Description
Ground Beef Zucchini Boats are an easy, flavorful, and low-carb weeknight meal that combines juicy seasoned beef with tender zucchini. Baked to perfection with a cheesy topping, this one-pan recipe is quick to prepare, offers minimal cleanup, and is versatile enough to customize with various flavors like Italian, Mexican, or Mediterranean styles.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini
- Olive oil, for brushing
- Salt and black pepper, to taste
Beef Filling
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup marinara sauce (or crushed tomatoes)
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Cheese Topping
- 1–1½ cups shredded cheese (mozzarella, cheddar, or blend)
Optional Add-ins
- Mushrooms, bell peppers, spinach (chopped, optional)
- Red pepper flakes (optional)
- Parmesan cheese, for finishing (optional)
Instructions
- Prep zucchini: Preheat your oven to 400°F (205°C). Slice each zucchini lengthwise and scoop out the centers, leaving about a ¼-inch thick wall to create the boat shape. Lightly brush the zucchini boats with olive oil and season with salt and black pepper. Arrange cut-side up on a baking sheet and bake for 10 minutes to soften slightly.
- Cook beef filling: While the zucchini bakes, heat a skillet over medium heat. Brown the ground beef until no longer pink, then add diced onion and cook until softened. Stir in minced garlic, marinara sauce, Italian seasoning, salt, and pepper. Let the mixture simmer gently for 5 minutes. For zero waste, you can chop and add the scooped-out zucchini centers to the beef mixture now.
- Fill the boats: Once the zucchini is slightly softened, remove from the oven and spoon the beef mixture evenly into each zucchini half.
- Cheese it up: Generously sprinkle shredded cheese of your choice over the beef-filled zucchini boats.
- Bake: Return the boats to the oven and bake for an additional 15–20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Finish and serve: Allow the zucchini boats to rest for a few minutes after baking. Optionally, sprinkle with Parmesan cheese or fresh herbs before serving.
Notes
- To avoid soggy zucchini, do not overbake during the second baking step.
- Use a wire rack on the baking sheet to achieve a firmer texture on the zucchini bottoms if preferred.
- Customize flavors by adding taco seasoning and salsa for a Mexican twist or feta and olives for a Mediterranean variation.
- For a low-carb keto version, use sugar-free marinara and mozzarella cheese.
- Optional add-ins like mushrooms, bell peppers, or spinach can be added to the beef filling for extra nutrition.
- Substitute ground beef with turkey or plant-based meat alternatives as desired.
- This recipe is suitable for meal prep and can be adapted for air fryer cooking if preferred.
