Ground beef zucchini boats are a colourful and hearty dish that combines comfort with freshness.

The zucchini halves are hollowed out to form little vessels, tender yet sturdy enough to hold their savory filling.

Inside, the ground beef is seasoned and cooked until rich and flavorful, offering a meaty base that pairs perfectly with the mild vegetable.

As the boats bake, the zucchini softens slightly while keeping its shape, creating the perfect contrast to the juicy beef mixture.

A sprinkle of cheese melts over the top, bubbling into a golden, gooey layer that crowns each boat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to preparing Ground Beef Zucchini Boats was to cut a large zucchini in half.  Choose the size and number of zucchini to suit your situation.

Then I scooped some of the zucchini flesh out of the centre of the zucchini halves.

I lined a baking sheet with parchment paper.

Next I spread some olive oil on the zucchini halves.

Then I sprinkled a bit of salt and pepper on the zucchini halves.

Then I placed the zucchini halves in the oven to partially cook them for about 15 minutes.

While the zucchini was baking I put some olive oil in a frying pan over medium heat and then added some lean ground beef.

I added some diced yellow onion and minced garlic to the browned meat.  I allowed it to cook for about 5 minutes to soften the onion.

Then I added in pasta sauce.

I stirred in some bread crumbs and seasonings.

Next I stirred in some of the pieces of scooped out zucchini.

Once the zucchini was partially pre-cooked I transferred the filling to the zucchini halves.

I sprinkled some shredded mozzarella cheese on top of the filling and then put the zucchini in the oven to bake 15 minutes or until the cheese was melted and the beef mixture was bubbling.

Once the cheese had melted and the meat mixture was bubbling I removed the zucchini boats from the oven.

The balance of savory beef and light zucchini makes the dish feel both indulgent and wholesome.

The presentation is as impressive as the taste, with the vibrant green shells holding their flavorful filling.

The textures are layered—soft zucchini, tender beef, and melted cheese all coming together.

Served hot, ground beef zucchini boats make a comforting yet fresh meal that feels both homestyle and a little special.

More Zucchini Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Ground Beef Zucchini Boats:

• 1 large zucchini (mine was very large)
• 1 1/2 tbsp olive oil, divided
• 1 lb lean ground beef
• 1 small yellow onion
• 1 clove garlic
• 1/2 tsp Italian seasoning
• 3/4 tsp salt, divided
• 1/2 tsp pepper, divided
• 1 1/2 cups pasta sauce
• 1/4 cup gluten free bread crumbs
• 1 cup shredded mozzarella cheese

How to Make Ground Beef Zucchini Boats:

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. Wash the zucchini and cut off the ends.
3. Slice zucchini or zucchinis in half lengthwise.
4. Remove the flesh from the centre of the halves with a spoon or melon baller leaving about a 1/2 rim around each.
5. Chop up the flesh and set aside.
6. Place the zucchini on the parchment paper lined pan.
7. Spread 1/2 tbsp of the oil onto the zucchini plus 1/4 tsp salt and 1/4 tsp pepper.
8. Bake the zucchini in the preheated oven for 15 minutes.
9. While zucchini cooking, place the remaining oil in a fry pan over medium heat.
10. Dice the yellow onion.
11. Place the ground beef in the heated pan and break it up while it cooks.
12. Once browned add the onion and minced garlic.  Continue to cook for 5 minutes.
13. Add seasoning, remaining salt, remaining pepper, pasta sauce and bread crumbs to the pan.  
14. Stir in some of the chopped zucchini flesh.
15. Stir to combine and then simmer over medium-low heat for 5 more minutes.
16. Remove the zucchini from the oven.
17. Spoon the meat mixture into the zucchini boats.
18. Top with the shredded mozzarella cheese.
19. Return zucchini boats to oven for about 15 minutes or until the cheese has melted and the meat mixture is bubbling.
20. Cut into serving sizes if using large zucchini.
21. Serve with your favourite sides.
22. Enjoy!

FAQs:

Ground beef zucchini boats are hearty but light, so the best sides balance freshness with comfort. Here are some great options to serve alongside them:

• Gluten Free Garlic bread or crusty baguette – perfect for soaking up extra sauce or juices.

• Simple green salad – toss mixed greens with lemon vinaigrette for a crisp, refreshing bite.

• Greek salad – tomatoes, cucumbers, olives, and feta bring brightness and contrast.

• Rice pilaf or quinoa – adds a wholesome, filling base.

• Roasted potatoes – crispy, seasoned wedges complement the tender zucchini.

• Cauliflower rice – keeps the meal low-carb while adding texture.

• Grilled or roasted vegetables – bell peppers, asparagus, or carrots pair beautifully.

• Caprese salad – tomatoes, mozzarella, and basil for a light Italian vibe.

• Gluten Free Pasta with olive oil and herbs – a simple side that ties in with the savoury filling.

• Couscous – fluffy and quick, can be dressed with herbs and lemon.

Here’s how to store ground beef zucchini boats so they keep well and taste good later:

• Refrigerator:

  • Let the zucchini boats cool completely.

  • Place them in an airtight container in a single layer.

  • Store in the fridge for up to 3–4 days.

  • Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option (though the zucchini may soften more).

• Freezer:

  • Zucchini has a high water content, so freezing can make it mushy.

  • If you do freeze, wrap each boat tightly in plastic wrap or foil, then place in a freezer bag or airtight container.

  • Freeze for up to 2 months.

  • Reheat directly from frozen in the oven (unwrapped and on a baking sheet) until hot, but expect softer texture.

• Meal prep tip: You can make the ground beef filling ahead and store it separately (in the fridge up to 4 days or freezer up to 3 months). Then just hollow out fresh zucchini, stuff, and bake when you’re ready—this keeps the zucchini firmer.