1 hour hr
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5 from 75 votes
Jump to Recipe | Updated: | by Nora
Need a recipe to use up all the zucchini from your garden? Try these easy zucchini boats! They are stuffed with a delicious ground beef filling and baked to cheesy perfection. A great family meal!
To be honest, I usually get my load of garden zucchini from my neighbor – I have yet to successfully grow them myself! But no matter who grows my zucchini, one of my favorite ways to use up those endless bushels of summer produce are zucchini boats.
The filling is super easy to make and the kids L-O-V-E them. This one is definitely a keeper!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe.Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- ground meat:you can use any ground meat in place of the beef – pork, a mix of beef and pork or ground turkey
- zucchini:if you have a giant zucchini from the garden vs smaller ones, slice into thick rounds, scoop out (make sure to leave a substantial bottom!) and fill them standing up.
- seasoning:feel free to switch up the seasoning to taste – oregano, Italian seasoning, ground paprika, taco seasoning… All wonderful!
- cheese:for a lighter version, skip the cheese and only sprinkle lightly with grated parmesan.
How to make zucchini boats
1. Prepare zucchini: Start by cutting your zucchini in half lengthwise, and scoop out the seeds with a spoon. Chop the zucchini flesh you scooped out and set aside.
2. Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, then add the ground beef and cook until well browned.
You can drain off excess grase, if you prefer. Stir in the tomato paste, oregano, garlic powder, salt and pepper.
3. Finish the filling: Stir the tomato sauce and scooped out zucchini flesh through the seasoned ground beef.
Then simmer the filling, covered, on low heat for 10 minutes. Remove the lid, stir well and simmer for another 5 minutes.
Towards the end of the cooking time, turn on your oven and preheat to 360°F. If you want to line your baking sheet with foil or baking parchment, do this now as well.
4. Fill and bake: Spoon the filling in the prepared zucchini halves. I usually use two teaspoons to do this, I find it’s easiest to scoop filling with one teaspoon and then carefully place it in the zucchini with the help of the second teaspoon.
Sprinkle the filled zucchini with cheese and bake for 20-25 minutes until bubbly!
Recipe tips
- make sure to brown the beef well; more color = more flavor! No need to drain if using lean ground beef, but feel free to drain if you’re using a fattier meat.
- if the filling seems dry, stir in a few tablespoons of water or beef broth. But careful – it needs to be quite thick for filling the zucchini, so don’t add too much liquid!
- if the filling seems too watery, simmer for longer without a lid on (this depends a lot on the thickness of tomato sauce used and on the water content of your zucchini!)
Storage tips
- Fridge:Refrigerate leftovers once cooled for around 30 minutes in an airtight container in the fridge for up to 3 days.
- Reheat:Reheat in the oven at 360°F for around 30 minutes, or microwave until steaming hot all the way through.
- Freeze:Flash-freeze the zucchini boats in a single layer on a lined baking sheet, for about 2 hours or until solid. Transfer them to a freezer bag or container, label with the name and use-by date and freeze for up to 3 months.
- Reheat from frozen: Either thaw the zucchini in the fridge overnight, then bake uncovered for 30-40 minutes at 360°F. Or reheat from frozen, covered, at 360°F for around 1 hour.
