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

Watch Video Below!


4.75 from 55 votes

Beef Stuffed Zucchini Boats

By: Layla
Prep15 minutes
Cook20 minutes
Total35 minutes
Servings 6

Ingredients 

Instructions 

  • 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.

  • 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.

  • 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.
like this recipe? Rate & Comment below!

beef-stuffed-zucchini-boatsBeef Stuffed Zucchini Boats



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114 Comments

  1. I have made this twice this month. My husband and I love it. Had friends and family try it and they love it too. This recipe is definitely a keeper.

    1. Simply, your serving would be one whole zucchini. So, if you started with 6 zucchini and cut them all in half and filled them, you would eat two halves, or one whole zucchini. Per the recipe, if you started with 8 zucchini and cut them all in half and filled them, you would eat two halves, or one whole zucchini.

  2. Thanks this is quick filling and not heavy for this time of year. Adding the extra spices made it taste like the sauce was homemade! Its a hit!

  3. This is a good recipe if you like your zucchini almost raw

    1. I’m thinking that too.. I’m precooking the zucchini for 5 minutes before stuffing them…

    2. I boil the scooped out zucchini for 1-2 minutes before filling and baking.

      1. This may be a dumb question, but you don’t scoop the seeds and cook them, do you? The picture looks like the zucchini is there and only the seeds are gone.
        Please email the answe. I don’t want this published. Thanks

    3. If you like your zucchini a bit softer, you can heat them in the oven without the meat mixture for 15 minutes at 325 degrees, then add meat mixture and continue cooking until done.
      We love this recipe because it’s as good as zucchini lasagne but without the eggs and ricotta!
      Much healthier!

      1. wish I would have read the comments before making this. I would have heated the zucchini without the meat first. Lesson learned.

    1. I’m thinking of using ground bison but ground turkey is a great idea.

    2. I’m thinking of using ground bison but ground turkey is a great idea!

    1. Simply, your serving would be one whole zucchini. So, if you started with 6 zucchini and cut them all in half and filled them, you would eat two halves, or one whole zucchini. Per the recipe, if you started with 8 zucchini and cut them all in half and filled them, you would eat two halves, or one whole zucchini.

    1. It says 6 servings and the recipe is for 12 halves. So I assume 2 halves is 1 serving.

      1. I make these every summer their great. I broil my zuchinni 1st for 5 mins until it starts to brown then add the mixture then put in the oven. Gor those that like the zuchinni cooked more. It’s great my family loves it. Also try adding some ricotta cheese. Their awesome.

        1. Lori, did you add the ricotta right in with the meat mixture or layer it? This sounds amazing!!

    2. Simply, your serving would be one whole zucchini. So, if you started with 6 zucchini and cut them all in half and filled them, you would eat two halves, or one whole zucchini. Per the recipe, if you started with 8 zucchini and cut them all in half and filled them, you would eat two halves, or one whole zucchini.

  4. I tried making baked zuchinis before but this recipe you shared take it to the next level. It is easier to make and it is also keto friendly which is perfect for me.

  5. It was a hit for everyone around the table. The beef mixture can be seasoned in a variety of ways. Definitely a keeper!

  6. Love this. I only had a small
    Amount of ground beef. I made 1.5 zucchini . It made plenty. I just made it with onion the meat, cheese garlic, chopped fresh tomatoes, basil and oregano from the garden and pepper. The zucchini came from the garden. So delish! Thanks

  7. My daughter has made this recipe for the past couple of years. She also has used sausage instead of beef; and instead of baking them she has grilled them! Absolutely delicious either way they are made. You can use ground up Chen as well.

  8. These look great. I wonder if i could prep the meat mixture and keep it in the fridge to just make one serving at a time.

    1. What a great idea! I want to do that, too. I bet that would work beautifully!!

  9. When storing these in the FreeZer, how long should you heat them up in the microwave?

  10. we tried this recipe tonight, and it was great! i’m definitely adding this to the rotation. thank you!

  11. Loved this recipe, always trying to find good ground beef recipes that the entire family loves. Can you tell me which MARINAra sauce you use?

  12. This recipe is fantastic ..
    Our kids are making it tOday for their Dad as a fathers Dad dinner .

  13. This was delicious!! Thank you so much for sharing this recipe!! My husband and I have been trying to cut out carbs, without luck…until now!! Thank you again!

    for whatever reason, I can’t give you five stars…I would if I could!

  14. Your recipe calls for 6 to 8 medium zucchini or 12 large. one pound of hamburger for 6 or 12 medium zucchini????????/

    thank you

  15. Our zucchinis were a bit small, so I smeared mince mixture over. Kids did enjoy very much!

  16. I precooked the Zucchini shells Before stuffing and these were a huge hit! My husband claiMs To “hate squash” but was a sport and tried it and loved it!

  17. Made it tonight For my wife and, all i can say iS….yummy!
    Way less filling Than pasta, and i absol love the firm biteof the zucchini.
    Thank you for sharing!