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Home / Recipes / Dinner / Ground Beef / Easy Ground Beef Zucchini Boats

Easy Ground Beef Zucchini Boats

1 hr
| 11 Comments |
5 from 22 votes
Jump to Recipe 05/02/20 | Updated: 05/14/20 | by Nora
Stuffed Zucchini Boats Image Pin

Printable recipe

top down view on sheet pan with zucchini boats
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5 from 22 votes
A great recipe to use up all the zucchini from your garden!
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  • Recipe details
  • Cooking tips
  • Ingredient notes
  • Leftovers
  • Comments

Recipe details

Prep 30 mins
Cook 30 mins
Total 1 hr
Difficulty Easy
Servings 6 servings
Nutrition 289 kcal

Equipment

  • Baking Sheet
  • Large Skillet

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
  • 1 teaspoon 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 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 olive oil in large skillet over medium-high heat. Add onion and cook until softened, then add ground beef and cook until well browned. Stir in tomato paste, oregano, garlic powder, salt and pepper.
  • Finish filling:
    Stir in 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 cheese and bake 20-25 minutes until bubbly.
Tried this recipe?Let us know how it turned out!
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.

Leftovers

Store leftovers in the fridge, well covered, for up to 2 days. Reheat in the oven until piping hot all the way through.

Nutrition

Calories: 289kcalCarbohydrates: 7gProtein: 26gFat: 17gSaturated Fat: 9gCholesterol: 82mgSodium: 865mgPotassium: 610mgFiber: 2gSugar: 5gVitamin A: 722IUVitamin C: 7mgCalcium: 268mgIron: 3mg

To be honest, I usually get my load of garden zucchini from my neighbor – I have yet to successfully grow them myself (you can see a giant summer squash I once got from her in this recipe)! But no matter who grows my zucchini, one of my favorite ways to use them up are these zucchini boats.

The filling is super easy to make and the kids L-O-V-E them. My mom used to make a version with rice and ricotta growing up and I refused to eat those 🙈 so I’m very happy we found a version everybody enjoys!

top down view on female hands holding baking sheet with stuffed zucchini
close up photo of zucchini boats
zucchini boats on a black pan

Nora Rusev from Savory Nothings
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

  1. Ann Quinn says

    November 22, 2021 at 2:26 am

    5 stars
    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

      November 22, 2021 at 9:19 am

      I’m so glad, Ann!

      Reply
    • Christine says

      May 09, 2022 at 2:56 am

      5 stars
      Very good!I added more salt and half cheddar,half mozzarella.

      Reply
      • Nora says

        May 10, 2022 at 6:36 pm

        I’m glad it turned out well for you, Christine!

        Reply
  2. Michelle says

    June 08, 2021 at 7:16 pm

    5 stars
    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

      June 08, 2021 at 8:30 pm

      I’m so glad, Michelle!

      Reply
  3. Audrey Lebowitz says

    December 25, 2020 at 8:53 pm

    5 stars
    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 beef

    Reply
    • Helen says

      March 12, 2021 at 6:38 pm

      What do you do with the seeds? When I scoop the middle out all I get is seeds.

      Reply
      • Nora says

        March 13, 2021 at 12:15 am

        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
  4. Gail says

    September 24, 2020 at 3:39 am

    5 stars
    Thank you for sharing. This is such an awesome zucchini recipe. One of my favorite veggies.

    Reply
  5. Barbara says

    August 07, 2020 at 7:26 pm

    Delicious, THANK You for the recipe.
    I have my own zucchini in the garden.

    Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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