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Ground Beef Zucchini Boats with halved zucchini filled with seasoned ground beef tomato sauce and melted cheese baked until tender and golden

Ground Beef Zucchini Boats

Hollowed zucchini shells filled with seasoned ground beef, diced tomatoes, and melted cheese, then baked until golden. A healthy, gluten-free dinner ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini, halved lengthwise
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup diced tomatoes, fresh or canned and drained
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley or basil, chopped for garnish

Equipment

  • Baking Sheet
  • Skillet
  • Spoon for scooping

Method
 

  1. Scoop the zucchini flesh, chop it, and set aside for the filling.
  2. Cook onion, garlic, and ground beef in a skillet until browned.
  3. Stir in the zucchini flesh, tomatoes, tomato paste, and seasonings and cook until thickened.
  4. Fill the zucchini shells and top with shredded cheese.
  5. Bake at 400°F for 20 to 22 minutes until golden and tender.

Notes

  • Pre-bake empty shells for 5 minutes for more even cooking.
  • Drain excess liquid from filling before stuffing.
  • Leave a small border at the top when filling to prevent spillover.
  • Reheat leftovers in the oven at 375°F for best texture.