Are you looking for a delicious way to use up all that summer zucchini? These ground beef stuffed zucchini boats have become my family’s go-to dinner option! Tender zucchini filled with savory ground beef, topped with gooey melted cheese – it’s the perfect all-in-one meal that’s both healthy and satisfying.

Why You’ll Love This Stuffed Zucchini Recipe

I was skeptical the first time I made stuffed zucchini. Would my kids actually eat it? Would it be filling enough for my hungry husband? I’m happy to report that these zucchini boats have become one of our most requested dinners!

What I love most about this recipe is how simple it is to prepare. Even though stuffed zucchini looks fancy enough for company, it’s actually super easy to whip up on a busy weeknight. Just hollow out some zucchini, cook up a quick meat filling, stuff, and bake! Plus, it’s a great way to sneak extra vegetables into your family’s diet.

Whether you’re cooking for a crowd or just for yourself, this recipe is perfect for meal planning. It makes ten delicious servings, so you can enjoy it for dinner and still have plenty left for easy lunches throughout the week.

Ingredients You’ll Need

Here’s everything you’ll need to make these delicious stuffed zucchini boats:

Kitchen Tools You’ll Need

Before getting started, gather these kitchen tools to make your cooking process smooth and efficient:

• Large baking sheet (11 x 17 inches)
• Parchment paper
• Large frying pan or cast iron skillet
• Silicone spatula or wooden spoon
• Measuring spoons
• Sharp knife
• Spoon for hollowing out zucchini

How To Make The Best Stuffed Zucchini Boats

Now that you have all your ingredients ready, let’s dive into the step-by-step process of making these delicious stuffed zucchini boats. I’ve broken it down into simple steps that are easy to follow, even if you’re a beginner in the kitchen!

Preparing The Zucchini

The first step is preparing your zucchini for stuffing:

1. Preheat your oven to 375°F and line your baking sheet with parchment paper.
2. Wash all six zucchini thoroughly under cool running water.
3. Trim off both ends of each zucchini, then carefully slice them in half lengthwise. You’ll end up with 12 halves.
4. Using a spoon (a teaspoon works great for this), gently scrape out the inner flesh to create a hollow “boat” shape. Leave about a ¼-inch border all around to ensure your zucchini boats hold their shape during baking.
5. Chop about 1 cup of the scooped-out zucchini flesh into small pieces. Set this aside—we’ll be adding it to our filling for extra nutrition and to reduce food waste!
6. Place all your hollowed zucchini halves on the prepared baking sheet, cut-side up, ready to be filled.

Making The Savory Beef Filling

Now, let’s create that delicious filling that makes these zucchini boats so irresistible:

1. Heat a large skillet over medium-high heat. When it’s hot, add the ground beef.
2. Break up the beef with a wooden spoon or silicone spatula as it cooks. Continue cooking until the beef is fully browned and no pink remains, about 5-7 minutes.
3. If there’s excess grease in the pan, fold a paper towel and use your spatula to carefully soak it up and discard.
4. Add the chopped onion and the reserved 1 cup of chopped zucchini flesh to the skillet. Cook for 2-3 minutes, stirring occasionally, until the onion starts to become translucent.
5. Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic as it can become bitter.
6. Pour in the tomato sauce, then sprinkle in the Italian seasoning, salt, and pepper. Stir everything together well.
7. Let the mixture simmer for 2-3 minutes, allowing some of the excess liquid to evaporate and the flavors to meld together. Your kitchen will start smelling amazing at this point!

Assembling, Baking and Storing Your Stuffed Zucchini

We’re in the home stretch now! Let’s finish up these delicious stuffed zucchini boats and get them to the table.