Serving ideas
I know many people like to eat zucchini boats by themselves as a light, lower carb meal. That’s just fine if it’s what you need! But not in my house, haha. We love our carbs, so here’s how I like to serve this recipe:
- With a side of rice, orzo salad or garlic bread
- Greek pasta salad or Italian pasta salad (I will skip the salami or reduce it in the Italian pasta salad when I serve it as a side)
- Summer corn salad or tomato cucumber avocado salad
- Roasted broccoli or sautéed green beans
More recipes to try
- Crockpot Stuffed Peppers
- Unstuffed Pepper Skillet
- Sautéed Zucchini
- Zucchini Fritters
- Zucchini Fries
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
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Easy Ground Beef Zucchini Boats
Need a recipe to use up all the zucchini from your garden? Try these easy zucchini boats! They are stuffed with a delicious ground beef filling and baked to cheesy perfection.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 5 from 75 votes
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Recipe details
Prep 30 minutes mins
Cook 30 minutes mins
Total 1 hour hr
Servings 6 servings
Difficulty Easy
Ingredients
- 6 small-medium zucchini
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 pound ground beef OR ground beef and pork
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh basil optional
- 1 teaspoon dried Italian herbs OR dried oregano
- ½ teaspoon garlic powder OR 2 cloves freshly minced
- ½ teaspoon salt or more to taste
- pepper to taste
- 1 (15oz) can tomato sauce
- 1.5 cups shredded cheese I used mozzarella; cheddar or Gouda work, too
Instructions
Prep zucchini: Wash 6 small-medium zucchini well, then slice in half lengthwise. Scoop out flesh with a small spoon and set aside. Place zucchini halves on baking sheet.
Brown beef and season: Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add 1 onion and cook until softened, then add 1 pound ground beef and cook until well browned. Stir in 2 tablespoons tomato paste, 2 tablespoons chopped fresh basil, 1 teaspoon dried Italian herbs, ½ teaspoon garlic powder, ½ teaspoon salt and pepper.
Finish filling: Stir in 1 (15oz) can tomato sauce and scooped out zucchini flesh (chop if desired for more even filling), then simmer, covered, on low heat for 10 minutes. Remove the lid, stir well and simmer for another 5 minutes.
Fill and bake: Heat oven to 360°F. Spoon filling in prepared zucchini halves. Sprinkle with 1.5 cups shredded cheese and bake 20-25 minutes until bubbly.
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Notes
Cooking tips
- make sure to brown the beef well; more color = more flavor! No need to drain if using lean ground beef, but feel free to drain if using a fattier meat.
- if filling seems dry, stir in a few tablespoons of wate or beef broth. But careful – it needs to be quite thick for filling the zucchini, so don’t add too much liquid.
- if filling seems too watery, simmer for longer without a lid on (depends a lot on thickness of tomato sauce used)
Ingredient notes
- ground meat: can use any ground meat in place of the beef – pork, a mix of beef and pork or ground turkey
- zucchini: if you have a giant zucchini from the garden vs smaller ones, slice into thick rounds, scoop out (make sure to leave a substantial bottom!) and fill that way.
- seasoning: feel free to switch up the seasoning to taste – Italian seasoning, ground paprika, taco seasoning… All wonderful!
- cheese: for a lighter version, skip the cheese and only sprinkle lightly with grated parmesan.
Storage
Store leftovers in the fridge, well covered, for up to 3 days. Reheat in the oven at 360°F until piping hot all the way through.
Or freeze for up to 3 months. Flash-freeze zucchini boats in a single layer on a lined baking sheet, for about 2 hours or until solid. Transfer to a freezer bag or container, label with the name and use-by date and freeze.
To reheat, thaw zucchini in fridge overnight, then bake uncovered for 30-40 minutes at 360°F. Or reheat from frozen, covered, at 360°F for around 1 hour.
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 7gProtein: 26gFat: 17gSaturated Fat: 9gCholesterol: 82mgSodium: 865mgPotassium: 610mgFiber: 2gSugar: 5gVitamin A: 722IUVitamin C: 7mgCalcium: 268mgIron: 3mg
Nutrition is an estimate.
More recipe information
Course: Main Course
Cuisine: Mediterranean
Recipe first published on 05/02/2020. Updated with step by step photos, new text and better instructions on 06/12/2024.
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Valerie says
Excellent Summer supper! We served with a green salad and mashed potatoes.Reply
Pam says
Absolutely delicious. I follow a kidney friendly diet so decreased the salt and used no salt added diced tomatoes. So very good!
