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Ground Beef Zucchini Boats

Ground beef zucchini boats with hollowed zucchini halves filled with a savory Italian beef and tomato mixture, then baked until mozzarella turns golden and bubbly. A hearty low carb dinner that feels like stuffed zucchini, with tender zucchini and melty cheese on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini
Italian beef filling
  • 1 lb ground beef
  • 1 small onion
  • 3 garlic cloves
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Cheese topping
  • 1.5 cup mozzarella cheese, shredded
  • 0.25 cup parmesan, grated
  • 0.25 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a sheet pan with foil, so the boats bake evenly and release cleanly.
Hollow the zucchini
  1. Halve 4 medium zucchini lengthwise, then scoop out the centers with a spoon leaving a 1/4-inch border; chop the scooped flesh and set aside.
Cook the Italian beef and tomato mixture
  1. Brown 1 lb ground beef with the diced onion in a skillet over medium-high heat, then drain the fat.
  2. Add the minced garlic and the chopped zucchini flesh to the skillet and cook briefly to soften, about 5 minutes total for the next combine step.
  3. Stir in the drained diced tomatoes, Italian seasoning, smoked paprika, salt, and black pepper, then cook until the flavors meld for 5 minutes.
Assemble the boats
  1. Arrange the zucchini shells on the sheet pan and fill each generously with the beef mixture.
  2. Top each boat with shredded mozzarella and sprinkle with grated parmesan.
Bake and garnish
  1. Bake at 400°F for 20–22 minutes, until the zucchini is tender and the cheese is golden and bubbly.
  2. Garnish with fresh basil right after baking so it stays bright and fragrant.

Notes

Pro tip: drain the diced tomatoes well so the filling doesn’t water down the zucchini. Store leftovers in the fridge up to 3 days in a sealed container; reheat in a 350°F oven or toaster oven until hot. Freezing is not recommended due to zucchini texture. For a lighter option, use part-skim mozzarella (you’ll still get good melt and browning).