Zucchini Boats with Ground Beef

5 from 1 vote

Zucchini Boats with Ground Beef

This zucchini boats recipe features tender zucchini stuffed with seasoned ground beef, marinara sauce, and a cheesy blend of Parmesan and mozzarella. It’s a simple, flavorful meal that’s quick to prepare and perfect for a satisfying weeknight dinner or summer cookout.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: Stuffed Zucchini Boats, stuffed zucchini with ground beef, Zucchini Boats with Ground Beef

Servings:

Calories: 402kcal

Author: Ryan Allen

Equipment

Baking Sheets

Ingredients

4 medium zucchini
2 tablespoons olive oil
1 pounds lean ground beef
½ cup yellow onion (diced)
2 cups marinara sauce
1 teaspoon garlic (minced)
1 teaspoon black pepper
½ teaspoon Italian seasoning
2 teaspoon Worcestershire sauce
¼ cup parmesan cheese (shredded)
1 cup mozzarella cheese

Instructions

Preheat oven to 400℉ and prepare a 9x13 baking dish by coating it with a non-stick spray. Set aside.
Add olive, ground beef, and onion in a large skillet over medium-high heat. Cook until brown and no pink remains. Drain off excess grease.
Lower heat to medium-low, add marinara sauce, garlic, black pepper, Italian seasoning, and Worcestershire sauce. Stir until well combined and simmer for 10 minutes. Stir occasionally.
Cut the ends off of the zucchini and cut in half lengthwise. Using a spoon, scoop out the flesh part of the zucchini and discard.
Mix Parmesan and mozzarella cheese in a small bowl and set aside.
Place zucchini in the prepared baking dish and scoop the meat mixture into the zucchini shells. Top with cheese mixture.
Bake for 25 minutes, or until zucchini is soft and cheese is melted.

Notes

Use a small spoon or melon baller to carefully scoop out the zucchini flesh, leaving enough inside to keep the boats sturdy.
To avoid watery zucchini boats, sprinkle salt on the hollowed zucchini and let sit for 10 minutes, then pat dry before filling.
For a crispy, golden cheese topping, broil the stuffed zucchini with ground beef for 2-3 minutes at the end—watch closely to prevent burning.
Leftover stuffed zucchini keeps well in an airtight container in the fridge for up to 3 days; avoid freezing to maintain texture.

Nutrition