Zucchini Boats Stuffed with Beef (Print Version)

Tender zucchini filled with savory ground beef, veggies, and tomato sauce. Baked golden and bubbly.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 tablespoon fresh parsley, chopped

→ Meats

06 - 14 oz lean ground beef

→ Sauces & Liquids

07 - 14 oz canned diced tomatoes
08 - 2 tablespoons tomato paste
09 - 2 tablespoons olive oil

→ Cheese

10 - 1/2 cup shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese

→ Spices & Seasonings

12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - 1/2 teaspoon paprika
15 - Salt and black pepper to taste

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create boats, leaving about 1/2 inch shell. Chop the scooped zucchini flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 2–3 minutes until softened. Add garlic, chopped zucchini flesh, and bell pepper; cook another 3–4 minutes.
04 - Add ground beef to the pan. Cook, breaking up with a spoon, until browned and cooked through, about 5 minutes.
05 - Stir in diced tomatoes, tomato paste, oregano, basil, paprika, salt, and pepper. Simmer for 5–7 minutes until the mixture thickens. Remove from heat and stir in chopped parsley.
06 - Arrange zucchini boats in the prepared baking dish. Spoon beef and tomato mixture evenly into each boat.
07 - Sprinkle with mozzarella and Parmesan cheese.
08 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and golden.
09 - Garnish with extra parsley before serving.

# Expert Suggestions:

01 -
  • It feels indulgent enough for company yet practical enough for a Tuesday night when youre tired.
  • The zucchini shell does all the work of presentation without any fussy plating.
  • Gluten-free, low-carb, and genuinely satisfying in a way that leaves you feeling good afterward.
02 -
  • The zucchini shells need to be sturdy enough to hold filling but tender enough to eat—medium zucchini are your sweet spot, and oversize ones fall apart.
  • Dont skip simmering the sauce; those five to seven minutes let the flavors deepen and the sauce thickens enough that it doesnt make your boats watery and sad.
  • The foil tent matters—it keeps steam close so the zucchini actually cooks through instead of roasting dry on the outside.
03 -
  • Scoop your zucchini boats the day before and refrigerate them; it saves time when youre ready to cook and keeps your kitchen less chaotic.
  • If your sauce is too watery when you add the tomatoes, let it simmer a few minutes longer before filling the boats—a thick sauce means tender zucchini instead of mushy ones.
  • Assemble everything but dont bake until just before dinner; that way the zucchini wont release extra water and make the filling soggy.

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