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Ground Beef Zucchini Boats

Ground beef zucchini boats are baked until the zucchini is tender and the mozzarella turns golden. Scoop, brown, simmer briefly in marinara-style sauce, then bake and finish with fresh basil and a marinara drizzle.
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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 large zucchini Halved lengthwise.
ground beef mixture
  • 1 lb ground beef
  • 1 onion Diced.
  • 3 garlic cloves Minced.
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1.5 cup shredded mozzarella
  • 0.25 cup parmesan Grated.
  • fresh basil For finishing.
  • marinara For serving/drizzle.
  • salt and pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400F. Halve the zucchini lengthwise and scoop out the center of each half, leaving a 1/4-inch shell, then chop the scooped zucchini flesh and set it aside.
Cook the beef filling
  1. Brown the ground beef in a skillet, then drain the fat. Add the diced onion and zucchini flesh and cook for 4 minutes.
  2. Add the minced garlic and cook for 1 minute. Stir in the diced tomatoes, tomato paste, Italian seasoning, and smoked paprika, and cook for 5 minutes, stirring as needed.
  3. Season the mixture with salt and pepper to taste. Taste and adjust so the filling is well-seasoned.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture. Top each with shredded mozzarella and grated parmesan.
  2. Bake on a sheet pan at 400F for 20-25 minutes, until the zucchini is tender and the cheese is golden. Look for browned, bubbly cheese and a softened zucchini shell.
  3. Finish with fresh basil and drizzle with marinara. Serve immediately while hot.

Notes

Pro tip: keep the zucchini shell thickness around 1/4 inch so it bakes tender without collapsing. Store leftovers in the refrigerator up to 3 days; reheat in a 350F oven or microwave until hot. Freezing isn’t recommended because zucchini can get watery when thawed. For a lighter swap, use lean ground beef (or ground turkey) to reduce total fat and calories.