Baked Zucchini Beef Boats (Printable Version)
Tender zucchini halves filled with beef and tomato, topped with melted cheese and baked until golden.
# What You Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 14 oz lean ground beef
→ Tomato Base
05 - 1 can (14 oz) diced tomatoes
06 - 2 tbsp tomato paste
→ Seasonings & Herbs
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ¼ tsp crushed red pepper flakes (optional)
→ Cheese
12 - 1 cup shredded mozzarella cheese
13 - ¼ cup grated Parmesan cheese
→ Oil
14 - 2 tbsp olive oil
# How to Make It:
01 - Preheat oven to 400°F.
02 - Slice zucchini in half lengthwise and scoop out flesh, leaving a ¼-inch thick shell. Chop the scooped flesh and set aside.
03 - Arrange zucchini halves in a baking dish, brush with 1 tbsp olive oil, and season lightly with salt and black pepper.
04 - Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Sauté onion for 2–3 minutes until softened, then add garlic and cook 1 minute more.
05 - Add ground beef to skillet, breaking up with a spoon. Cook about 5 minutes until browned, then drain excess fat.
06 - Stir in chopped zucchini flesh, diced tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Simmer 5–7 minutes until most liquid evaporates.
07 - Spoon beef mixture into zucchini halves, mounding slightly.
08 - Sprinkle each zucchini boat evenly with mozzarella and Parmesan cheeses.
09 - Bake for 20–25 minutes until zucchini is tender and cheese is golden and bubbling.
10 - Allow to cool for 5 minutes before serving.
# Expert Tips:
01 -
- It feels like comfort food but sneaks in genuine vegetables—your body and taste buds both win
- Gluten-free and low-carb without any of the typical diet-food sadness, just pure, satisfying flavors
- Impressive enough to serve guests, easy enough that you'll make it on a Tuesday night for yourself
02 -
- Don't skip the step of draining excess fat from the beef—it's the difference between a refined dish and one that feels heavy
- The zucchini flesh you scoop out isn't waste; chopped and stirred into the filling, it adds texture and keeps moisture in check
- If your zucchini boats seem to be cooking faster than the filling is heating through, cover the baking dish with foil for the first 15 minutes, then uncover to let the cheese brown
03 -
- Score the flesh of the zucchini halves lightly with a knife before filling them—this helps them cook faster and absorb flavors more deeply
- Use a meat thermometer to check that your beef has reached a safe internal temperature; if you're scooping it into the boats raw or underdone, bring it to at least 71°C (160°F)