Introduction

These 30-minute ground beef zucchini boats are a quick, delicious way to enjoy a healthy and satisfying meal. Filled with savory beef and topped with melted cheese, they’re perfect for weeknight dinners that don’t require hours in the kitchen.

The image shows three zucchini boats on a dark baking tray, each cut in half lengthwise with dark green skin on the outside. The inside of the zucchini is yellowish and hollowed out to hold two layers of filling. The first layer is a crumbly brown meat mixture filling the zucchini evenly. The second layer is melted white cheese on top, slightly browned with a few green herb pieces sprinkled over it to add color. The baking tray has some oil and small food bits around the zucchini. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium zucchinis, halved lengthwise and scooped out to create “boats”
1 pound ground beef (lean ground beef works best)
1 small onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1 cup shredded cheese (mozzarella, cheddar, or parmesan)
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and use a spoon to scoop out the center, creating hollow boats. Lightly brush the zucchini halves with olive oil and arrange them on a baking sheet. Pre-bake for 5-7 minutes to soften slightly.
Step 2: Heat the olive oil in a large skillet over medium heat. Sauté the diced onion until translucent. Add the minced garlic and cook for 30 seconds more. Add the ground beef, cooking until browned and breaking it apart with a spoon. Drain excess fat, then stir in the tomato sauce, Italian seasoning, paprika, salt, and pepper. Let simmer for 5 minutes.
Step 3: Spoon the beef mixture evenly into the pre-baked zucchini boats. Sprinkle shredded cheese over the top of each one.
Step 4: Bake for 15 minutes or until the cheese is melted and bubbly. Garnish with fresh herbs like basil or parsley before serving.

Tips & Variations

For a lower-carb option, substitute the shredded cheese with a dairy-free alternative or omit it entirely.
Add chopped bell peppers or mushrooms to the beef filling for extra vegetables and flavor.
Use ground turkey or chicken instead of beef for a lighter variation.
To save time, prepare the beef mixture ahead and store it in the fridge until ready to assemble.

Storage

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to avoid sogginess.

How to Serve

The image shows three zucchini boats, each cut in half lengthwise with a dark green skin forming the base layer. They are filled with a generous layer of browned minced meat mixed with a rich, slightly oily sauce, creating a crumbly texture inside the zucchini shells. On top of the meat is a thick, melted layer of cheese that is golden and bubbly, stretching slightly over the edges of the zucchini. Small green herb leaves are sprinkled on top for color contrast. The zucchini boats are placed close together on a black surface that contrasts with their warm tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these zucchini boats gluten-free?

Yes, this recipe is naturally gluten-free as it uses fresh ingredients without any gluten-containing fillers. Just ensure your tomato sauce and seasonings don’t contain hidden gluten.

Can I freeze the zucchini boats with the filling?

It’s best to freeze the beef filling separately to maintain the zucchini’s texture. Thaw the filling before assembling and baking the boats fresh for the best results.

30-Min Ground Beef Zucchini Boats Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

This easy and flavorful 30-Minute Ground Beef Zucchini Boats recipe transforms fresh zucchinis into savory, hearty meals filled with a delicious ground beef mixture and topped with melted cheese. Perfect for a quick weeknight dinner that’s both satisfying and nutritious.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Zucchini Boats

4 medium zucchinis, halved lengthwise and scooped out to create “boats”
1 tablespoon olive oil (for brushing)

Beef Filling

1 pound ground beef (lean ground beef recommended)
1 small onion, diced
2 cloves garlic, minced
1 cup tomato sauce
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt & pepper to taste

Topping

1 cup shredded cheese (mozzarella, cheddar, or parmesan)

Instructions

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the centers with a spoon to make hollow “boats.” Lightly brush each zucchini half with olive oil and place them on a baking sheet. Pre-bake the zucchini boats for 5 to 7 minutes to soften them slightly before adding the filling.
Cook the Beef Filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Drain any excess fat from the skillet. Stir in the tomato sauce, Italian seasoning, paprika, salt, and pepper. Allow the mixture to simmer gently for 5 minutes to marry the flavors.
Assemble & Bake: Evenly spoon the beef mixture into each pre-baked zucchini boat. Sprinkle shredded cheese generously over the top of the filled zucchinis. Return the baking sheet to the oven and bake for 15 minutes or until the cheese is melted, bubbly, and slightly golden.
Serve & Enjoy: Garnish the zucchini boats with fresh herbs like basil or parsley if desired. Serve immediately while warm, paired with your favorite side dishes for a delicious, balanced meal.

Notes

Lean ground beef is preferred to reduce excess fat but any ground beef can be used.
Feel free to customize the cheese type based on preference; mozzarella offers a mild melt while cheddar adds sharpness.
Pre-baking the zucchini ensures they are tender and not watery when filled.
Fresh herbs such as basil or parsley add a vibrant finishing touch.
This recipe can be doubled easily for larger groups.

Keywords: ground beef zucchini boats, stuffed zucchini recipe, easy beef dinner, low carb zucchini boats, quick weeknight meal