Ground Beef Zucchini Boats
Ground Beef Zucchini Boats are a cozy, family-friendly baked dinner with tender zucchini halves filled with savory beef, tomato, and cheese.
Equipment
- Large skillet
- Baking dish
- Spoon
- Knife
Ingredients
- 4 medium zucchini halved lengthwise and lightly scooped out
- 1 pound ground beef
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 cup crushed tomatoes or marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley for serving
Instructions
- Preheat the oven to 400 F and lightly grease a baking dish.
- Halve the zucchini lengthwise and scoop out the centers, leaving sturdy shells.
- Brush the zucchini with olive oil and season lightly with salt.
- Cook the onion until soft, then add the garlic and ground beef.
- Brown the beef, then stir in the tomatoes, Italian seasoning, smoked paprika, salt, and pepper.
- Fill each zucchini boat with the beef mixture and top with mozzarella and Parmesan.
- Bake until the zucchini is tender and the cheese is melted and golden.
- Finish with parsley and serve warm.
Notes
- Use medium zucchini for the best shape and texture.
- Reduce the filling a little so the boats do not turn watery.
- Leftovers keep well in the fridge for up to 3 days.
- Reheat in the oven or air fryer for better texture.