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Ground Beef Zucchini Boats

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 4 medium zucchini (firm, not overripe)
  • 1 pound (450 g) ground beef (80–90% lean)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup canned crushed tomatoes or tomato sauce
  • 1 tablespoon tomato paste (optional, for richer flavor)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil, divided
  • 3/4 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • Fresh parsley or basil, chopped (for garnish)

Instructions
 

  • Prep the oven and pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease a baking dish.
  • Hollow the zucchini: Trim the ends, slice each zucchini lengthwise, and use a spoon to scoop out the center, leaving about 1/4 inch of flesh. Chop half of the scooped zucchini and save it for the filling. Pat the shells dry.
  • Season the boats: Place zucchini halves cut-side up on the pan. Brush with 1 tablespoon olive oil and sprinkle with salt and pepper. Set aside.
  • Brown the beef: Heat the remaining olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.
  • Add aromatics: Stir in the onion and cook 3–4 minutes until softened. Add garlic and the chopped zucchini centers. Cook 2–3 minutes more, stirring often.
  • Build the sauce: Add crushed tomatoes, tomato paste, Italian seasoning, paprika, and red pepper flakes. Season with salt and black pepper. Simmer 5–7 minutes until slightly thickened and flavorful.
  • Fill the boats: Spoon the beef mixture evenly into each zucchini shell, mounding slightly. Sprinkle with mozzarella and Parmesan.
  • Bake: Bake 15–18 minutes, until the zucchini is tender and the cheese is melted and lightly golden. If you like more color, broil for 1–2 minutes at the end.
  • Finish and serve: Let rest 5 minutes so the juices settle. Garnish with chopped parsley or basil. Serve warm.