt: Enhances all the flavors without overpowering
• 1/4 tsp black pepper: Freshly ground adds the best depth
• 120 g (1 cup) shredded mozzarella cheese: Gets perfectly golden and stretchy
• 30 g (1/4 cup) grated Parmesan cheese: Brings a salty, nutty richness to the topping
• Fresh parsley or basil: For a bright finish that makes everything look inviting

Instructions

Preheat your oven to 200°C (400°F):

Getting everything ready before you start makes the whole process feel effortless

Prep the zucchini:

Slice each zucchini lengthwise and scoop out the center flesh, leaving about a 1 cm shell. Chop the scooped flesh and set it aside. This is the messy part but so worth it

Season the shells:

Place the zucchini halves cut side up in your baking dish. Drizzle with 1 tbsp olive oil and sprinkle with a pinch of salt and pepper

Cook the aromatics:

Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes until soft and fragrant. Add the garlic and cook for 1 more minute

Brown the beef:

Add the ground beef and cook, breaking it up with your spoon, until it's nicely browned. Drain any excess fat if there's a lot

Build the filling:

Stir in the chopped zucchini flesh, drained tomatoes, tomato paste, oregano, basil, salt, and pepper. Let everything simmer together for 5 to 7 minutes until the mixture thickens up nicely

Stuff the boats:

Spoon the beef mixture evenly into each zucchini half, really packing it in. Top with both the mozzarella and Parmesan cheese

Bake until bubbly:

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 8 to 10 minutes until the cheese is golden and bubbling

Add the finishing touch:

Sprinkle with fresh parsley or basil right before serving

Save

These boats have become my go to when friends drop by unexpectedly. Last week my neighbor popped over just as they came out of the oven, and we ended up eating them standing at the counter, laughing over the cheesy mess. Sometimes the best meals aren't the ones you plan.

Make It Your Own

Sometimes I swap in ground turkey or chicken when we're trying to lighten things up a bit. The filling still comes out incredibly satisfying, especially if I add a little extra cheese on top. You could also try adding bell peppers or mushrooms to the filling for more veggies.

Serving Ideas

A crisp green salad with a simple vinaigrette balances the richness perfectly. On colder nights, I like serving these over cauliflower rice to soak up all those extra juices. They also reheat beautifully for lunch the next day.

Getting Ahead

You can prep everything a day in advance and just bake when you're ready. Store the filling and zucchini shells separately in the fridge, then stuff and bake when needed.

• Assemble the boats up to 8 hours ahead and keep them covered in the fridge
• Freeze unbaked boats for up to 3 months, thaw before baking
• Leftovers reheat in about 10 minutes at 180°C (350°F)

Save

Theres something so satisfying about turning humble zucchini into something this special. Hope these boats become a regular at your table too.

Common Recipe Questions

→ How do I prepare the zucchini for stuffing?

Slice zucchini lengthwise and scoop out the flesh, leaving about a half-inch shell. Chop the scooped flesh to mix with the filling for extra flavor and texture.

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken work well as alternatives, providing a lighter texture while keeping the dish flavorful.

→ What is the best way to ensure the filling is well seasoned?

Sauté onions and garlic before adding ground meat, then season with oregano, basil, salt, and pepper for a balanced savory taste.

→ How do I achieve a golden, bubbly cheese topping?

Cover the dish while baking initially, then remove the foil for the last 8–10 minutes to allow the cheese to brown beautifully.

→ Are there any gluten-free considerations for this dish?

The dish is naturally gluten-free, but it's important to verify that canned tomatoes and cheeses used do not contain gluten additives.