Easy Ground Beef Zucchini Boats That Stay Firm and Flavorful — in 45 Minutes
The trick to a really good zucchini boat isn't in the filling — it's in the two minutes you spend salting the zucchini. This 45-minute dinner stays firm, flavorful, and is a family favorite. Naturally gluten-free and low-carb.
Equipment
- Large Skillet
- 9x13 Baking Dish
- Melon Baller (or small spoon)
- Paper towels
- Box Grater (optional)
Ingredients
- 4 medium zucchini (about 6-7 inches long)
- 1 lb ground beef (85/15)
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 small bell pepper, diced
- 1 can (8 oz) tomato sauce
- 1 tsp Italian seasoning
- Kosher salt and black pepper, to taste
- 1 cup shredded mozzarella (freshly grated)
- 1/4 cup grated Parmesan
- Olive oil and fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F. Lightly grease a 9x13 baking dish with olive oil.
- Halve the zucchini lengthwise. Use a small spoon or melon baller to scoop out the center, leaving about a 1/4-inch thick wall on all sides.
- Sprinkle the cut sides of the zucchini generously with kosher salt. Place them cut-side down on a layer of paper towels. Let them sit for 15 minutes. You will see beads of water on the towels — that is your success.
- While the zucchini sits, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned. Add the onion, bell pepper, and garlic. Cook for 3-4 minutes until softened. Drain any excess fat. Stir in the tomato sauce, Italian seasoning, a pinch of salt, and a few grinds of black pepper. Simmer for 5 minutes, until the mixture is thick — not watery. Taste and adjust salt.
- Pat the zucchini dry with fresh paper towels. Arrange them cut-side up in the prepared baking dish. Spoon the filling evenly into each boat, pressing lightly. Do not overstuff.
- Sprinkle the mozzarella and Parmesan evenly over the filled boats. Bake for 20-25 minutes, until the zucchini is tender (fork slides in easily but boat holds shape) and the cheese is bubbly and golden at the edges.
- Let the boats rest in the pan for 5 minutes. This helps them set. Sprinkle with fresh parsley and serve warm.
Notes
Prep Ahead: Assemble completely (except parsley) and refrigerate for up to 2 days. Add 5-10 minutes to bake time if cold. Freeze baked boats individually for up to 3 months. Reheat in a 350°F oven for 10-12 minutes or air fryer at 350°F for 5-7 minutes.
Don't skip the salting! It draws out moisture and keeps the boats firm. Also, cook the filling down until thick — a wet filling causes sogginess. Let the boats rest after baking for best structure.
Substitutions: Use ground turkey or chicken (add olive oil), dairy-free (skip cheese, top with pesto or hummus), vegetarian (black beans and corn), or spicy Italian (hot Italian sausage).