Easy Ground Beef Zucchini Boats Recipe

I wrote this Beef Zucchini Boats recipe to help use up garden zucchini and turn ground beef into a fuss free, family friendly weeknight dinner you’ll want to make.

I never meant to become that person who hoards recipes but from my first bite of these Beef Zucchini Boats I got hooked. Zucchini filled with a flavorful ground beef center somehow feels like cheating, like restaurant food made in my messy kitchen, and I kept thinking why did I wait so long to try this.

There’s a weirdly satisfying mix of textures that makes you eat slower then reach for seconds, and if you’re hunting an Easy Zucchini fix that doubles as weeknight magic this will surprise you. I’m not gonna pretend it’s perfect, sometimes it falls apart, but that’s part of the fun.

Ingredients

• Zucchini, watery and low calorie, adds fiber and mild sweetness, keeps boats light.
• Ground beef, hearty protein, adds iron and savory fat, makes it filling and comforting.
• Marinara or crushed tomatoes, bring acidity, vitamin C, and rich tomato flavor, balances richness.
• Mozzarella cheese, melty and creamy, supplies calcium and comforting gooey texture on top.
• Breadcrumbs or panko, add crunch and help bind filling, soak up extra juices.
• Egg, small binder, adds protein and helps filling hold its shape when baked.
• Onion and garlic, aromatic base, add sweetness, savory depth and little pungent kick.
• Olive oil, healthy fat, boosts flavor, helps brown beef and carry aromatics.

Ingredient Quantities

• 4 medium zucchini (about 1 1/2 to 2 lb / 700 to 900 g)
• 1 lb (450 g) ground beef
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 1 cup (240 ml) marinara sauce or crushed tomatoes
• 1/2 cup (50 g) breadcrumbs or panko
• 1 large egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup (100 g) shredded mozzarella cheese
• 1/4 cup (25 g) grated Parmesan cheese
• Fresh parsley, chopped (optional)

How to Make this

1. Preheat oven to 400 F (200 C). Wash the zucchini and cut each one lengthwise, scoop out most of the seeds and soft center with a spoon leaving about 1/4 inch of flesh so they hold their shape, then roughly chop the scooped zucchini flesh and set aside; place the hollowed zucchini cut side up in a baking dish, drizzle a little of the olive oil over them and sprinkle with a bit of the salt, save the rest of the oil and salt for the filling.

2. Heat the remaining olive oil in a large skillet over medium heat, add the chopped onion and cook until softened about 4 minutes, stir in the garlic and cook 30 seconds more.

3. Add the ground beef to the pan, break it up with a spoon and cook until no pink remains, drain off any excess fat if needed.

4. Stir in the chopped zucchini flesh, marinara sauce, Italian seasoning, the rest of the salt and the black pepper, then add the breadcrumbs and the egg and mix well so the mixture holds together, cook for 2 to 3 minutes so flavors meld and mixture thickens a bit.

5. Remove the skillet from the heat and stir in about half of the mozzarella and half of the Parmesan so the filling is cheesy and cohesive, taste and adjust seasoning if needed.

6. Spoon the beef mixture into each zucchini boat, pressing down gently so they are nicely filled but not overflowing, don’t worry if they look a little loose.

7. Sprinkle the remaining mozzarella and Parmesan evenly over the filled boats and bake in the preheated oven until the zucchini is tender and the cheese is melted and golden, about 15 to 20 minutes depending on zucchini size.

8. Let the boats rest for 5 minutes, garnish with chopped fresh parsley if you like, then serve warm.

Equipment Needed

1. Baking dish (9×13 inch or similar) for the zucchini boats
2. Sharp chef’s knife for slicing and chopping
3. Cutting board
4. Large spoon to scoop out seeds and soft flesh
5. Large skillet for browning the beef and cooking the filling
6. Wooden spoon or sturdy spatula to break up meat and stir
7. Measuring cups and spoons
8. Mixing bowl to combine breadcrumbs, egg and cheeses
9. Box grater or fine grater for the Parmesan and shredding mozzarella
10. Oven mitts for handling the hot dish

FAQ

Easy Ground Beef Zucchini Boats Recipe Substitutions and Variations

• Zucchini: swap with halved bell peppers, yellow squash, or small eggplants. Bell peppers need less bake time, eggplant will be wetter so roast it a bit first.
• Ground beef: use ground turkey or pork, or try cooked brown lentils for a veggie version. Turkey is leaner so add a tablespoon olive oil while cooking; lentils replace meat 1 to 1 by volume but season well and add an egg or a splash of sauce to help bind.
• Breadcrumbs: replace with almond flour for gluten free, quick oats for texture, or cooked quinoa for extra protein. Almond flour soaks up more moisture so you may need a little extra egg or sauce.
• Mozzarella: substitute provolone, cheddar, or a vegan melty cheese. Stronger cheeses like cheddar add more flavor so taste before adding extra salt.

Pro Tips

1) Salt the scooped zucchini flesh and let it sit 10 to 15 minutes, then squeeze or pat it dry before adding to the filling. If you skip this you’ll end up with watery boats, and that ruins the texture.

2) Cook the filling until it’s thick and most liquid has evaporated, drain any excess fat, then let it cool a bit before you stir in the egg. Otherwise the egg can scramble and the mixture won’t bind right; panko works great here if you want a lighter, less gummy bite.

3) Mix about half the cheese into the filling for creaminess, save the rest to top and brown. If the top is getting too dark, tent loosely with foil for a few minutes, or put it under the broiler for just a minute at the end for a perfect golden finish but watch it like a hawk.

4) Use similarly sized zucchini so bake times match, and press the filling down gently into each boat so they cook evenly (a small ice cream scoop makes this way easier). Let them rest 5 minutes after baking so the filling firms up and they slice cleanly.