Ground Beef Stuffed Zucchini Boats – A Cozy, Satisfying Weeknight Dinner

If you’re looking for a hearty, feel-good dinner that doesn’t leave you feeling weighed down, these ground beef stuffed zucchini boats hit the sweet spot. They’re simple to make, full of flavor, and a clever way to use up a pile of zucchini. The filling is savory, cheesy, and well-seasoned, and the zucchini bakes up tender with just the right amount of bite.

This is the kind of recipe you’ll make once and then keep in rotation.

What Makes This Special

Stuffed zucchini boats feel like comfort food without the heaviness. You get all the satisfaction of a casserole in a lighter, veggie-forward package. The recipe is flexible, too—swap spices, add veggies, or adjust the cheese to fit your taste.

Best of all, it comes together with basic pantry ingredients and one skillet plus a baking dish. It’s easy enough for a weeknight but tasty enough to serve to guests.

What You’ll Need

• 4 medium zucchini (firm and similar in size)
• 1 pound ground beef (80–90% lean works well)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup crushed tomatoes or tomato sauce
• 1 tablespoon tomato paste (adds depth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika (optional, but great)
• 1/4 teaspoon red pepper flakes (optional heat)
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella
• 2 tablespoons olive oil
• Fresh parsley or basil, chopped, for garnish

Step-by-Step Instructions

1. Preheat and prep the pan: Heat your oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or line it with parchment for easy cleanup.
2. Prepare the zucchini boats: Trim the ends and slice each zucchini lengthwise.

   Use a spoon to scoop out the centers, leaving about 1/4-inch walls. Chop half of the scooped flesh and set aside; discard the rest or save for another use.

3. Season the boats: Brush the hollowed zucchini with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Place them cut-side up in the baking dish.
4. Brown the beef: In a large skillet over medium-high heat, warm the remaining oil.

   Add the ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.

5. Build the flavor base: Add the onion to the skillet and cook 3–4 minutes, until translucent. Stir in the garlic and chopped zucchini flesh; cook 1–2 minutes until fragrant and most moisture cooks off.
6. Add sauces and spices: Stir in crushed tomatoes, tomato paste, oregano, basil, smoked paprika, red pepper flakes, and a generous pinch of salt and pepper.

   Simmer 3–5 minutes, until thick and rich. Taste and adjust seasoning.

7. Fold in cheese: Off the heat, stir in half the Parmesan to enrich the filling. This helps it set nicely in the boats.
8. Stuff the boats: Spoon the beef mixture into each zucchini, packing it in.

   Don’t overfill too high or it may spill during baking.

9. Top with cheese: Sprinkle the mozzarella evenly over the boats, then finish with the remaining Parmesan for a crisp, golden top.
10. Bake: Cover the dish loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes, until the zucchini is tender and the cheese is bubbly and browned in spots.
11. Garnish and serve: Let rest 5 minutes. Sprinkle with chopped parsley or basil.

    Serve warm with a simple salad, garlic bread, or cooked rice on the side.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes, or microwave in short bursts until hot.
• Freezer: Freeze baked and cooled boats in a single layer, then transfer to freezer bags for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.
• Make-ahead: You can prep the filling up to 2 days ahead.

  Assemble and bake when ready to serve.

Why This is Good for You

Zucchini is low in calories and provides fiber, vitamin C, and potassium. Using it as a “boat” lets you enjoy a satisfying portion without relying on heavy carbs. The ground beef offers protein and iron, and the tomato base brings lycopene and flavor without added sugar.

With a moderate amount of cheese, you get calcium and that comforting melt without going overboard.

Pitfalls to Watch Out For

• Watery zucchini: If the scooped zucchini flesh releases too much moisture, cook it a bit longer in the skillet before adding tomatoes. You want a thick filling.
• Undercooked boats: Zucchini should be tender but not mushy. If a fork meets a lot of resistance after baking, give it another 5 minutes.
• Bland filling: Salt in layers.

  Season the beef, then the sauce. Taste before stuffing to make sure it’s bold and savory.

• Overcrowding the dish: If your pan is too packed, steam builds up and the tops won’t brown. Use a large dish or two smaller ones.

Variations You Can Try

• Tex-Mex style: Swap oregano and basil for chili powder and cumin.

  Add corn and black beans, and top with cheddar and a spoon of salsa.

• Mediterranean twist: Use ground lamb or a beef-lamb mix. Add chopped olives, sun-dried tomatoes, and feta instead of mozzarella.
• Mushroom boost: Stir in finely chopped mushrooms with the onions for extra umami and moisture.
• Low-dairy option: Reduce cheese by half and finish with herby breadcrumbs for crunch.
• Keto-friendly: Skip tomato paste if watching carbs closely and use a sugar-free marinara. Keep cheese generous for satisfaction.
• Kid-friendly: Use mild seasoning, a touch of ketchup in the filling, and extra mozzarella on top.

FAQ

Do I need to pre-cook the zucchini?

No, baking them with the filling is enough.

Pre-cooking can make them too soft. Just scoop, season, and bake as directed.

Can I use ground turkey instead of beef?

Yes. Use ground turkey and add a bit more olive oil and seasoning for richness.

Turkey can be lean, so don’t skip the cheese and tomatoes for moisture.

How do I keep the filling from getting soggy?

Cook off excess liquid from the chopped zucchini and tomatoes in the skillet until thick. Also, avoid covering the dish for the entire bake—uncovering helps moisture evaporate and the top brown.

What’s the best cheese to use?

Mozzarella melts beautifully, and Parmesan adds sharpness. Provolone, fontina, or a little cheddar also work if that’s what you have.

Can I make these ahead?

Assemble up to 6 hours in advance and refrigerate.

Add 5–10 extra minutes to the bake time. For the best texture, stuff and bake the same day.

What should I serve with zucchini boats?

A crisp green salad, garlic bread, herbed rice, or quinoa all pair well. If you want extra veg, roasted carrots or a simple tomato-cucumber salad are great.

How do I know when they’re done?

The cheese will be melted and lightly golden, and a fork should glide into the zucchini with gentle pressure.

If the center is still firm, bake a few minutes longer.

Wrapping Up

Ground beef stuffed zucchini boats are simple, cozy, and flexible enough to fit busy schedules and different tastes. With a savory, cheesy filling and tender zucchini, they deliver comfort without the heaviness. Keep this recipe handy for weeknights, potlucks, or meal prep—you’ll get a dependable, satisfying dinner every time.