Cheesy Ground Beef Stuffed Zucchini Boats
When the Cheesy Ground Beef Stuffed Zucchini Boats come out, the marinara is bubbling and the cheese on top has turned golden. The tender shells make this a hearty weeknight dinner.
Cheesy Ground Beef Stuffed Zucchini Boats Ingredients
Yield: 4 servings | Prep: 20 min | Cook: 35 min | Total: 55 min
- 3 large zucchini, halved lengthwise — These are the edible boats. I like to choose firm, straight zucchini about as wide as your hand so each half holds a good scoop of filling.
- 1 lb (450 g) ground beef — The base of the filling. An 80/20 blend browns well and gives enough fat for flavor without leaving the sauce greasy.
- 1 small yellow onion, chopped — Adds sweetness that balances the tomato. Chop it fine so it softens into the meat.
- 3 cloves garlic, minced — Added after the beef is browned so it stays fragrant instead of bitter.
- 2 tbsp olive oil — Used to cook the beef and onion in the skillet.
- 1 tbsp Italian seasoning, paprika, oregano, garlic, salt & pepper — Seasons the filling. Taste the sauce before stuffing the boats, since marinara and cheese both add salt.
- Tomato paste, as needed — Deepens the flavor of the filling and helps it hold together.
- 1 1/2 cups marinara sauce — Use about 1/2 cup in the filling and a few spoonfuls on the bottom of the baking dish so the zucchini don’t scorch.
- 1/2 cup parmesan cheese — Adds a sharp, nutty finish. Grate it from a block for the best melt.
- 2 tbsp fresh parsley, chopped — A bright finish that cuts through the richness.
Substitutions And Additions
Ground Beef
Ground turkey or ground chicken works well. Both are leaner, so add a splash more olive oil to the pan so the filling doesn’t dry out.
Zucchini
Yellow summer squash can stand in for zucchini and bakes similarly. Its shape is more curved, so the boats may sit less level in the dish.
Marinara Sauce
A jarred marinara with no added sugar keeps the flavor savory. If your sauce is thin, simmer it a few extra minutes so the filling stays thick enough to spoon.
Cheese
I’d swap some of the parmesan for extra sharp cheddar if you want a sharper topping. Cheddar browns faster, so watch the edges during the final bake.
How To Make This Cheesy Ground Beef Stuffed Zucchini Boats Recipe
- Preheat and prep the zucchini. Preheat the oven to 400°F (200°C). Cut each zucchini in half lengthwise. Use a spoon to gently scoop out the center flesh, leaving about a 1/4-inch border on the sides and bottom so the boats hold their shape. Scoop gently so the shells don’t tear. Pro Tip: Save the scooped flesh and chop it finely if you want to add it to the filling.
- Brown the beef and onion. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and chopped onion and cook, breaking up the meat, until the beef is browned and no pink remains. Drain off excess fat if the pan looks pooled. Build the filling. Add the garlic, seasoning blend, and tomato paste to the skillet. Stir for about 30 seconds until fragrant, then add the marinara sauce. Simmer for 5 minutes, stirring now and then, until the filling is thick and flavorful. Pro Tip: If the filling looks watery, keep it on the heat a minute or two longer so it clings to the spoon.
- Assemble the boats. Pour a few spoonfuls of marinara into the bottom of a baking dish. Place the zucchini boats inside, fill each with the ground beef mixture, and top generously with the parmesan.
- Cover and bake. Cover the dish with foil and bake for 20 minutes. The zucchini should be softening and the filling hot all the way through. Uncover and finish. Remove the foil and bake for an additional 10 to 15 minutes, or broil for the last 2 to 3 minutes, until the cheese is bubbly and golden-brown. Watch the broiler closely so the cheese doesn’t burn. Garnish and serve. Sprinkle with the fresh parsley and serve warm straight from the baking dish.
How To Serve And Store
Serve with a green salad or extra warm marinara on the side. Crusty bread is good for catching any sauce left in the dish.
In The Fridge
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat portions in the oven at 350°F (175°C) until hot all the way through, or in the microwave until steaming.
In The Freezer
Freeze cooked boats in a freezer-safe container for up to 2 to 3 months. Refrigerate leftovers in a sealed container, then warm the zucchini boats in the oven until heated through. The zucchini will be softer after freezing.
Frequently Asked Questions
Can you make these ahead?
Yes. Fill the boats, refrigerate them covered for up to a day, and add about 5 minutes to the covered bake time since they’ll start out cold.
Do I need to peel the zucchini?
No. Leave the skin on, since it helps the boats hold their shape while they bake.
How do I know when the boats are done?
The zucchini should be tender when pierced with a knife, the cheese should be bubbling with golden spots, and the beef filling should be hot throughout.
More Recipes You’ll Love
- Cheesy Ground Beef Stuffed Eggplant with Tomato Sauce & Rice
- Stuffed Zucchini with Feta & Cherry Tomatoes
- Baked Zucchini Boats
- Cheesy Baked Zucchini Boats
Enjoy these cheesy boats with a simple salad on the side. Follow Hailee Recipes for more weeknight dinners: Follow Hailee Recipes on Pinterest.
Cheesy Ground Beef Stuffed Zucchini Boats
Ingredients
Method
- Preheat the oven to 400°F (200°C). Cut each zucchini in half lengthwise, then scoop out the center flesh, leaving about a 1/4-inch border on the sides and bottom to create the boats.
- Heat the olive oil in a skillet. Cook the ground beef and onion until browned. Add the garlic, seasoning blend, and tomato paste and stir until fragrant, then add the marinara sauce. Simmer for 5 minutes until thick and flavorful.
- Pour a few spoonfuls of marinara into the bottom of a baking dish. Place the zucchini boats inside, fill each with the ground beef mixture, and top generously with the parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, or broil the last 2-3 minutes, until the cheese is bubbly and golden-brown. Garnish with fresh parsley.
