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Ground Beef Zucchini Boats

Ground beef zucchini boats baked at 400°F with Italian-seasoned beef, tender zucchini shells, and a melty mozzarella-parmesan topping. Scoop-and-fill prep makes a sturdy, sliceable boat shape with a cheesy, golden finish.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 zucchini Large zucchini, halved lengthwise.
  • 1 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
  • 1 onion Diced.
  • 3 garlic Minced (about 3 cloves).
  • 1 can (14 oz) diced tomatoes Canned diced tomatoes.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1.5 cup shredded mozzarella Shredded for melting.
  • 0.25 cup parmesan Grated.
  • 0.25 fresh basil For finishing and serving.
  • 0.25 marinara For drizzle; optional extra for serving.
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep zucchini and bake
  1. Preheat the oven to 400°F, then line a sheet pan and place the zucchini halves cut-side up. Scoop out the centers and leave about a 1/4-inch shell for structure.
  2. Chop the scooped zucchini flesh and set it aside for the filling.
Make the beef filling
  1. Brown the ground beef in a skillet and drain excess fat. Add the onion and chopped zucchini flesh and cook for 4 minutes.
  2. Stir in the garlic and cook for 1 minute, just until fragrant. Avoid browning the garlic too much.
  3. Add diced tomatoes, tomato paste, Italian seasoning, and smoked paprika, then cook for 5 minutes. Season with salt and black pepper to taste.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture and top with mozzarella and parmesan. Press the cheese lightly so it stays put.
  2. Bake at 400°F for 20-25 minutes until the zucchini is tender and the cheese is golden. Let rest briefly so the filling sets.
  3. Finish with fresh basil and a drizzle of marinara, then serve warm.

Notes

For best boats, don’t hollow the zucchini too thin—keeping a ~1/4-inch shell prevents leaks and helps it bake tender. Store leftovers covered in the fridge for up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because the zucchini can soften further after thawing. Dietary swap: use ground turkey (or plant-based ground) in the same seasoning and bake time for a lighter variation.