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Keto Stuffed Zucchini Boats

Keto zucchini boats filled with cheesy, herbed ground beef and baked until the mozzarella is golden and bubbly. These low carb zucchini boats use pre-baking to remove excess moisture for a firmer, satisfying bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini Halved lengthwise, shells scooped out to create boats.
  • 2 tablespoons olive oil Brushed onto zucchini shells before pre-baking.
  • 0.5 tsp salt To taste (plus additional for seasoning zucchini and filling).
  • 0.25 tsp black pepper To taste.
Cheesy herbed beef filling
  • 1.5 lb ground beef (80/20) Brown, drain fat, then season and simmer briefly.
  • 4 cloves garlic Minced.
  • 1 cup cherry tomatoes Halved.
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes
  • 1.5 cup mozzarella cheese Shredded; used to top so it browns and stretches.
  • 0.25 cup parmesan Grated and layered with mozzarella.
Garnish
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep and season the zucchini
  1. Preheat your oven to 400°F. Position a baking dish ready for pre-baking the zucchini boats.
  2. Halve the zucchini lengthwise and scoop out the centers. Discard or save the flesh for another recipe.
  3. Brush the zucchini shells with olive oil and season with salt and black pepper. Arrange cut-side up so they hold their shape.
  4. Pre-bake the shells in a baking dish cut-side up for 8 minutes. Remove when they look slightly softened but not collapsed.
Cook the beef filling
  1. Brown the ground beef in a skillet until cooked through. Drain excess fat to avoid a watery filling.
  2. Add the garlic and cherry tomatoes, then stir in Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 4 minutes until the tomatoes start to soften and the spices smell fragrant.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture. Press gently to pack the filling into the boats.
  2. Top the filling with shredded mozzarella and sprinkle over the parmesan. Make sure the cheese covers the surface for a browned, bubbly top.
  3. Bake for 12–15 minutes at 400°F until the cheese is golden and bubbly. Watch for blistering and stretch as you open the oven.
Serve
  1. Garnish with fresh basil and serve immediately. Plate while the zucchini is hot and the cheese stays stretchy.

Notes

Pro tip: pre-bake the zucchini cut-side up for 8 minutes to drive off moisture so the boats stay sturdy instead of watery. Store leftovers in the refrigerator for up to 3 days, and reheat in a 350°F oven until hot; freezing is not recommended because zucchini can turn watery after thawing. For a dairy-free swap, use a lactose-free mozzarella substitute if you’re avoiding regular dairy but still want that browned, stretchy top.