Beef Stuffed Zucchini
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Zucchini boats filled with seasoned ground beef and tomato, topped with cheese and baked until tender. A lighter, lower-carb dinner that's still hearty and satisfying.
By Mia HartwellUpdated January 28, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A lighter, low-carb dinner that's still hearty
- 29g of protein and just 12g of carbs per serving
- A great way to use up summer zucchini
- Naturally gluten-free
Beef Stuffed Zucchini
50 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 340kcal
- Protein
- 29g
- Carbs
- 12g
- Fat
- 20g
- Fiber
- 3g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Preheat the oven to 400°F (205°C). Scoop out the center of each zucchini half with a spoon to make boats, reserving the flesh. Place the boats in a baking dish.
- 2
Heat the oil in a skillet over medium-high and brown the ground beef until no longer pink, about 6 minutes; drain. Add the onion and chopped reserved zucchini flesh and cook 4 minutes, then the garlic for 1 minute.
- 3
Stir in the marinara and Italian seasoning and simmer 3 minutes. Confirm the beef reached 160°F (71°C). Season to taste.
- 4
Spoon the filling into the zucchini boats and top with mozzarella and Parmesan.
- 5
Bake 18-22 minutes until the zucchini is tender and the cheese is melted and golden.
- 6
Garnish with fresh basil and serve.
Pro Tips for the Best Results
- Don't scoop the boats too thin or they'll collapse; leave about a quarter inch of flesh.
- Chop and add the scooped zucchini flesh to the filling so nothing goes to waste.
- Leaner 90/10 beef keeps the boats from getting greasy as they bake.
- For firmer boats, salt them and let them drain 10 minutes before filling to draw out moisture.
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How to Cook Beef Stuffed Zucchini
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Hollow the zucchini
Halve the zucchini and scoop out the seedy centers to make boats, leaving about a quarter inch of flesh so they hold their shape. Don't toss the scooped flesh — chopping it into the filling adds bulk and avoids waste. For boats that aren't watery, salt them and let them drain while you cook.
Make a hearty filling
Brown the beef to 160°F (71°C), drain it, and simmer it with onion, garlic, and marinara into a thick, saucy filling. A thicker filling keeps the boats from flooding with liquid as the zucchini releases moisture in the oven.
Fill, top, and bake
Mound the filling into the boats and cover with cheese. Bake just until the zucchini is fork-tender and the cheese is golden — overbaking turns the boats mushy. A handful of fresh basil at the end keeps it bright against the rich, cheesy filling.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave. Zucchini softens further on reheating, so they're best within a couple of days.
Serving Suggestions
This beef stuffed zucchini pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How do I keep the zucchini from getting watery?+
Salt the hollowed boats and let them sit 10 minutes, then pat dry before filling. Using lean beef and a thick sauce also helps.
Can I make them ahead?+
Yes. Stuff the boats and refrigerate up to a day, then bake when ready, adding a few minutes from cold.
Can I use ground turkey?+
Yes — season the same way and cook the turkey to 165°F (74°C).
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