Delicious Zucchini Boats Stuffed with Ground Beef for Easy Weeknight Dinners

When you’re craving comfort food that doesn’t leave you feeling weighed down, zucchini boats stuffed with ground beef are a total lifesaver. They’re hearty enough to satisfy a big appetite, but light enough to keep dinner fresh and balanced. Plus, they’re a clever way to sneak in extra veggies without anyone at the table complaining.

The first time I made these, I wasn’t sure how they’d go over with my family—but let’s just say the dish disappeared faster than I expected! The ground beef filling is savory and seasoned just right, the zucchini gets tender but not mushy, and the melty cheese on top ties it all together. If you love healthy twists on classic comfort food, you might also enjoy these family-friendly ground beef dinners that make busy nights a breeze.

Ingredients

Here’s everything you’ll need to make zucchini boats stuffed with ground beef:

• Zucchini (4 medium): Choose firm, evenly sized zucchini so they cook evenly and are easy to stuff.
• Ground beef (1 lb): Lean ground beef works best—less grease and just the right amount of flavor.
• Olive oil (2 tablespoons): Helps soften the zucchini and adds richness to the filling.
• Onion (1 small, diced): A savory base that gives the filling depth of flavor.
• Garlic (2–3 cloves, minced): Fresh garlic adds a delicious, aromatic kick.
• Tomato sauce (1 cup): Keeps the filling moist and ties everything together with tangy flavor.
• Italian seasoning (1 teaspoon): A simple blend that adds that classic Italian-style taste.
• Salt and black pepper (to taste): Adjust as you go for perfect seasoning.
• Mozzarella cheese (1 cup, shredded): Melts beautifully for that gooey, cheesy topping.
• Parmesan cheese (1/4 cup, grated): Adds a nutty finish on top of the zucchini boats.
• Fresh parsley (optional, for garnish): A pop of color and freshness before serving.

Instructions

Step 1: Prep the Zucchini

1. Preheat your oven to 375°F (190°C).
2. Wash the zucchini, slice them in half lengthwise, and use a spoon to carefully scoop out the centers, leaving a little “border” so they hold the filling.
3. Brush the insides lightly with olive oil and sprinkle with a pinch of salt and pepper.
4. Place the zucchini halves cut-side up in a baking dish.

Step 2: Cook the Beef Filling

1. In a large skillet, heat the remaining olive oil over medium heat.
2. Add the diced onion and cook until softened, about 3–4 minutes.
3. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
5. Stir in the tomato sauce and Italian seasoning. Let simmer for 3–4 minutes so the flavors meld together.

Step 3: Stuff the Zucchini

1. Spoon the beef mixture into each zucchini half, packing it in so they’re nice and full.
2. Sprinkle mozzarella and parmesan cheese generously over the top of each stuffed zucchini.

Step 4: Bake Until Golden

1. Cover the baking dish loosely with foil and bake for 20 minutes.
2. Remove the foil and bake another 10 minutes, or until the cheese is bubbly and golden brown.
3. Let cool slightly before serving, then garnish with fresh parsley if desired.

Tips & Variations

• Change up the protein: Try ground turkey, chicken, or even sausage for a different flavor profile. For a vegetarian option, swap in cooked lentils or plant-based crumbles.
• Make it spicy: Add a pinch of red pepper flakes or stir in diced jalapeños for a little kick.
• Switch the cheese: While mozzarella is classic, cheddar, provolone, or pepper jack give the boats a whole new personality.
• Boost the veggies: Mix in diced bell peppers, mushrooms, or spinach with the beef filling for extra color and nutrients.
• Low-carb/keto-friendly: Already low-carb, but you can make it even lighter by skipping the tomato sauce and using a creamy Alfredo-style base instead.
• Meal prep win: Bake the zucchini boats, let them cool, and store in the fridge. They reheat beautifully and make an easy grab-and-go lunch.
• Freezer-friendly: Assemble without baking, wrap tightly, and freeze. When ready to eat, bake straight from frozen, adding extra time.

Serving Suggestions

• Pair with a side salad: A fresh garden salad or Caesar salad balances the hearty beef filling and keeps the meal light.
• Add some bread: Garlic breadsticks or a slice of crusty Italian bread are perfect for soaking up any extra sauce.
• Family-style dinner: Serve the zucchini boats on a big platter and let everyone grab their own—it feels casual and fun for weeknights.
• Make it a low-carb feast: Pair with roasted veggies or cauliflower rice for a completely carb-conscious dinner.
• Date-night twist: Plate each zucchini boat individually, drizzle with a little balsamic glaze, and garnish with fresh herbs for a restaurant-style presentation.
• Kid-friendly option: Top the stuffed zucchini with extra mozzarella or even a sprinkle of cheddar to make them extra gooey and appealing for little ones.

FAQs

1. Can I make zucchini boats ahead of time?
Yes! You can prepare the zucchini and cook the beef filling up to a day in advance. Store them separately in the fridge, then stuff and bake just before serving for the best texture.

2. How do I keep zucchini boats from getting watery?
After scooping out the zucchini, sprinkle the insides lightly with salt and let them sit for about 10 minutes. Pat dry with a paper towel before filling—this draws out excess moisture.

3. Can I freeze zucchini boats?
Definitely. Assemble the boats (without baking), wrap tightly, and freeze for up to 2 months. When ready to eat, bake from frozen at 375°F, adding 10–15 extra minutes of cook time.

4. What’s the best way to reheat leftovers?
Reheat zucchini boats in the oven at 350°F for 15–20 minutes. The oven keeps them crispier compared to the microwave, which can make them soft.

5. Can I use a different type of squash?
Absolutely. Yellow squash or even hollowed-out eggplant can work beautifully with the same filling and method.

6. How can I make these boats more filling?
Add cooked rice, quinoa, or even small pasta like orzo to the beef mixture before stuffing. It stretches the filling and makes the meal heartier.

Final Thoughts

Zucchini boats stuffed with ground beef are the kind of recipe that checks all the boxes—they’re hearty, healthy, and surprisingly simple to pull together. Whether you’re serving them for a quick weeknight dinner or prepping them ahead for easy lunches, they’re a versatile dish that fits right into any meal plan.

The best part is how customizable they are. You can swap in different proteins, mix up the cheeses, or sneak in extra veggies depending on what you’ve got on hand. They’re proof that eating lighter doesn’t mean giving up comfort food. If you’re ready to explore even more family-friendly meals, check out these healthy ground beef recipes for more inspiration that’s both nourishing and delicious.

Print