Amazing Stuffed Zucchini Boats with Ground Beef

Oh, you guys! If you’ve got an abundance of zucchini from the garden right now, or you’re just looking for a super satisfying, low-carb meal that tastes like pure comfort, you HAVE to make these Stuffed Zucchini Boats with Ground Beef. Seriously, they’re a game-changer! It reminds me so much of how my mom used to stretch our harvest in California, making something truly special out of simple, fresh ingredients. Here at Unfold Recipes, we’re all about that approachable elegance, and these zucchini boats totally deliver. They look gorgeous, taste amazing, and are surprisingly easy to whip up on a weeknight. Plus, they’re naturally low-carb, so you can feel good about digging in!

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Why You’ll Love These Stuffed Zucchini Boats with Ground Beef

You’re going to adore how simple and flavorful these stuffed zucchini boats are:

• Super Easy & Quick: Seriously, dinner on the table in no time!
• Packed with Flavor: The savory ground beef and tomato mix is just dreamy.
• Low-Carb Perfection: Great for keeping things light without feeling deprived.
• Uses Up Garden Zucchini: The ultimate way to enjoy fresh produce from your garden.
• Crowd-Pleaser: My kids devour these, and yours probably will too!
• Totally Customizable: Feel free to toss in extra veggies or spice it up.

Ingredients for Easy Stuffed Zucchini Boats

Gather these simple ingredients, and you’ll be halfway to a fantastic meal!

For the Zucchini Boats:

• 2 medium zucchini, halved lengthwise, then seeds scooped out to make little boats

For the Savory Filling:

• 1 tablespoon olive oil
• 1 pound ground beef (or your favorite ground meat!)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper, to your taste
• 1/2 cup shredded mozzarella cheese (or your go-to melty cheese!)

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How to Prepare Stuffed Zucchini Boats with Ground Beef

Okay, let’s get these gorgeous zucchini boats ready for their delicious filling. It’s a super straightforward process, honestly! Just follow along, and you’ll have a fantastic dinner ready before you know it.

Prepping the Zucchini for Stuffing

First things first, grab those two medium zucchini. I like to trim off just the very ends. Then, cut each zucchini right down the middle, lengthwise. Now, for the “boat” part – you’ll gently scoop out the seeds and a bit of the flesh to create a nice little hollow for our yummy filling. A spoon works perfectly here! Try not to scoop too close to the skin; we want those boats to hold up.

Cooking the Ground Beef Filling

Next, let’s make that savory filling! Grab a skillet and heat up your olive oil over medium heat. Toss in that pound of ground beef and cook it until it’s all nicely browned. Don’t forget to break it up as it cooks! Once it’s browned, drain off any excess grease – nobody wants a greasy boat! Now, add your chopped onion and that minced garlic right into the same skillet. Cook them with the beef for about 5 minutes, or until the onion gets nice and soft and smells amazing. Stir in the tomato sauce, oregano, basil, and a good pinch of salt and pepper. Give it all a good stir, bring it to a gentle simmer, and let it bubble away for about 5 minutes. This lets all those flavors really meld together.

Assembling and Baking Your Stuffed Zucchini Boats

Alright, the moment of truth! Preheat your oven to 375°F (190°C). Arrange those hollowed-out zucchini boats on a baking sheet. I like to make sure they’re stable, maybe tucking a bit of foil under them if they wobble. Now, spoon that delicious ground beef mixture generously into each zucchini boat. Pile it high! Finally, sprinkle that shredded mozzarella cheese all over the top of each one. Pop the baking sheet into your preheated oven and bake for about 20 to 25 minutes. You’ll know they’re ready when the zucchini is tender when you poke it with a fork and that cheese is all melted, bubbly, and maybe even a little golden brown. Perfection!

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Tips for the Best Stuffed Zucchini Boats

Want to make these stuffed zucchini boats absolutely amazing? Here are a few little tricks I swear by to get the best stuffed zucchini boats every single time. Think of it as my kitchen secrets shared with you!

First off, pick the right zucchini! You want medium-sized ones, not the giant ones that can be watery. Smaller ones tend to be firmer and less seedy, which is perfect for making boats that hold their shape. If yours do seem a bit watery after scooping, just give them a little pat with a paper towel to dry them out a bit before stuffing. It makes a big difference!

Don’t be shy with the cheese! I love mozzarella, but a sprinkle of Parmesan or even a Monterey Jack blend adds another layer of flavor. And if you’re feeling adventurous, a little pinch of red pepper flakes in the meat mixture gives it a nice kick. Trust me, little touches like these make all the difference.

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Ingredient Notes and Substitutions for Zucchini Boats

You know, the beauty of these stuffed zucchini boats is how forgiving they are! The canned tomato sauce isn’t just for flavor; it adds moisture and helps everything meld together beautifully into that savory filling. If you don’t have it, even a good quality marinara sauce works like a charm!

Feeling like a change-up? Ground turkey or even Italian sausage are fantastic swaps for the ground beef. You might notice a slight difference in richness, but they’re equally delicious. And for cheese lovers, feel free to mix in some Parmesan with your mozzarella, or try a sharp cheddar if that’s what you have. For extra veggie power, finely chopped bell peppers or mushrooms sautéed with the onion are always a welcome addition. Just chop them small so they integrate nicely into the filling!

Serving and Storing Your Stuffed Zucchini Boats

These stuffed zucchini boats are fantastic all on their own, really. They’re so hearty and flavorful, they make a perfect main course. For a complete meal, I love serving them with a simple side salad—maybe some mixed greens with a light vinaigrette—or even some crusty bread if you dare!

Got leftovers? Lucky you! Just let them cool down, then pop them into an airtight container in the fridge. They’ll stay good for about 3 days. When you’re ready to reheat, just pop them back in the oven at around 350°F for a few minutes until they’re warmed through. The microwave works too, but oven reheating keeps that cheese nice and melty!

Frequently Asked Questions about Stuffed Zucchini Boats

Nutritional Information for Stuffed Zucchini Boats with Ground Beef

Just a little heads-up, the nutritional information you see is an estimate, okay? It can totally change depending on the exact ingredients you use, like the brand of tomato sauce or the type of ground beef. So, think of it as a general guide!

Here are zucchini benefits

Share Your Stuffed Zucchini Boat Creations

I absolutely LOVE hearing from you guys! If you make these stuffed zucchini boats, please, please leave a comment below and tell me how they turned out. Did your family love them? Did you try any fun variations? I’d also love it if you shared your yummy creations on Instagram and tagged me! Seeing your kitchen adventures makes my day!

Stuffed Zucchini Boats with Ground Beef

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A low-carb recipe for stuffed zucchini boats with ground beef, perfect for using garden zucchini.

• Author: Cat
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

• 2 medium zucchini
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and scoop out the seeds to create a boat shape.
3. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
4. Add chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 5 minutes.
5. Stir in the tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
6. Place the zucchini boats on a baking sheet. Spoon the ground beef mixture into the zucchini boats.
7. Top each stuffed zucchini boat with shredded mozzarella cheese.
8. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Notes

• You can add other vegetables like bell peppers or mushrooms to the ground beef mixture.
• For a spicier dish, add a pinch of red pepper flakes.

Nutrition

• Serving Size: 1 stuffed zucchini boat
• Calories: 350
• Sugar: 8g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg