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Square overhead shot of stuffed zucchini boats in a white baking dish.
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Stuffed Zucchini Boats

These stuffed zucchini boats are filled with a savory ground beef mixture, tomato sauce, and melted cheese for an easy family-friendly dinner.
Course Dinner
Cuisine Italian
Keyword easy stuffed zucchini boats, stuffed zucchini, stuffed zucchini boats, stuffed zucchini boats recipe, stuffed zucchini recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 390kcal
Author Blair Lonergan

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.
    Scooping out the flesh of the zucchini halves with a melon baller.
  • 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.
    Hollowed out zucchini halves in a baking dish.
  • 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.
    Browning ground beef and vegetables in a skillet.
  • 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.
    Adding the tomato sauce and the rest of the ingredients to the filling.
  • Spoon the beef mixture into the partially baked zucchini shells. Top evenly with the remaining mozzarella cheese.
    Sprinkling cheese over top.
  • In a small bowl, combine the breadcrumbs and remaining Parmesan cheese. Sprinkle over the zucchini boats.
    Adding the breadcrumb topping.
  • 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.
    Horizontal overhead shot of stuffed zucchini boats in a white baking dish.

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

Serving: 1/4 of the recipe | Calories: 390kcal | Carbohydrates: 16g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 855mg | Potassium: 1051mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1607IU | Vitamin C: 58mg | Calcium: 318mg | Iron: 4mg