Zucchini Boats Ground Beef (Printable)

Zucchini halves filled with flavorful ground beef and melted cheese, baked to golden perfection.

# What You’ll Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef

→ Pantry

05 - 2 tbsp olive oil
06 - 1 can (14 oz) diced tomatoes, drained
07 - 2 tbsp tomato paste

→ Spices & Herbs

08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ Dairy

12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese

→ Optional

14 - Fresh parsley or basil, for garnish

# How-to Steps:

01 - Preheat oven to 400°F.
02 - Slice the zucchini in half lengthwise and scoop out the flesh, leaving a 1/2 inch shell. Reserve the scooped flesh and chop it.
03 - Place zucchini halves cut-side up in a baking dish. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
04 - Heat remaining olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook 1 minute more.
05 - Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
06 - Stir in chopped zucchini flesh, diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5–7 minutes until mixture thickens.
07 - Spoon the beef mixture evenly into the zucchini boats. Top with mozzarella and Parmesan cheese.
08 - Cover baking dish with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 8–10 minutes, until cheese is golden and bubbly.
10 - Garnish with fresh parsley or basil before serving.

# Expert Advice:

01 -
  • The zucchini becomes incredibly tender while still holding its shape perfectly
  • Everything cooks in one pan and one baking dish with minimal cleanup
  • The combination of melted mozzarella and savory Parmesan creates the most irresistible cheesy crust
02 -
  • Do not skip draining both the tomatoes and the beef, excess water makes the zucchini boats soggy instead of tender
  • The baking time might vary slightly depending on how thick your zucchini are, check for tenderness with a fork
  • If you find your boats tipping over, you can slice a tiny strip off the bottom to create a flat base
03 -
  • Use a cookie scoop to fill the boats evenly and without making a mess
  • Room temperature zucchini cooks more evenly, so take them out of the fridge while you prep the filling

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