Reply
Kim says
Delicious!!!Reply
Christine says
I really liked this!Used 2 large zuccinis and added Monterey jack cheese also.Made this recipe yesterday and my grandson’s really liked it.I pulsed the zucchini seeds and all.Will definitely make again.Reply
Nancy Pasco says
very goodReply
Nora says
I’m glad to hear it, Nancy!
Reply
Judy D says
I cut off ends so u can eat all.Reply
Nora says
Great tip, Judy!
Reply
Judy Djsd says
I cut off ends so u can eat all.Reply
Vicki Johnson says
This is a wonderful and very tasty recipe! I highly recommend this.Reply
Nora says
I’m so glad, Vicki!
Reply
Mary says
Was very delicious! Will make again.
Reply
Debbie says
Delicious!! I added brown rice like my mom used to with stuff peppers, so yummy
Reply
Nora says
That sounds so delicious, Debbie!
Reply
Kim says
I love this recipe!! it is simple quick and uses items everyone has in thier fridge and pantry.Reply
Nora says
I’m so glad, Kim!
Reply
Patricia Moccia says
So I changed the recipe up a bit. I added taco seasoning to the ground beef and cooked according to directions. I then added a jar of salsa and fresh corn (not cooked but you could) topped with the cheese and then baked according to the recipe. Overstuffing is not a bad idea. Delicious!Reply
Nora says
That sounds absolutely delicious, Patricia!
Reply
Carolyn Keefe says
What a great basic recipe! I made a middle eastern version, with ground lamb and Trader Joe’s Zhoug sauce and feta cheese on the top. I had rice, cucumbers and mint yogurt on the side. It was delicious! I also want to add that this is very Weight Watchers friendly. I think you could add mushrooms and peppers to the ground beef for an Italian version (with just a sprinkling of cheese), or beans, jalapeño peppers and taco seasoning for a Mexican version. Thanks for the great recipe!
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Nora says
That sounds amazing, Carolyn! Thanks for all of your ideas, I appreciate your time.
Reply
Cherie says
So easy and soooo delicious!!Reply
Nora says
I’m so glad, Cherie!
Reply
Patti says
I used Rotel tomatoes in place of tomato sauce and they turned out delicious!
Reply
Nora says
Sounds delicious, Patti!
Reply
Ron says
Best zucchini recipe ever!!
Will definitely make again.Reply
Ann Quinn says
It turned out better than I expected!
Subbed ground turkey added lots of fresh garlic.
Next time I’ll try Mexican and use enchilada sauce and taco seasoning.Reply
Nora says
I’m so glad, Ann!
Reply
Christine says
Very good!I added more salt and half cheddar,half mozzarella.Reply
Nora says
I’m glad it turned out well for you, Christine!
Reply
Michelle says
Used leftover ingredients – breakfast sausage (drained), sauteed chopped carrots, onion & garlic, 1/2 c of leftover rice pilaf, c leftover spaghetti sauce w/hamburger, sm can of tomato sauce & celery salt. Dried Italian seasoning instead of just oregano SO GOOD.Reply
Nora says
I’m so glad, Michelle!
Reply
Audrey Lebowitz says
I made this and I made a couple adjustments 1. Put whole zucchini in Pyrex with water In microwave at first to soften before cutting in half and scooping out pulp.
2. Squeezed water out of chopped zucchini pulp in cheesecloth
3. Added sweet sausage to chopped beefReply
Helen says
What do you do with the seeds? When I scoop the middle out all I get is seeds.
Reply
Nora says
Do you have very large zucchini? In that case, the seeds can be huge and not very pleasant to eat, so I discard them. I never have to discard the middle from small-medium zucchini because the seeds are small and in soft zucchini flesh.
Reply
Judy D says
glad u mention seeds r large in bigger zucchini. Will keep buying small zucchini and we eat 2 halves eachReply
Gail says
Thank you for sharing. This is such an awesome zucchini recipe. One of my favorite veggies.Reply
Barbara says
Delicious, THANK You for the recipe.
I have my own zucchini in the garden.Reply