Description

These zucchini boats are a hearty, low-carb dinner packed with savory seasoned beef, aromatic vegetables, and melted cheese—all tucked inside tender zucchini halves. Perfect for busy weeknights or make-ahead lunches, this dish is flavorful, nutritious, and endlessly customizable. The cheesy, juicy filling contrasts beautifully with the mild zucchini, making it a wholesome meal the whole family will enjoy.

Ingredients

Scale

4 medium zucchinis
1 lb ground beef (85/15)
1 small yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste (or ½ cup diced tomatoes)
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional)
1½ cups shredded mozzarella cheese
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley or basil, for garnish

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Instructions

Preheat oven to 375°F (190°C). Slice zucchinis lengthwise and scoop out the centers to create boats.
Brush zucchini with olive oil and season with salt and pepper. Place in a baking dish.
In a skillet, heat olive oil. Sauté onion until soft, then add garlic.
Add ground beef and cook until browned. Drain excess fat.
Stir in tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Simmer 3–4 minutes.
Spoon the beef mixture into the zucchini boats, then top with shredded cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes, until cheese is golden.
Let rest for 5 minutes. Garnish with chopped parsley or basil before serving.

Notes

For extra flavor, add a splash of Worcestershire sauce to the beef.
Want crunch? Top with toasted breadcrumbs in the last 5 minutes of baking.
Use a broiler for 1–2 minutes at the end to brown the cheese topping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 4
Calories: 410
Sugar: 5g
Sodium: 620mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg