Description
These cheesy ground beef zucchini boats are a hearty, low-carb dinner option that’s quick to prepare and flavorful. Fresh zucchini halves are stuffed with savory tomato-simmered ground beef, topped with melty cheese, and baked until golden. It’s an easy weeknight meal that’s kid-friendly, gluten-free, and a great way to use summer zucchini.
Ingredients
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6 small to medium zucchini
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1 tbsp olive oil
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1 finely diced onion
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1 lb ground beef (or beef/pork mix)
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2 tbsp tomato paste
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2 tbsp chopped fresh basil (optional)
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1 tsp dried Italian herbs or oregano
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½ tsp garlic powder or 2 garlic cloves, minced
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½ tsp salt
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Black pepper to taste
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1 (15 oz) can tomato sauce
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1½ cups shredded cheese (mozzarella, cheddar, or Gouda)
Instructions
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Preheat oven to 375°F (190°C).
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Slice zucchini in half lengthwise and scoop out centers to form boats. Lightly salt and set aside.
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In a skillet, heat olive oil and sauté onion until soft.
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Add ground beef and cook until browned.
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Stir in tomato paste, herbs, garlic, salt, and pepper.
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Pour in tomato sauce, stir, and simmer 5–10 minutes.
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Spoon beef mixture into zucchini boats. Arrange in baking dish.
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Top with shredded cheese.
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Bake for 25–30 minutes, until zucchini are tender and cheese is bubbly and golden.
Notes
For firmer zucchini, salt and pat dry before stuffing.
Add red pepper flakes or pepper jack cheese for spice.
Mix in cream cheese to beef for extra creaminess.
Can be made ahead—store unbaked in fridge up to 24 hours.
Freezes well—wrap in foil and freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American