Zucchini Boats Stuffed with Ground Beef

The kitchen smelled absolutely incredible the first time I roasted zucchini with beef, mostly because I accidentally over-browned the garlic in a moment of distraction. I panicked, thinking the whole dish was ruined, but that slight char actually gave the stuffing a depth I had never achieved before. It became my go-to cheat meal for busy weeknights when I want something comforting but not heavy.

I served these boats to a friend who swore they hated zucchini, watching skeptically as they took the first bite. They were pleasantly surprised by how tender the vegetable became after baking, acting as the perfect vessel for all that savory meat. Now it is the only way they will eat squash, which I consider a personal victory.

Ingredients

• 4 medium zucchini: Look for firm ones without soft spots to ensure they hold their shape during baking.
• 400 g ground beef: A higher fat ratio keeps the filling juicy and flavorful, so do not drain too much of the oil.
• 1 small onion: Finely chopping the onion ensures it cooks down evenly and disappears into the savory beef mixture.
• 2 cloves garlic: Mincing the garlic finely releases its oils, which perfume the entire dish as it sautes.
• 1 can diced tomatoes: Draining the can prevents the final dish from becoming watery and soggy.
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds a rich umami depth to the sauce.
• Dried oregano and basil: These herbs provide that classic Italian seasoning profile that pairs perfectly with beef.
• Shredded mozzarella and Parmesan: The mix of melted and salty cheeses creates that irresistible golden crust on top.

Instructions

Prepare the Zucchini:

Slice them in half lengthwise and scoop out the center, being careful not to pierce the skin while leaving a sturdy shell.

Saute Aromatics:

Cook the onion and garlic in olive oil until the kitchen smells fragrant and the onions turn translucent.

Brown the Beef:

Add the meat to the skillet and break it apart, cooking until it is no longer pink.

Simmer the Filling:

Mix in the reserved zucchini flesh, tomatoes, and spices, letting the sauce thicken until it coats the spoon.

Assemble and Bake:

Fill the boats generously with the beef mixture, top with cheese, and roast until the tops bubble and turn golden brown.

Save

There is something so grounding about scraping the last bits of cheese out of the baking dish while the rain taps against the window. It turns a simple dinner into a moment of peace that makes the chaos of the day fade away.

Handling the Moisture

Zucchini releases a lot of water as it cooks, which can make the filling soggy if you are not careful. I usually pat the scooped shells dry with a paper towel before filling them to ensure they roast rather than steam.

Making It Ahead

You can easily assemble the entire dish a day in advance and keep it covered in the fridge. Just add a few extra minutes to the baking time since you will be starting from a cold temperature.

Serving Suggestions

While these boats are a meal on their own, a side dish really rounds out the experience.

• A crisp green salad with a vinaigrette cuts through the richness.
• Cauliflower rice soaks up any extra juices from the beef.
• Warm garlic bread is great for the non low carb eaters at the table.

Save

Grab a fork and dive into this cheesy, hearty goodness while it is hot.

Recipe FAQs

→ How do I prevent zucchini boats from getting soggy?

Pre-salt the zucchini halves and let them sit for 15 minutes before filling. This draws out excess moisture. Also, drain the diced tomatoes well and simmer the beef filling until thickened to reduce liquid content before baking.

→ Can I make these ahead of time?

Yes. Prepare the filling and stuff the zucchini boats up to a day in advance. Refrigerate covered, then add cheese just before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

→ What other cheeses work well?

Cheddar, Monterey Jack, or provolone add great flavor. For a Italian twist, try fontina or asiago. A blend of Italian cheeses works beautifully too. Just keep the total amount around one cup to maintain the right balance.

→ How do I know when the zucchini is done?

The zucchini should be tender when pierced with a fork but still hold its shape. The cheese on top should be golden and bubbly. If the cheese browns too quickly, tent the dish with foil for the remaining baking time.

→ Can I freeze stuffed zucchini boats?

Absolutely. Assemble and bake completely, then cool and freeze individually wrapped. Reheat in a 350°F oven for 20-25 minutes. Alternatively, freeze before baking and cook from frozen, adding 15 minutes to the baking time.

→ What's the best way to scoop out zucchini?

Use a small spoon or melon baller to scoop out the flesh, leaving about a half-inch shell. Be careful not to pierce through the skin. Chop the scooped flesh and add it to the beef filling so nothing goes to waste.