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Ground Beef Zucchini Boats

Ground beef zucchini boats baked until the zucchini is tender and the cheese is fully melted. Filled with a savory marinara-seasoned beef mixture and topped with mozzarella and Parmesan for a hearty low-carb dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Boats
  • 4 medium zucchini
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 cup marinara sauce
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast the zucchini
  1. Preheat the oven to 400°F (200°C).
  2. Slice the zucchini lengthwise and scoop out the centers, leaving a ¼-inch border.
  3. Place the zucchini halves on a baking sheet.
Cook the beef filling
  1. Heat the olive oil in a skillet over medium heat.
  2. Add the onion and cook for 3 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the ground beef and cook until browned.
  5. Stir in the marinara sauce, Italian seasoning, paprika, salt, and black pepper.
  6. Simmer for 5 minutes.
Assemble and bake
  1. Fill each zucchini boat with the beef mixture.
  2. Top with mozzarella and Parmesan cheese.
  3. Bake for 18–22 minutes, until the zucchini is tender and the cheese is melted, with a melted, lightly bubbling surface as the cue.
  4. Garnish with parsley and serve.

Notes

For best texture, leave the ¼-inch zucchini border so the boats hold their shape while baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through. Freezing is not recommended because zucchini softens after thawing. If you want a lighter option, use ground turkey instead of lean ground beef for a similar flavor profile.