Easy Ground Beef Zucchini Boats That Don't Get Soggy — Finally
Cheesy, savory ground beef filling in tender zucchini boats – and the bottoms actually stay intact every single time. A simple salting step and pre-cooked filling make all the difference. Ready in 45 minutes, naturally low-carb and gluten-free.
Equipment
- Rimmed baking sheet or 9x13 baking dish
- Melon Baller (or small spoon)
- Large skillet (10 or 12-inch)
- Paper towels
Ingredients
- 4 medium zucchini (about 8 inches long, 1.5-2 inches in diameter)
- 1 lb ground beef (80/20)
- 1 cup crushed tomatoes or marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Preheat oven to 400°F. Cut zucchini in half lengthwise. Using a melon baller or small spoon, scoop out the centers, leaving a 1/4-inch thick shell. Place on a paper towel-lined baking sheet, cut side up.
- Sprinkle cut sides generously with salt. Let sit for 10-15 minutes. Pat completely dry with paper towels.
- While zucchini sits, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until well browned (5-6 minutes).
- Add diced onion to the skillet and cook 2 minutes until softened. Add minced garlic, oregano, and smoked paprika; cook 30 seconds until fragrant.
- Stir in crushed tomatoes. Reduce heat to low and simmer 3-4 minutes until liquid mostly evaporates and filling is thick. Season with salt and pepper. Stir in half of the Parmesan.
- Divide filling evenly among zucchini shells, pressing gently. Top with shredded mozzarella and remaining Parmesan.
- Bake on middle rack for 18-22 minutes, until cheese is melted and bubbly and zucchini is tender but still has slight bite.
- Let rest on baking sheet for 5 minutes before serving. Garnish with fresh parsley or basil.
Notes
Make Ahead: Assemble boats up to 2 days ahead and refrigerate unbaked. Add 5-7 minutes baking time. Freeze the meat sauce filling alone for up to 3 months.
Reheat: Best in oven or air fryer at 350°F for 5-7 minutes. Microwave 60 seconds then finish in toaster oven for crispy cheese.
Variations: Dairy-free: skip cheese, top with pesto or nutritional yeast. Spicy: add red pepper flakes or use hot Italian sausage. Kid-friendly: add extra marinara on top. Turkey/chicken: use ground poultry and add 1 tbsp olive oil. Heartier: stir in 1/2 cup cooked rice or quinoa with tomatoes.
Reheat: Best in oven or air fryer at 350°F for 5-7 minutes. Microwave 60 seconds then finish in toaster oven for crispy cheese.
Variations: Dairy-free: skip cheese, top with pesto or nutritional yeast. Spicy: add red pepper flakes or use hot Italian sausage. Kid-friendly: add extra marinara on top. Turkey/chicken: use ground poultry and add 1 tbsp olive oil. Heartier: stir in 1/2 cup cooked rice or quinoa with tomatoes.