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Cheesy Ground Beef Zucchini Boats

Cheesy Ground Beef Zucchini Boats are a low-carb dinner with tender zucchini, a seasoned marinara beef filling, and bubbly melted cheese. This baked recipe is easy to portion for weeknights and meal prep—slice, scoop, fill, and bake until golden at the edges.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini
ground beef filling
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1.5 cup marinara sauce
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
cheese and herbs
  • 1.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 fresh basil for garnish (optional) optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep zucchini
  1. Preheat the oven to 375°F (190°C). Set out a baking dish so you can assemble quickly once the boats are prepped.
  2. Slice the zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving about ¼ inch around the edges for sturdy boats.
  3. Brush the zucchini with olive oil and place them in a baking dish. Arrange cut-side up so they hold the filling while baking.
Cook beef filling
  1. Heat the remaining olive oil in a skillet over medium heat. The pan should look glossy before adding the onion.
  2. Cook the onion for 3 minutes. Stir occasionally until softened and fragrant.
  3. Add the garlic and cook for 30 seconds. Stop as soon as it becomes fragrant to avoid browning.
  4. Add the ground beef and cook until browned. Break it up as it cooks until no pink remains.
  5. Drain excess grease if necessary. Keep the mixture loose enough to spoon into the zucchini boats.
  6. Stir in marinara sauce, Italian seasoning, smoked paprika, salt, and black pepper. Combine until the seasoning is evenly distributed.
  7. Simmer for 5 minutes. You should see steady bubbling as the sauce thickens slightly.
Assemble and bake
  1. Fill each zucchini boat generously with the beef mixture. Mound the filling so every bite has sauce and meat.
  2. Sprinkle mozzarella and Parmesan evenly over the tops. Cover the filling so the cheese melts into a bubbly layer.
  3. Bake for 25–30 minutes until the zucchini is tender and the cheese is bubbly. Look for browned, bubbling edges on the cheese.
  4. Garnish with parsley and basil before serving. Finish right before eating for the freshest color and aroma.

Notes

Pro tip: for extra-tender zucchini, choose medium zucchini and don’t scoop too close to the skin—about ¼ inch keeps the boats from collapsing. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended due to zucchini texture changes after thawing. Dietary swap: use lean turkey or a 93% lean ground option for a slightly lighter result while keeping the same seasoning.