Ground Beef Zucchini Boats

Ground Beef Zucchini Boats are a fresh and flavorful low-carb alternative to traditional stuffed peppers or pasta bakes. Perfect for healthy weeknight dinners, these zucchini boats are packed with juicy, seasoned ground beef, marinara or tomato sauce, and topped with melty cheese.

Not only are they easy to make, but they’re also gluten-free, keto-friendly, and a great way to sneak more vegetables into your family’s meals without sacrificing flavor. Whether you’re following a low-carb lifestyle or just looking for a creative zucchini recipe, this dish is guaranteed to be a hit.

Ingredients:

• 4 medium zucchini
• 1 lb ground beef (85–90% lean)
• 1 tablespoon olive oil
• ½ cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 cup marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (optional)
• Fresh parsley or basil, for garnish

Preparation:

Step 1: Prepare the Zucchini

• Preheat your oven to 375°F (190°C). Wash the zucchini and slice each one lengthwise. Use a spoon to carefully scoop out the centers, creating “boats.” Reserve a little of the pulp and chop it to mix into the filling.

• Place the zucchini boats cut-side up in a baking dish. Brush lightly with olive oil and sprinkle with salt and pepper. Bake for 10 minutes, just to soften slightly. Remove and set aside.

Step 2: Make the Beef Filling

• While the zucchini pre-bakes, heat a skillet over medium heat. Add olive oil, then sauté the onion until soft (about 3–4 minutes). Add garlic and cook for 1 more minute.

• Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.

• Stir in Italian seasoning, paprika, salt, pepper, and the reserved chopped zucchini pulp. Add marinara sauce and simmer for 5–7 minutes until slightly thickened.

Step 3: Stuff the Zucchini

• Spoon the beef mixture into each pre-baked zucchini boat, pressing it down slightly to fill. Top each with shredded mozzarella and a sprinkle of Parmesan cheese if using.

Step 4: Bake

• Return the dish to the oven and bake for 15–20 minutes, until the zucchini is fork-tender and the cheese is melted and bubbly.

Step 5: Garnish and Serve

• Remove from the oven and let cool slightly. Garnish with fresh chopped parsley or basil before serving.

Variation:

• Make it spicy: Add red pepper flakes or use spicy marinara sauce.
• Cheese swap: Try provolone, cheddar, or pepper jack instead of mozzarella.
• Add grains: Mix in cooked rice or quinoa with the beef for extra bulk.
• Make it keto: Use sugar-free marinara and skip the optional breadcrumbs if you use any.

Serving Suggestions:

• Side salad: Serve with a fresh green salad with lemon vinaigrette.
• Garlic bread: Add toasted garlic bread for those not watching carbs.
• Cauliflower rice: Great low-carb side that soaks up the extra sauce.
• Yogurt sauce: Drizzle with a light garlic yogurt sauce or tzatziki for extra flavor.

⏱️ Time Overview:

• Prep Time: 15 minutes
• Cooking Time: 30–35 minutes
• Total Time: ~50 minutes

🍽️ Nutritional Information (per stuffed zucchini boat, based on 4 servings):

• Calories: ~350
• Protein: ~28g
• Carbohydrates: ~9g
• Fat: ~22g
• Fiber: ~2g
• Sugar: ~4g
• Sodium: ~580mg

Nutritional values vary depending on sauce and cheese choices.

Conclusion:

Ground Beef Zucchini Boats are a wholesome, satisfying meal that combines lean protein, fresh veggies, and melty cheese in every bite. Whether you’re looking for a family-friendly dinner, a meal prep option, or a low-carb favorite, this recipe delivers bold flavor without the guilt.

It’s a perfect solution for using up garden zucchini or sneaking more veggies into your meals—deliciously disguised in a cheesy, savory package.