These stuffed zucchini boats are filled with seasoned ground beef, vegetables, tomato sauce, and plenty of cheese for an easy family dinner that’s perfect during zucchini season! They’re hearty, flavorful, and one of my favorite ways to turn fresh summer zucchini into a meal that everyone actually wants to eat.
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Before You Get Started
A few quick tips will help you make the best stuffed zucchini boats:
- Medium zucchini work best because they’re sturdy enough to hold the filling without becoming overly soft.
- Don’t throw away all of the zucchini pulp. Chopped zucchini adds moisture and extra vegetables to the filling.
- Pre-baking the zucchini shells helps ensure they’re tender by the time the filling is hot and bubbly.
How to Make Stuffed Zucchini Boats
These stuffed zucchini boats come together in a few simple steps and are easy enough for a weeknight dinner. Here’s how to pull them together:
Step 1: Hollow Out the Zucchini
Slice the zucchini in half lengthwise and scoop out the centers, leaving about a ¼-inch shell around the edges. Finely chop some of the zucchini pulp and reserve it for the filling.
Leaving a sturdy shell helps the zucchini hold its shape during baking.
** Tip: Use a melon baller or a small cookie dough scoop to scrape out the insides.
Step 2: Pre-Bake the Zucchini Shells
Spread tomato sauce in the bottom of a baking dish and arrange the zucchini shells cut-side up in the sauce.
Bake them briefly while you prepare the filling.
This extra step gives the zucchini a head start so it becomes perfectly tender by the end of the baking time.
Step 3: Cook the Filling
While the zucchini bakes, brown the ground beef with the onion, bell pepper, and reserved zucchini pulp.
Once the meat is cooked through, stir in the garlic, fresh tomatoes, tomato paste, Worcestershire sauce, seasonings, and tomato sauce. Let everything simmer for a few minutes until slightly thickened.
Try it another way
For even more flavor, replace half of the ground beef with Italian sausage. Ground turkey or ground chicken also work well here.
Step 4: Add Cheese to the Filling
Remove the skillet from the heat and stir in the basil, Parmesan, and some of the mozzarella cheese.
The cheese melts into the filling and helps hold everything together.
** Tip: Taste the filling before stuffing the zucchini and adjust the seasoning if needed.
Step 5: Fill the Zucchini Boats
Spoon the beef mixture into the partially baked zucchini shells.
Don’t be afraid to pile the filling high. It will settle slightly as it bakes.
Sprinkle the remaining mozzarella over the top of each zucchini boat.
** Tip: If you have extra filling, save it for pasta, baked potatoes, or stuffed peppers later in the week.
Step 6: Top with Cheese and Breadcrumbs
In a small bowl, combine the Parmesan and breadcrumbs, then scatter the mixture over the cheese. The topping creates a delicious golden crust.
Step 7: Bake Until Tender
Return the dish to the oven and bake until the zucchini is tender and the topping is golden brown.
The zucchini should be tender enough to pierce easily with a fork, but still sturdy enough to hold its shape.
Finish with fresh basil or parsley just before serving.
What to Serve with Stuffed Zucchini Boats
These stuffed zucchini boats are filling enough to stand on their own, but a simple side dish rounds out the meal nicely.
Serve them with:
- Garlic bread
- Green salad dressed in red wine vinegar salad dressing
- Crispy seasoned roasted potatoes
- Rice pilaf
When my boys were younger, I often served these with a side of pasta. It was a familiar favorite that encouraged them to give the zucchini a try without feeling like dinner depended on it.
Make-Ahead and Storage Tips
This recipe is perfect for busy schedules because much of the work can be done ahead of time.
Make Ahead: Assemble the zucchini boats up to 24 hours in advance and refrigerate until ready to bake.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in a 350°F oven until heated through.
Freezing: Freeze the filling separately for up to 3 months.
Frequently Asked Questions
Why are my stuffed zucchini boats watery?
Zucchini naturally contains a lot of water. Pre-baking the shells and simmering the filling until thick helps reduce excess moisture.
Do you peel zucchini for zucchini boats?
No. The skin helps the zucchini hold its shape during baking and becomes tender in the oven.
How do you know when stuffed zucchini boats are done?
The zucchini should be fork-tender, and the cheese should be melted and lightly golden on top.
