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Ground Beef Zucchini Boats

Ground beef zucchini boats are baked Italian zucchini boats filled with Italian-seasoned ground beef in tomato sauce, then topped with mozzarella that turns golden and bubbly. The tender zucchini shells are carved to a 1/4-inch thickness so they hold the beef mixture without collapsing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boat base
  • 4 medium zucchini Halved lengthwise; hollowed to leave about a 1/4-inch shell.
Beef filling
  • 1 lb ground beef Brown with onion; drain fat before adding aromatics and tomatoes.
  • 1 small onion Diced.
  • 3 garlic Minced cloves.
  • 1 can (14.5 oz) diced tomatoes Drained.
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt To taste; total amount varies.
  • 0.25 tsp black pepper To taste; total amount varies.
Cheese topping
  • 1.5 cup mozzarella cheese Shredded.
  • 0.25 cup parmesan Grated.
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and arrange zucchini
  1. Preheat oven to 400°F and prepare a greased baking dish for the zucchini boats.
  2. Halve 4 medium zucchini lengthwise and scoop out the center of each half, leaving a 1/4-inch shell; chop the removed flesh and set it aside.
  3. Arrange the zucchini shells cut-side up in the greased baking dish.
Cook the Italian beef filling
  1. Brown 1 lb ground beef with diced small onion in a skillet over medium-high heat, then drain excess fat.
  2. Stir in minced garlic and the chopped zucchini flesh, then add drained diced tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper.
  3. Simmer the mixture for 5 minutes until the sauce thickens.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture and top with shredded mozzarella and grated parmesan.
  2. Bake 20–25 minutes at 400°F until the zucchini is tender and the cheese is golden and bubbly; garnish with fresh parsley before serving.

Notes

Pro tip: keep a consistent 1/4-inch zucchini shell so the boats stay sturdy while baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the zucchini texture can soften after thawing. For a lower-sodium option, use no-salt-added diced tomatoes and season lightly with the Italian seasoning and pepper.