If you’re looking for a delicious, hearty, and low-carb dinner idea, these Beef Stuffed Zucchini Boats are about to become your new favorite recipe! Hollowed-out zucchini halves serve as the perfect edible vessel, filled with a savory beef mixture, fresh veggies, and melty cheese. Not only are they incredibly flavorful, but they’re also nutritious and easy to make.

Whether you’re meal prepping for the week, feeding your family, or just treating yourself, this recipe is a fantastic way to turn simple ingredients into a satisfying meal. Plus, it’s endlessly customizable, so you can add your own twist to these zucchini boats!

Why You’ll Love These Beef Stuffed Zucchini Boats

These zucchini boats are everything you want in a wholesome, comforting dish. Here’s why:

• Protein-Packed: Ground beef and cheese make these boats filling and satisfying.
• Low-Carb and Gluten-Free: Perfect for those following keto, paleo, or other low-carb lifestyles.
• Customizable: You can swap out the beef or add your favorite toppings to suit your taste.
• A Complete Meal: Veggies, protein, and cheese all in one convenient dish.
• Perfect for Meal Prep: They reheat beautifully, making them great for lunches or quick dinners during the week.

What Do Beef Stuffed Zucchini Boats Taste Like?

Imagine all the flavors of a comforting, savory meat sauce stuffed into tender zucchini, topped with gooey, golden-brown cheese. The zucchini itself becomes soft and flavorful as it bakes, while the beef mixture is rich, seasoned, and bursting with fresh herbs and spices. Every bite is perfectly balanced between the juicy filling, melted cheese, and tender zucchini.

Ingredients You’ll Need

Here’s what you’ll need to make Beef Stuffed Zucchini Boats:

For the Zucchini Boats:

• Zucchini (4 medium-sized, halved lengthwise)
• Olive oil (1 tablespoon, for brushing)
• Salt and pepper (to taste)

For the Filling:

• Ground beef (1 lb, lean or your preference)
• Onion (1 small, finely diced)
• Garlic (2 cloves, minced)
• Tomato sauce (1 cup)
• Tomato paste (2 tablespoons)
• Italian seasoning (1 teaspoon)
• Paprika (½ teaspoon)
• Salt and pepper (to taste)
• Fresh parsley or basil (2 tablespoons, chopped, plus extra for garnish)
• Optional: Red pepper flakes (for a little heat)

For Topping:

• Mozzarella cheese (1 cup, shredded)
• Parmesan cheese (¼ cup, grated)

Tools You’ll Need

To make this recipe, you’ll need:

• A baking dish (large enough to fit the zucchini halves snugly).
• A melon baller or spoon (to hollow out the zucchini).
• A skillet (for cooking the beef filling).
• A sharp knife and cutting board (for prepping the zucchini and vegetables).

Ingredient Additions and Substitutions

This recipe is super flexible, so feel free to get creative with the ingredients!

• Swap the Protein: Ground turkey, chicken, sausage, or even a plant-based meat substitute work beautifully.
• Add Veggies: Diced bell peppers, mushrooms, or spinach make excellent additions to the filling.
• Go Spicy: Add diced jalapeños or extra red pepper flakes for a spicy kick.
• Try Different Cheese: Cheddar, provolone, or Monterey Jack are all tasty alternatives.

How to Make Beef Stuffed Zucchini Boats

Ready to get started? Here’s how to make these delicious zucchini boats:

Step 1: Prep the Zucchini

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and use a spoon or melon baller to scoop out the seeds and flesh, creating hollow “boats.” Be careful not to scoop too deep—you want to leave a sturdy border to hold the filling.
3. Brush the hollowed-out zucchini with olive oil and season with salt and pepper. Place them in a baking dish, cut-side up.

Step 2: Make the Beef Filling

1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the onion and garlic, cooking until softened, about 2-3 minutes.
3. Stir in the tomato sauce, tomato paste, Italian seasoning, paprika, salt, and pepper. Simmer the mixture for 5-7 minutes until thickened and flavorful.
4. Stir in the chopped parsley or basil and remove from heat.

Step 3: Stuff the Zucchini

1. Spoon the beef mixture into the hollowed-out zucchini boats, packing it in tightly and mounding it slightly over the top.
2. Sprinkle the mozzarella and Parmesan cheeses evenly over the stuffed zucchini.

Step 4: Bake

1. Cover the baking dish with foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese is melted and golden brown.

Step 5: Garnish and Serve

1. Remove the zucchini boats from the oven and let them cool for a few minutes.
2. Garnish with extra parsley or basil and serve hot.

What to Serve with Beef Stuffed Zucchini Boats

These zucchini boats are a complete meal on their own, but if you’d like to serve them with something, here are a few ideas:

• Grains: Serve with rice, quinoa, or cauliflower rice for a heartier meal.
• Bread: Pair with a slice of crusty garlic bread to soak up the sauce.
• Salad: A simple green salad or a Caprese salad complements the flavors beautifully.

Tips for Perfect Zucchini Boats

• Don’t Overbake: Keep an eye on the zucchini while baking. You want them tender but not mushy.
• Save the Zucchini Flesh: Chop and add the scooped-out zucchini flesh to the beef mixture for extra flavor and nutrition.
• Cheese First: If you prefer a crispy cheese crust, sprinkle the Parmesan on first, then layer with mozzarella.
• Meal Prep: You can assemble the zucchini boats ahead of time and bake them right before serving.

Storage Instructions

• Refrigerate: Store leftover zucchini boats in an airtight container in the fridge for up to 3 days.
• Reheat: Warm them in the oven at 350°F for 10-12 minutes, or microwave for a quicker option.
• Freeze: These zucchini boats freeze well! Wrap each one in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQ)

Can I make these vegetarian?

Absolutely! Substitute the ground beef with cooked lentils, quinoa, or a plant-based meat alternative for a vegetarian-friendly version.

What if my zucchini is too small?

If your zucchini is small, you can scoop out less of the flesh and use the remaining filling for a side dish or freeze it for later.

Can I make this recipe dairy-free?

Yes! Use dairy-free cheese alternatives or skip the cheese topping altogether. The beef filling is still incredibly flavorful.

What’s the best way to prevent soggy zucchini?

To prevent soggy zucchini, salt the hollowed-out zucchini and let them sit for 10 minutes to draw out excess moisture. Pat them dry before stuffing.

Conclusion

There you have it—Beef Stuffed Zucchini Boats that are savory, satisfying, and bursting with flavor. This recipe is proof that healthy eating can still be incredibly delicious and comforting. Whether you’re making them for a family dinner or meal prepping for the week, these zucchini boats are sure to impress!

I’d love to hear how your zucchini boats turn out. Share your feedback in the comments below or tag me on Pinterest with your creations! And if you’re looking for more stuffed vegetable ideas, check out my recipes for stuffed bell peppers or cheesy stuffed mushrooms—you won’t be disappointed!

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 21g
• Carbohydrates: 7g
• Fat: 19g
• Fiber: 2g
• Sugar: 3g

Enjoy these delicious beef stuffed zucchini boats with every hearty, cheesy bite—they’re a guaranteed hit! 😊