More Zucchini Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Stuffed Zucchini Boats
Ingredients
- 4 medium (or 3 large) zucchini
- 1 tablespoon olive oil
- 1 (15 ounce) can tomato sauce, divided
- 1 lb. lean ground beef (or substitute Italian sausage for half of the beef for more flavor)
- 1 small onion, finely chopped (about 1 cup)
- 1 small sweet bell pepper, any color, diced (about 1 cup)
- ½ cup chopped reserved zucchini pulp
- 2 teaspoons minced garlic (about 2 large cloves)
- 1 cup chopped fresh tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
- ½ cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese or Italian cheese blend, divided
- ¼ cup Italian-seasoned panko breadcrumbs
- Chopped parsley or basil, for garnish
Instructions
- Preheat the oven to 400°F. Slice the zucchini in half lengthwise and scoop out the centers, leaving about a ¼-inch shell. Finely chop the zucchini pulp and set aside about ½ cup to use later.
- Spread about ¾ cup of the tomato sauce in the bottom of a 9 x 13-inch baking dish. Arrange the zucchini shells cut-side up in the dish. Bake for 10 minutes to soften slightly while you prepare the filling.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, onion, bell pepper, and reserved zucchini pulp. Cook until the beef is browned and the vegetables soften, about 8 minutes. Drain off the excess grease.
- Stir in the garlic, tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, pepper, and remaining tomato sauce. Simmer for 3-5 minutes until slightly thickened. Remove from the heat and stir in the basil, ¼ cup Parmesan, and ½ cup mozzarella. Taste and adjust the seasoning.
- Spoon the beef mixture into the partially baked zucchini shells. Top evenly with the remaining mozzarella cheese.
- In a small bowl, combine the breadcrumbs and remaining Parmesan cheese. Sprinkle over the zucchini boats.
- Bake uncovered for 15-20 more minutes, until the zucchini is tender and the cheese is melted and golden. Garnish with parsley or basil before serving.
Notes
- Medium zucchini work best for sturdy boats.
- Leave about a ¼-inch shell when scooping out the centers.
- A melon baller makes hollowing out zucchini easy.
- Half ground beef and half Italian sausage adds extra flavor.
- Ground turkey or chicken can be substituted.
- Toast the breadcrumbs first for extra crunch.
- Assemble up to 24 hours ahead.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze the filling separately for up to 3 months.
- Garnish with fresh basil or parsley before serving.
Nutrition
Originally published in June, 2018, this post was updated in July, 2026.
This was a good, basic recipe I used as a guide before tweaking to personalize to my tastes. First, after halving the zucchini I microwaved them for a few minutes to pre-cook them a bit. I browned the sausage, using Italian sausage I had removed from the casings. To that I added chopped red and yellow bell pepper, onion and the garlic, more than called for, and some fresh herbs. I did chop the zucchini pulp and added that too. I used no bread crumbs or other filler. I mixed up the mozzarella and Parmesan, added some to the sausage mixture and reserved some to sprinkle over the top. Rather than spaghetti sauce I used a good quality marinara, much less than 32 ounces, as I didn’t want the zucchini swimming in sauce. I baked this, uncovered, for just over half an hour. I served Hubs his over a bed of rice and left my low-carb version as is. Delicious.
Awesome! So glad that you were able to make it your own! 🙂
Yummm! These look so perfect – and I can’t believe I’ve never thought of cooking them with sauce like this! I need to try them soon
Yes, you definitely need to try it this way! 🙂
I made these for dinner a few nights ago and they were a hit with the whole family! I followed your recipe exactly but omitted the bread crumbs and they were still delicious. This was my first time making zucchini boats and I was pleasantly surprised by how easy they were. We also thought they make for the perfect summer meal – hearty enough to fill you up after a day spent playing in the sun yet not too heavy to eat in the evening heat. Thanks for another great recipe!
p.s. the leftover meat mixture worked great the next morning in an egg scramble!
Awesome! I’m so glad that you enjoyed them, Lauren! And I love the idea of using the extra meat in an egg scramble. Thanks so much for that suggestion!
I love this idea, and how healthy it is compared to other recipes! You have a great suggestion of pairing it with other familiar foods, a trick that I will start implementing! Can’t wait to make.
Do you have any ideas for the scooped out zucchini? I was thinking of mashing it and using it for zucchini bread, but would love other ideas.
Hi, Brie! Hmmm…I would maybe saute the zucchini and add it to a pasta sauce, or just dice it and cook it with butter, garlic and salt in a skillet and use it as a side dish! 🙂
Can you make this the nite be for and bake them the next day?
Hi, Aracelis! Yes, I think that should work fine! 🙂
Can we eat the zucchini boats, too? LOVE Your recipes
Thank you! Yes, the whole dish is meant to eaten – zucchini and all!