These savory stuffed zucchini boats are one of my favorite low-carb dinners. They’re hearty, flavorful, and easy to customize. I hollow out tender zucchini, fill them with a spiced meat mixture, top with cheese, and bake until everything is golden and bubbling. It’s a simple meal that tastes like comfort food without the heaviness.
Why You’ll Love This Recipe
I love this recipe because it’s delicious, versatile, and a great way to use up extra zucchini. The filling is savory and satisfying, and baking the zucchini keeps them tender but not soggy. It’s perfect when I want something healthy but don’t want to sacrifice flavor. Whether I’m feeding my family or meal-prepping lunches, these zucchini boats always deliver.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Zucchini, halved lengthwise
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Ground beef, turkey, or chicken
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Olive oil
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Onion, finely chopped
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Garlic cloves, minced
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Tomato paste or crushed tomatoes
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Italian seasoning or dried oregano
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Salt and pepper
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Shredded mozzarella or cheddar cheese
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Fresh parsley or basil for garnish (optional)
Directions
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I preheat the oven to 375°F (190°C).
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I slice the zucchinis in half lengthwise and scoop out the center with a spoon to create a well, leaving a sturdy shell.
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I heat olive oil in a skillet and sauté the onion until soft, then add garlic and cook for another minute.
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I stir in the ground meat and cook until browned, then add tomato paste, herbs, salt, and pepper. I let it simmer until everything is well combined and flavorful.
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I arrange the zucchini boats in a baking dish, spoon the meat mixture into each one, and top with shredded cheese.
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I bake them for 20–25 minutes, until the zucchini is tender and the cheese is melted and golden.
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I garnish with fresh herbs and serve warm.
Servings and timing
This recipe makes 4 servings, depending on the size of the zucchini. Prep time is about 15 minutes, and bake time is 20–25 minutes. Altogether, I have this meal ready in about 40 minutes.
Variations
I sometimes use marinara sauce instead of tomato paste for a saucier filling. For a Mediterranean twist, I add chopped olives and feta cheese. If I’m going meatless, I swap the ground meat for cooked lentils, mushrooms, or quinoa. For extra crunch, I sprinkle breadcrumbs on top before baking.
storage/reheating
I store leftover zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F until warmed through, or microwave in short bursts. If I want to keep the tops crisp, I always go with the oven.
FAQs
Can I freeze stuffed zucchini boats?
I can, but the zucchini will soften more after thawing. I prefer to freeze the cooked filling separately and stuff fresh zucchini when I’m ready to bake.
What kind of cheese works best?
I usually go for mozzarella or cheddar, but provolone, Monterey Jack, or even a bit of Parmesan all work great depending on the flavor I want.
How do I keep the zucchini from getting soggy?
I avoid overbaking and scoop out just enough flesh to make a well without making the shells too thin. A quick salt and pat dry can also help reduce moisture.
Can I make this ahead of time?
Yes, I often prep the zucchini and filling in advance. I store them separately or stuff the zucchini and refrigerate the whole dish, then bake it fresh when I’m ready.
What can I serve with these zucchini boats?
I usually pair them with a light salad, garlic bread, or roasted vegetables. They’re filling enough to stand alone, but sides make it more complete.
Conclusion
These savory stuffed zucchini boats are one of my favorite healthy comfort meals. They’re flavorful, easy to prep, and endlessly flexible based on what I have on hand. Whether I’m looking for a low-carb dinner or just a new way to enjoy zucchini, this recipe always hits the spot.
Print
Savory Stuffed Zucchini Boats with Ground Meat and Melted Cheese
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Mediterranean-inspired
- Diet: Gluten Free
Description
These Savory Stuffed Zucchini Boats with Ground Meat and Melted Cheese are a low-carb, high-flavor dinner option that’s easy to make and packed with protein. Hollowed-out zucchini are filled with a spiced meat mixture, topped with melty cheese, and baked to perfection—healthy comfort food at its finest!
Ingredients
- 4 medium zucchinis, halved lengthwise
- 1 lb ground beef, turkey, or chicken
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste (or 1/2 cup crushed tomatoes)
- 1 tsp Italian seasoning or dried oregano
- Salt and black pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Slice zucchinis in half lengthwise and scoop out centers with a spoon, leaving about 1/4-inch thick shells.
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Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook another 30 seconds.
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Add ground meat, breaking it up as it browns. Stir in tomato paste, herbs, salt, and pepper. Let simmer for 5 minutes.
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Arrange zucchini halves in a baking dish. Fill each with the meat mixture. Top generously with shredded cheese.
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Bake for 20–25 minutes, until zucchini is tender and cheese is melted and golden.
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Garnish with chopped fresh herbs and serve warm
Notes
- Swap tomato paste with marinara sauce for a saucier filling.
- Use chopped olives, feta, or spinach for a Mediterranean variation.
- Vegetarian? Sub ground meat with lentils, mushrooms, or quinoa.
- For crunch, sprinkle with breadcrumbs or crushed nuts before baking.
- To prevent sogginess, lightly salt the zucchini shells and pat dry before filling.
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