Grounded Kitchen Classic Stuffed Zucchini Boats
Founders
4
20 minutes
40 minutes
Italian-inspired
Stuffed zucchini boats are proof that simple ingredients can create an incredibly satisfying meal. Fresh zucchini becomes the perfect edible vessel for a rich, savoury filling of seasoned ground beef, onions, garlic, tomatoes, herbs, and melted cheese. As the zucchini roasts, it becomes tender while still holding its shape, creating a complete meal that's both comforting and surprisingly light.
Whether you're looking to make use of garden zucchini or simply want a wholesome family dinner, this recipe delivers restaurant-quality results with everyday ingredients.
Why You'll Love This Recipe
A complete meal in one dish
Perfect for garden-fresh zucchini
Rich, hearty filling without feeling heavy
Great for meal prep and leftovers
Easy to customise with different proteins and vegetables
Naturally low in carbohydrates and packed with vegetables
Ingredients
For the Zucchini
- 4 medium zucchini
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Filling
- 1 tablespoon olive oil
- 1 pound (450 g) lean ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- Reserved zucchini flesh, finely chopped
- 1 cup diced tomatoes (drained if canned)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley
Optional Topping
- Additional Parmesan
- Italian-style breadcrumbs
- Fresh basil
- Red pepper flakes
Directions
- Prepare the Zucchini — Preheat the oven to 400°F (205°C). Slice each zucchini in half lengthwise. Using a spoon, scoop out the centre, leaving about a ¼-inch (6 mm) shell. Finely chop the removed zucchini flesh and set aside for the filling. Brush the zucchini shells with olive oil and season lightly with salt and pepper. Arrange in a lightly greased baking dish.
- Make the Filling — Heat the olive oil in a large skillet over medium heat. Cook the onion for about 4 minutes until softened. Add the garlic and cook for 30 seconds. Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess fat if necessary. Stir in the chopped zucchini flesh, diced tomatoes, tomato paste, Italian seasoning, basil, oregano, smoked paprika, salt, pepper, and red pepper flakes (if using). Simmer for 8–10 minutes until most of the liquid has evaporated. Remove from the heat and stir in the Parmesan, parsley, and ½ cup of the mozzarella.
- Fill the Boats — Spoon the filling generously into each zucchini shell, mounding it slightly. Top evenly with the remaining mozzarella. If desired, sprinkle with a little Parmesan and a light dusting of breadcrumbs for extra crunch.
- Bake — Bake uncovered for 25–30 minutes, until the zucchini is tender, the cheese is melted, and the tops are lightly browned. For extra colour, broil for the final 2–3 minutes, watching carefully. Let rest for 5 minutes before serving.