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Ground Beef Zucchini Boats

Ground Beef Zucchini Boats

Halved zucchini filled with seasoned ground beef, diced tomatoes, and melted cheese, then baked until tender. A healthy, gluten free dinner with big flavor that is ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium-large zucchini
  • 1 lb ground beef, 80 to 85 percent lean
  • 1 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup diced tomatoes, fresh or canned and drained
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded mozzarella or cheddar cheese
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp grated Parmesan optional

Equipment

  • Large Skillet
  • Large Baking Dish
  • Small Spoon or Melon Baller
  • Cutting Board
  • Sharp Knife

Method
 

  1. Preheat oven to 400 degrees F. Grease a large baking dish.
  2. Prep zucchini: halve lengthwise, scoop flesh leaving 1/4 inch walls. Chop flesh finely, set aside. Pat shells dry.
  3. Cook aromatics: heat olive oil in a skillet over medium heat. Cook onion 3 to 4 minutes. Add garlic, cook 1 minute more.
  4. Brown beef: add ground beef, break apart, cook 5 to 6 minutes until browned. Drain excess fat.
  5. Make filling: add zucchini flesh, tomatoes, tomato paste, and all spices. Stir and cook 2 to 3 minutes until thickened. Taste and adjust.
  6. Fill boats: spoon filling into zucchini shells. Top with shredded cheese and Parmesan if using.
  7. Bake: bake uncovered 20 to 25 minutes until zucchini is tender and cheese is golden. Rest 5 minutes, garnish with parsley.

Notes

  • Pat zucchini shells dry before filling to reduce wateriness.
  • Use the scooped zucchini flesh in the filling to reduce waste.
  • Drain beef after browning for a cleaner, less greasy filling.
  • Make filling up to 24 hours ahead and refrigerate separately.
  • Keeps 4 days refrigerated in an airtight container.