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Simple Stuffed Zucchini Boats

Featured in Veggie meals full of flavor.

These zucchini boats pack all the Italian taste you crave without the carbs. Stuffed with seasoned meat sauce and topped with cheesy goodness, they're a great way to enjoy a lighter yet filling dinner.

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Maria from tastyhush
Updated on Tue, 27 May 2025 10:13:14 GMT
Cheesy zucchini boats packed with seasoned meat and herbs, baked to perfection. Pin it
Cheesy zucchini boats packed with seasoned meat and herbs, baked to perfection. | tastyhush.com

You’ve gotta try these awesome Beef Stuffed Zucchini Boats. They’re the tastiest way to use up your summer zucchini and honestly, folks of all ages dig them. The squash turns out super tender, the beef inside is bursting with flavor, and then you’ve got that dreamy blanket of melted cheese. This dish seems all fancy but it’s so chill to throw together.

Why You'll Go Nuts for This

This dish is something special, I promise. All the flavors just vibe together and it’s a genius hack for getting in extra veggies. You can remix it however you like and it totally works. And the cheese on top? It bubbles up all golden and amazing. So good you can’t say no.

What To Grab

  • Veggie Base: 2 big or 4 small zucchini—or swap for yellow squash if you want.
  • Hearty Bite: Ground beef is what makes it super filling.
  • Tasty Touch: Toss in chopped onion for major flavor.
  • Little Sauce: Whatever marinara you love most.
  • Extra Cheese: Pile on mozzarella for dreamy meltiness.
  • Mix-Ins: Add stuff like tomatoes, red pepper flakes, or more veggies if you’re into it.
Hot zucchini boats stuffed with seasoned beef, melty cheese on top, sprinkled with fresh cilantro. Pin it
Hot zucchini boats stuffed with seasoned beef, melty cheese on top, sprinkled with fresh cilantro. | tastyhush.com

Let's Get Cooking

Finish It Off
Sprinkle your herbs over everything and serve while it’s still sizzling.
Final Bake
Once you’ve tossed on the cheese, keep baking uncovered until it’s melted and bubbly.
Bake the Boats
Cover the pan and let it bake for about 25 minutes first.
Fill ‘Em Up
Snuggle those zucchini halves into your dish, then spoon in the saucy beef filling.
Prep the Zucchini
Turn the oven to 375°F, slice the zucchini lengthwise, scoop out the insides (hang onto those bits).
Make the Filling
Brown ground beef and onions together, get rid of the extra oil, then stir in marinara and your saved zucchini bits, cook everything down.

Easy Tips for Best Results

If you like your squash super soft, go ahead and bake them a little longer before adding cheese. Always toss the scooped-out zucchini stuff into your mix, don’t throw them away. If you’re adding extra veggies, give them a quick cook first to stop things from turning watery. Got leftover chili? That works as a filling in a pinch!

Store & Reheat

Pop extras in the fridge for up to 3 days—they reheat great in the oven at 350°F or in the microwave. Freeze them if you want, they’ll last up to 3 months, just thaw in the fridge when you’re craving them.

Switch Things Up

Sub in turkey or Italian sausage instead of beef for a twist. Bell peppers or portobello mushrooms make fun substitutions for the zucchini. Want it meatless? Go for beans, lentils, or quinoa loaded with veggie goodness.

Steaming zucchini boats packed with herbed ground meat, gooey cheese on top, parsley for color. Pin it
Steaming zucchini boats packed with herbed ground meat, gooey cheese on top, parsley for color. | tastyhush.com

Frequently Asked Questions

→ Could I use another type of meat?

Absolutely! Try ground turkey, sausage, or even a mix. Plant-based options also work perfectly fine.

→ What can I do with the zucchini I scoop out?

Mix it into the meat filling for extra veggies or save it for soup or stir-fries. Just cook out the extra water first.

→ How can I stop the zucchini from getting too watery?

Before stuffing, brush them lightly with olive oil. You can also sprinkle them with salt and drain them if they’re fresh from the garden.

→ Can I get these ready in advance?

You bet! Fill them up to 24 hours before baking. They reheat easily too.

→ Can I freeze stuffed zucchini boats?

You can, but the zucchini texture might change a bit. They're best fresh or refrigerated for just a couple of days.

Stuffed Zucchini Boats

Zucchini packed with hearty meat sauce and topped with melty cheese. A delicious option for a low-carb dinner packed with flavor.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 6 Servings (6 boats)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 1 garlic clove, finely chopped.
02 1 red bell pepper, chopped small.
03 1 cup shredded mozzarella cheese.
04 3 medium-sized zucchini, around 6 oz each.
05 2 teaspoons olive oil.
06 1/4 teaspoon ground black pepper.
07 1 onion, finely diced.
08 2 tablespoons Parmesan cheese, grated.
09 1 1/2 cups pasta sauce, split into two portions.
10 1 pound ground beef, lean.
11 2 teaspoons of a mix of Italian herbs.

Instructions

Step 01

Set your oven to 400°F and let it warm up.

Step 02

Cook the beef with the onion and garlic until browned. Drain any grease. Toss in the bell pepper and cook for a couple of minutes. Mix in 1 cup of pasta sauce and your herbs and pepper. Let it gently bubble for about 10 minutes.

Step 03

Slice the zucchini down the middle lengthwise. Scoop out a bit from the middle to leave a wall about 1/2 inch thick. Brush the inside with olive oil and sprinkle some pepper and salt.

Step 04

Lay those hollowed zucchini pieces in a baking dish. Stuff them with the meat sauce. Spread the rest of the pasta sauce on top.

Step 05

Place it in the oven for 15 minutes. Take it out, sprinkle with cheese, and bake it for another 10-15 minutes until bubbly.

Notes

  1. The middle you scoop out of the zucchini? Use it in your sauce or for a different meal.
  2. If you’re using really large zucchini, they might need extra baking time.
  3. Leftover meat sauce or even chili works great as a filling.
  4. You can assemble everything early and just bake it when ready.

Tools You'll Need

  • A skillet for cooking the meat.
  • A 9x9-inch or 2-quart baking dish.
  • Use a spoon to scoop out the zucchini.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (mozzarella and Parmesan).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 444
  • Total Fat: 31 g
  • Total Carbohydrate: 12 g
  • Protein: 28 g