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zucchini boats beef

Zucchini Boats Beef

Charlotte Miller
Zucchini boats stuffed with a flavorful ground beef filling, topped with melty cheese, and baked to perfection. A low-carb, keto-friendly dish that's perfect for family dinners or using up garden zucchini.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 boats
Calories 320 kcal

Ingredients
  

  • 4 medium zucchini about 8-10 inches long
  • 1 lb ground beef
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup marinara sauce low-sugar for keto
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional, for a slight kick
  • 1 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated, optional for topping

Instructions
 

Prepare the Zucchini

  • Preheat oven to 375°F (190°C).
  • Wash zucchini, trim ends, and cut lengthwise. Scoop out seeds and some flesh, leaving a 1/4-inch border.

Make the Filling

  • In a skillet, brown ground beef with chopped onion and minced garlic over medium heat. Drain excess grease.
  • Stir in marinara sauce, Italian seasoning, and red pepper flakes (if using). Simmer for 5 minutes.

Assemble and Bake

  • Place zucchini halves in a baking dish. Fill each with the beef mixture.
  • Sprinkle mozzarella and Parmesan (if using) over the top.
  • Bake for 25-35 minutes until zucchini is tender and cheese is melted and golden.
  • Optional: Broil for 2-3 minutes for a crispy cheese topping.

Notes

  • Use medium-sized zucchini (8-10 inches) for best results.
  • Customize filling with additional vegetables like bell peppers or mushrooms.
  • For a keto-friendly version, ensure marinara sauce is low-sugar.
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