Final Assembly and Baking

1. Using a spoon, carefully fill each hollowed zucchini half with the beef mixture. Distribute the filling evenly among all the boats, but don’t overstuff them—leave a little room at the top for the cheese.
2. Sprinkle the shredded mozzarella cheese generously over each stuffed zucchini boat. Don’t be shy with the cheese! If you love extra cheesy dishes like I do, feel free to use more than the recommended 1 cup.
3. Place the baking sheet in your preheated oven (375°F) and bake for 20-25 minutes. You’re looking for two things: the cheese should be golden and bubbly, and the zucchini should be tender but still holding its shape.
4. To test if the zucchini is done, carefully insert a fork into the edge of one boat—it should slide in easily but the zucchini shouldn’t be mushy.
5. Once done, remove from the oven and let the zucchini boats rest for about 5 minutes before serving. This brief resting period helps everything set up nicely.

My Pro Tips for Perfect Stuffed Zucchini

After making this recipe countless times, I’ve discovered a few tricks that take these stuffed zucchini boats from good to absolutely amazing:

• Choose zucchini that are similar in size for even cooking. Medium-sized zucchini (about 7-8 inches long) work best—they’re easier to hollow out and will cook more evenly.
• Don’t scoop out too much of the zucchini flesh. Leave about a ¼-inch border to ensure your boats hold their shape during baking.
• For a spicier version, add a pinch of red pepper flakes to the meat mixture or use spicy Italian sausage instead of ground beef.
• If you’re looking for a lighter option, ground turkey works wonderfully as a substitute for beef.
• For extra flavor, try mixing some grated Parmesan with the mozzarella topping.
• Fresh herbs make a beautiful and flavorful garnish—try sprinkling some chopped basil or parsley over the finished boats just before serving.

Storing and Reheating Leftovers

One of the things I love most about this recipe is how well it works for meal prep! Here’s how to store and enjoy your leftovers:

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Reheating: For best results, reheat in the oven at 350°F for about 10-15 minutes until heated through. If you’re in a hurry, microwave on medium power in 30-second intervals until warmed to your liking.
• Freezing: Yes, you can freeze these! After baking, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or container and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

These stuffed zucchini boats have become a staple in my weekly meal rotation. They’re perfect for busy weeknights, special enough for weekend entertaining, and the leftovers make lunch meal prep a breeze. I hope your family enjoys them as much as mine does!

What’s your favorite way to prepare zucchini? Let me know in the comments below!

Ground Beef Stuffed Zucchini Boats

Tender zucchini stuffed with savory ground beef, topped with melty mozzarella, and baked to perfection. A simple, hearty, and healthy meal perfect for busy weeknights or meal prep!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Dinner, Main Course

Cuisine American, Mediterranean

Servings 10

Calories 220 kcal

Ingredients

  

• 6 medium zucchini
• 1 pound lean ground beef 90/10
• 1 cup yellow onion diced
• 4 cloves garlic minced
• 15 oz 1¾ cups tomato sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 cup mozzarella cheese shredded

Instructions

 

• Preheat the oven to 375°F and line a large baking sheet with parchment paper.
• Wash the zucchini, trim the ends, and slice each zucchini in half lengthwise.
• Scoop out the flesh from each half using a spoon, leaving about a ¼-inch border. Chop 1 cup of the scooped-out zucchini flesh and set aside.
• Arrange the hollowed zucchini halves cut-side up on the prepared baking sheet.
• In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks (5-7 minutes).
• Drain excess grease if needed. Add diced onion and chopped zucchini flesh to the skillet and cook for 2-3 minutes.
• Stir in minced garlic and cook for another 30 seconds until fragrant.
• Add the tomato sauce, Italian seasoning, salt, and pepper. Stir well and simmer for 2-3 minutes.
• Spoon the beef mixture evenly into each zucchini boat, leaving a little room at the top.
• Top each stuffed zucchini with shredded mozzarella cheese.
• Bake in the preheated oven for 20-25 minutes, until cheese is bubbly and zucchini is tender but not mushy.
• Let cool for 5 minutes before serving.

Notes

Choose zucchini that are similar in size for even baking.

Don’t hollow out too much flesh; a ¼-inch border ensures structural integrity.

For extra flavor, sprinkle grated Parmesan cheese over the mozzarella before baking.

Swap ground beef with ground turkey or spicy Italian sausage for different flavor variations.

Leftovers store well in the fridge for up to 3 days or can be frozen for up to 2 months.

Keyword stuffed zucchini, zucchini boats