Easy Ground Beef Zucchini Boats

I grew up watching quick dinners get pulled together from whatever was in the fridge, and these stuffed zucchini boats are exactly the sort of simple, satisfying meal that won’t make you sweat. Ground beef seasoned with garlic and herbs is spooned into hollowed zucchini halves, topped with gooey cheese, and baked until tender. It’s a smart weeknight solution: fewer dishes, lower carbs than a pasta dish, and easy to scale for families or meal prep.

Why you’ll love this dish

This recipe hits a lot of everyday cooking sweet spots. It’s fast (30–40 minutes), budget-friendly (ground beef stretches far), and broadly kid-approved because of the cheesy topping. The zucchini acts as a built-in vessel, so presentation is effortless. It’s perfect for a busy weeknight dinner, a casual weekend family meal, or when you want something lighter but still comforting. Plus, it’s flexible—switch cheeses or herbs to suit what you have on hand.

“A simple, no-fuss dinner that feels homemade and looks impressive on the plate.” — a regular family favorite

How this recipe comes together

Start by preheating the oven so it’s ready when the boats are filled. Sauté onion and garlic in olive oil until fragrant and translucent. Add ground beef and break it up; cook until it’s browned and no longer pink. Stir in tomato sauce and seasonings and simmer briefly to blend flavors. Meanwhile, halve the zucchinis and scoop out the centers to form boats (save that flesh for sautéing or another use). Fill each zucchini with the beef mixture, sprinkle with cheese, and bake until the zucchini is tender and the top is bubbly and golden.

What you’ll need

• 1 lb ground beef (choose 80/20 for flavor or leaner for less fat)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup cheese, shredded (mozzarella, cheddar, or a blend)
• 4 medium zucchinis, halved lengthwise and scooped out (reserve scooped flesh if you like)

Notes: If you need a swap, ground turkey or a plant-based crumbled mix works well. For lower sodium, use no-salt-added tomato sauce and adjust seasoning at the end.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment for easy cleanup.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion softens and becomes translucent, about 3–4 minutes.
3. Add the ground beef to the skillet. Cook, breaking it into small pieces with a spatula, until the meat is browned and cooked through. Drain excess fat if desired.
4. Stir in the tomato sauce, Italian seasoning, paprika, and a pinch of salt and pepper. Let the mixture simmer for a few minutes so the flavors meld. Taste and adjust seasoning.
5. While the beef simmers, prepare the zucchinis: halve each lengthwise and scoop out the centers with a spoon to create “boats.” Lightly salt the cavities if you like and pat dry.
6. Spoon the beef mixture into each zucchini boat, packing it gently. Top each filled boat with an even layer of shredded cheese.
7. Arrange the filled boats on the prepared baking sheet. Bake for about 20 minutes, or until the zucchinis are tender and the cheese is melted and golden.
8. Remove from the oven and let cool for a couple of minutes. Serve the boats warm.

Serving suggestions

These zucchini boats are a meal on their own but pair nicely with a simple green salad dressed with lemon and olive oil, a side of roasted potatoes, or a scoop of cooked quinoa for extra bulk. Garnish with chopped fresh parsley or basil and a sprinkle of crushed red pepper if you like heat. For a family-style presentation, place the boats on a wooden board and let everyone help themselves.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator within two hours of cooking. They’ll keep 3–4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes until heated through, or microwave individual portions on medium power for 1–2 minutes. If you plan to freeze, cool completely, then wrap tightly or place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. When reheating, ensure the internal temperature reaches 165°F (74°C) for food safety.

Helpful cooking tips

• Scoop the zucchini centers with a melon baller or small spoon to make neat boats. Save the scooped flesh for soups or sautés.
• If your zucchinis are very watery, salt the cavities and let them sit 10 minutes, then pat dry to reduce sogginess.
• Use a moderate heat when browning the beef so it caramelizes rather than steams—this adds depth of flavor.
• If the filling seems dry, stir in a splash of broth or a little extra tomato sauce.
• For easier cleanup, bake on parchment or a silicone mat.

Creative twists

• Mexican-style: add cumin and chili powder to the beef, swap the Italian seasoning, and top with pepper jack and fresh cilantro.
• Mediterranean: mix in chopped olives, sun-dried tomatoes, and oregano; finish with crumbled feta.
• Vegetarian: replace beef with cooked lentils, chopped mushrooms sautéed with onions, or a crumbled plant-based protein.
• Mini boats: use smaller baby zucchinis for bite-sized appetizers.
• Crunch top: sprinkle panko mixed with olive oil over the cheese in the last 5 minutes of baking for a crispy finish.

Common questions

Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is ~20 minutes, so plan on roughly 35–45 minutes total.

Q: Can I make these ahead of time?
A: Yes. Assemble the boats up to the point of baking, cover, and refrigerate for up to 24 hours. Bake from cold, adding a few extra minutes to the baking time.

Q: Is it safe to freeze assembled boats before baking?
A: You can freeze fully assembled and baked boats or assembled-raw boats. For best texture, bake them first, cool, then wrap and freeze. Thaw overnight before reheating.

Q: My zucchinis get soggy. How do I avoid that?
A: Salt and drain the scooped zucchini flesh for 10 minutes, then pat dry. Also avoid overfilling and give the boats space on the baking sheet so moisture can evaporate.

Q: Can I use other cheeses?
A: Absolutely. Mozzarella melts nicely, cheddar adds tang, and a little Parmesan on top gives a savory finish.

Conclusion

For an easy, printable version with step-by-step photos, see Easy Ground Beef Zucchini Boats Recipe – Savory Nothings.

Stuffed Zucchini Boats

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• Author: amir_hassan
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

Delicious and easy-to-make stuffed zucchini boats filled with seasoned ground beef, topped with gooey cheese, and baked to perfection.

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Ingredients

• 1 lb ground beef (80/20 preferred)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup cheese, shredded (mozzarella, cheddar, or a blend)
• 4 medium zucchinis, halved lengthwise and scooped out

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Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment for easy cleanup.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion softens and becomes translucent, about 3–4 minutes.
3. Add the ground beef to the skillet. Cook, breaking it into small pieces with a spatula, until the meat is browned and cooked through. Drain excess fat if desired.
4. Stir in the tomato sauce, Italian seasoning, paprika, and a pinch of salt and pepper. Let the mixture simmer for a few minutes so the flavors meld. Taste and adjust seasoning.
5. While the beef simmers, prepare the zucchinis: halve each lengthwise and scoop out the centers to create “boats.” Lightly salt the cavities if you like and pat dry.
6. Spoon the beef mixture into each zucchini boat, packing it gently. Top each filled boat with an even layer of shredded cheese.
7. Arrange the filled boats on the prepared baking sheet. Bake for about 20 minutes, or until the zucchinis are tender and the cheese is melted and golden.
8. Remove from the oven and let cool for a couple of minutes. Serve the boats warm.

Notes

If needed, ground turkey or a plant-based crumbled mix works well as a substitute. For lower sodium, use no-salt-added tomato sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American