Ground Beef Zucchini Boats That Never Get Soggy - the Summer Dinner My Kids Actually Ask For
These ground beef zucchini boats are the summer dinner my kids actually ask for - salted, pre-baked shells keep the edges crisp-edged while a cheesy beef-and-rice filling stays put. They are on the table in about 50 minutes and reheat beautifully.
Equipment
- Rimmed Baking Sheet
- Cooling Rack or Colander
- Paper towels
- Large Skillet (12-inch)
- Small Spoon or Grapefruit Spoon
- Mixing Bowl
Ingredients
- 4 medium zucchini (about 8 inches long)
- 1 pound ground beef (80/20)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups marinara sauce
- 1 cup cooked rice or quinoa
- 1 1/2 cups shredded mozzarella
- 1/3 cup grated Parmesan
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper
- Fresh basil, for serving
Instructions
- Preheat the oven to 375°F. Halve each zucchini lengthwise and scoop out the seeds and a thin layer of flesh, leaving a 1/4-inch wall all the way around. Don't dig too deep - you want a boat, not a canoe.
- Sprinkle the cut sides generously with salt and place them cut-side up on a cooling rack set over a sink or bowl. Rest for 10 minutes until beads of moisture appear, then pat dry with paper towels.
- Brush the shells with olive oil, arrange them cut-side up on a rimmed baking sheet, and bake for 10 minutes until the flesh turns slightly deeper and matte.
- While the shells pre-bake, heat a large skillet over medium-high heat. Add the ground beef and leave it undisturbed for 2-3 minutes until browned on the bottom. Break it up, add the onion, season with salt and pepper, and cook until the onion is soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Drain off the excess fat. Stir in the marinara, cooked rice, Italian seasoning, and half the Parmesan. Cook for 2-3 minutes until the sauce thickens slightly.
- Spoon the filling into the pre-baked shells, mounding it slightly, and top with the shredded mozzarella and remaining Parmesan.
- Bake for 20-25 minutes until the filling bubbles around the edges and the mozzarella is melted and browning in patches. For extra color, broil for the last 2 minutes, watching closely.
- Let the boats rest for 5 minutes before serving so the filling settles, then sprinkle with torn basil and serve warm.
Notes
Don't skip the salting step - it is what keeps the shells firm. Keep the hollows to a 1/4-inch wall; scooping too deep makes the boats floppy. Check at 20 minutes: the filling should be bubbly and the shells tender but still holding their shape. To make ahead, assemble the raw boats, cover, and refrigerate for up to 2 days, or freeze unbaked for up to 2 months. Reheat leftovers in a 350°F oven, not the microwave, so the shells stay firm. For a dairy-free version, use dairy-free mozzarella and skip the Parmesan or swap in nutritional yeast.