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30-Minute Ground Beef Zucchini Boats

Hollowed zucchini halves filled with Italian-seasoned ground beef, chopped zucchini flesh, and tomato sauce, topped with melted mozzarella for a low-carb, keto-friendly dinner in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis halved lengthwise; 7 to 8 inches long preferred
  • 2 tbsp olive oil 1 tbsp for brushing shells, 1 tbsp for skillet
  • 1 lb lean ground beef 90/10 or 93/7 preferred
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup tomato sauce or marinara
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • salt and black pepper to taste
  • 1 cup shredded mozzarella cheese or a mix of mozzarella, cheddar, and Parmesan
  • fresh parsley or basil chopped, for garnish

Equipment

  • Large rimmed baking sheet
  • Parchment paper or foil
  • large skillet
  • Metal spoon for scooping
  • pastry brush

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Slice each zucchini in half lengthwise. Scoop out the center flesh with a metal spoon to create a trench about 1/4 inch deep, leaving sturdy walls. Chop the scooped flesh into small pieces and set aside. If the shells feel wet, salt the interior lightly, rest for 5 minutes, and pat dry with paper towels.
  3. Brush the inside and outside of each zucchini half with olive oil. Place cut-side up on the prepared baking sheet. Pre-bake for 5 to 7 minutes until slightly translucent at the edges but still firm.
  4. While the shells pre-bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
  5. Add the ground beef, breaking into small crumbles. Cook over medium-high heat until browned and no pink remains. Drain excess fat.
  6. Stir in the minced garlic and cook for 30 seconds. Add the chopped zucchini flesh, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes until the sauce reduces and coats the beef.
  7. Spoon the beef filling generously into each pre-baked zucchini shell, mounding it slightly above the rim. Sprinkle shredded cheese evenly over the top of each boat.
  8. Bake for 15 minutes until the cheese is golden and bubbly and the zucchini is tender-crisp when pierced with a fork.
  9. Garnish with fresh chopped parsley or basil and serve immediately.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes on a parchment-lined tray for best texture. Microwave at medium power for 60 to 90 seconds on a paper towel. Does not freeze well. Substitutions: Ground turkey, chicken, or Italian sausage substitute directly for ground beef. Add red pepper flakes or diced jalapeño for heat. For a Mexican variation, use taco seasoning, salsa, pepper jack cheese, and garnish with avocado, sour cream, and cilantro. Pro tips: Always pre-bake the empty shells. Salt and pat dry wet zucchini before filling. Simmer the filling until thick and scoopable before filling the boats. Mound filling above the rim to account for settling during the bake.