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Ground Beef Zucchini Boats

Ground Beef Zucchini Boats with Italian-seasoned beef are baked until the zucchini is tender and the mozzarella turns golden. The hollowed zucchini shells are filled with a rich tomato-beef mixture and finished with fresh basil and 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: 560
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini halved lengthwise
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
ground beef filling
  • 1 lb ground beef
  • 1 onion diced
  • 3 cloves garlic 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
  • 0.25 fresh basil for serving
  • 0.25 marinara for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the zucchini
  1. Preheat the oven to 400°F and line a sheet pan for easy baking. Halve the zucchini lengthwise and scoop out the center of each half, leaving a 1/4-inch shell.
  2. Chop the scooped zucchini flesh and set it aside so it can cook into the beef filling.
Cook the beef filling
  1. Brown the ground beef in a skillet, then drain excess fat. Add the diced onion and cook for 4 minutes, then add the garlic and cook for 1 minute.
  2. Stir in the diced tomatoes, tomato paste, Italian seasoning, and smoked paprika. Cook for 5 minutes, then season with salt and pepper to taste.
  3. Fill each zucchini shell with the beef mixture and top with mozzarella and parmesan for even coverage.
Bake and finish
  1. Bake for 20 to 25 minutes, until the zucchini is tender and the cheese is golden. Watch for browning on top so the boats hold their shape.
  2. Finish with fresh basil and drizzle with marinara right before serving for bright flavor and moisture.

Notes

Pro tip: salt the zucchini lightly after scooping and let it sit for 5 minutes, then pat dry—this helps prevent watery boats. Store leftovers in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing isn’t recommended because zucchini texture softens. For a dairy-light option, use part-skim mozzarella and reduce the parmesan amount while keeping the filling the same.