Beef Stuffed Zucchini Boats

Fresh Zucchini stuffed with a hearty meat sauce, topped with cheese and baked to perfection making this a delicious low-carb and gluten-free dinner! 
Beef Stuffed Zucchini BoatsThese zucchini boats are for my low-carb lovers and just about anyone else!  We all have those nights when we crave a large slice of pizza or lasagna but can’t bear the thought of all the carbs at night. With these zucchini boats, you get all the deliciousness without the carbs because the zucchini crust is used as the base.

The zucchini boats are then stuffed with ground beef sauce and topped with cheese and baked until the cheese is bubbly and the crust is cooked through. They store very well in the fridge or freezer and make a great take to work lunch too.

I used cheddar cheese because that was all I had on hand, but Mozzarella or Monterey Jack  work as well. Top with diced tomatoes, avocado, and/or cilantro. If you’re a foodie, go ahead and add a drizzle of lime too! Beef Stuffed Zucchini Boats

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4.65 from 17 votes
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Beef Stuffed Zucchini Boats

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Layla

Ingredients

  • 6-8 medium zucchini or 12 small
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1 cup marinara sauce
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup low-fat shredded cheddar or mozzarella cheese

Instructions

  1. Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

  2. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.

  3. Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

beef-stuffed-zucchini-boatsBeef Stuffed Zucchini Boats

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    Comments

    Joanne Stelly

    Very delicious!!!

    Natalie rozman

    Omg this is so yummy! I think next timE i’ll Try it with gRound tuRkey to make it a little Healthier.

    Kathy

    Stuffed mine witH broccoli/rice/cheese/ground beef/pasta sauce. So good!!

    Diego Lopes

    Man, it’s been a while since I had zucchini boats. A really long while. Time to change that =)

    Kate

    Just had this last night, and for lunch today! Really delicious. Added in a diced red pepper with the onions & garlic. Definitely a versatile recipe I can’t wait to try again!

    Is a “serving” 1 boat or 2 for the nutrition facts?

    Thanks!

      Layla

      The serving size is for 2 small zucchinis or 1 large.

        Ryan

        Further clarification – then is 2 small zucchinis actually four small boats and 1 large zucchini is two large boats?

          Layla

          Sorry for the confusion! The serving size is 1 whole large zucchini or two “boats.

    Pearl

    I added diced red bell pepper, onion, diced zucchini and instead of marinera I used tomatoe sauce and added minced garlic, cumin, paprika, cayenne pepper, sea salt and garlic powder. When it was done cooking I sprinkled fresh cilantro and cilantro lime sour cream. Delicious.

      Mathieu Cote

      Why do you rate 2 stars when writing delicious…

      Weird people out there

    Chessie

    I made these with vegetarian crumbles and skipped the cheese and they were very good.

    Brittany Spangenburg

    What is your suggestion for re-heating them?

    Lacy

    I don’t have any marinara. Could I use Alfredo sauce? Or just season the meat a bit more and use no sauce at all?

      Layla

      Yes, you can also use a few tablespoons of tomato paste or tomato sauce or taco seasoning for a Mexican twist!

    Tricia

    Forgot sauce but still was delicious

    Irene Schalla

    Can Italian sausage {drained well) be used instead of the hamburg ?

    dlwoody1215

    This was easy to make and very tasty. I think I would drain my ground beef before mixing with sauce and other ingredients. I will make this again.

    Audrey Dillon

    I am new at cooking so I hope this does not sound silly. Would it be okay to put the zucchini in the oven for a few minutes just to soften the shell, then put the zucchini and filling in the fridge to cook later when my husband gets home in a few hours? Just asking to shorten the cook time for later.

      Layla

      Yes, that should be okay. Hope you and your husband enjoy them 🙂

    D M

    Very easy to make and a good way to use some of my ‘grown too big” Zucchini from the garden!
    I used 90% Beef to cut down a little on the fat.

    Louise Adams

    These were very tasty and simple. I will definitely make them again. I used just regular tomatoe sauce and mazarrella cheese. Wonderful!

    Karla

    These were so good! I threw in some yellow squash from the garden and they were just as good as the zucchini. I’m curious how they turn out if frozen; I think the zucchini would get watery/rubbery. In any case, this was yummy and I’ll be making it again! I spritzed the squash with olive oil, sprinkled with salt and pepper, and put in the pre-heating oven to soften it up a bit before adding the meat mixture.

    Katie

    After it is cooked do you just scoop out the inside & eat it? Or can the entire zucchini
    be eaten?

      anita

      you can eat the whole thing. Many people just like the inside, but the entire zucchini is good to eat!

    Richard Zentgraf

    I have seen several variations of this recipe but no one mentions what they do wit the Zucchini innards you scoop out.

      Anon

      Step 2 says

      anita

      chop up the scooped out zucchini and mix with the meat. See step 2.

    Cheryl

    Can these be frozen either before or after baking?

      Layla

      I suggest freezing them before baking!

        David

        Thank you for the info, I have a LARGE half to save for tomorrow