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Ground Beef Zucchini Boats

Ground beef zucchini boats with Italian-seasoned filling baked until the zucchini is tender and the mozzarella turns golden. Halved, hollowed zucchini shells are stuffed with a savory meat-and-tomato mixture and finished with basil and marinara.
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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 Halve lengthwise; scoop out centers leaving ~1/4-inch shells.
  • 1 lb ground beef Cook until browned; drain excess fat.
  • 1 onion Dice for the filling.
  • 3 garlic Minced.
  • 14 oz diced tomatoes One can.
  • 2 tbsp tomato paste Stir in with tomatoes.
  • 1 tsp Italian seasoning Season the tomato-beef mixture.
  • 0.5 tsp smoked paprika Adds smoky warmth to the filling.
  • 1.5 cup shredded mozzarella For topping; melt and brown in the oven.
  • 0.25 cup parmesan Grated and sprinkled over.
  • fresh basil For finishing.
  • marinara For serving/drizzle.
  • Salt and pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and hollow the zucchini
  1. Preheat the oven to 400°F, then halve each zucchini lengthwise and scoop out the center of each half, leaving about a 1/4-inch shell.
  2. Chop the scooped zucchini flesh and set it aside for the filling.
Make the Italian beef filling
  1. Brown the ground beef in a skillet, then drain excess fat.
  2. Add the diced onion and chopped zucchini flesh; cook for 4 minutes, then add the minced garlic and cook for 1 minute.
  3. Stir in the diced tomatoes, tomato paste, Italian seasoning, and smoked paprika, then cook for 5 minutes and season with salt and pepper to taste.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture, then top with mozzarella and parmesan.
  2. Bake on a sheet pan at 400°F for 20-25 minutes, until the zucchini is tender and the cheese is golden.
  3. Finish with fresh basil and a drizzle of marinara before serving.

Notes

For the best texture, don’t scoop the zucchini too thin—keeping a ~1/4-inch shell helps them hold shape while baking. Store leftovers in the fridge up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the zucchini can turn watery. Dietary swap: use lean ground turkey (or a plant-based ground) in place of the beef for a lighter option while keeping the same seasonings.