These zucchini boats are stuffed with a hearty mixture of ground beef, marinara sauce, and cheese, then baked until tender and golden. They’re easy to make, full of flavor, and a great way to get more veggies into your meals without feeling like you’re eating a salad.
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I make these all the time when I want something warm and satisfying but healthy. The cheese gets perfectly melty, and the zucchini turns tender but not mushy. It feels cozy but still light, making it perfect for lunch or dinner. Plus, I love this recipe for using up fresh zucchinis during the summer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Zucchini Boats
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I make these stuffed zucchini boats in just a few simple steps. They bake up tender, cheesy, and full of flavor, perfect as a main or a veggie-loaded side dish.
Prep the zucchini
Start by preheating your oven to 400°F (200°C). Lightly spray a large baking dish with cooking spray so nothing sticks. Slice each zucchini in half lengthwise and trim off the stems.
Use a spoon or melon baller to scoop out the center, leaving a ¼-inch border around the edges. The melon baller is a game-changer—it keeps the boats neat and makes scooping super easy.
Season and pre-bake
Place the hollowed-out zucchini halves in the baking dish. Sprinkle with Italian seasoning, salt, and pepper. Bake for 10 minutes to help them soften just a bit before stuffing.
Cook the filling
While the zucchini is baking, heat olive oil in a skillet over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it apart as it browns. I like using this meat chopper; it breaks everything up without scratching your pan and gets all those little bits evenly browned.
Stir in the finely diced onions and cook for another 4 minutes, until they soften.
Add flavor
Toss in the minced garlic and sauté for about 30 seconds. Season with more salt and pepper, then pour in the marinara sauce. Stir it all together and let it simmer for 5 minutes to merge the flavors.
Stuff and bake
Take the zucchini out of the oven and spoon the beef mixture evenly into each boat. Top them off with shredded mozzarella cheese, then pop them back in the oven for 25 minutes. The zucchini should be tender, and the cheese melted and just turning golden brown.
Serve it up
Sprinkle with chopped fresh parsley before serving. These are best warm, straight from the oven!
If you’re heading to a potluck or picnic, I slide the baking dish into this reusable insulated casserole carrier to keep them warm.
Zucchini Boats
Add Preferred SourceIngredients
- 4 medium zucchini
- ½ teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1 pound ground beef
- ½ cup onion finely diced
- 1 teaspoon garlic minced
- 2 cups marinara sauce
- ¾ cup shredded mozzarella cheese
- Fresh parsley for garnish
- Cooking spray
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a large baking dish with cooking spray.Cooking spray
- Slice each zucchini in half lengthwise and trim off the stems. Use a spoon to scoop out the center flesh, leaving about ¼ inch around the edges to form a shell.4 medium zucchini
- Place the zucchini halves in the baking dish and season with Italian seasoning, salt, and pepper. Bake for 10 minutes to soften slightly.½ teaspoon dried Italian seasoning, Salt and pepper
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 4–5 minutes, crumbling it as it browns.2 teaspoons olive oil, 1 pound ground beef
- Stir in the diced onion and cook for another 4 minutes, until softened. Add the garlic and sauté for 30 seconds. Season with salt and pepper. Pour in the marinara sauce, stir well, and let the mixture simmer for about 5 minutes to blend the flavors.½ cup onion, 1 teaspoon garlic, 2 cups marinara sauce
- Remove the zucchini from the oven. Spoon the beef and sauce mixture evenly into each zucchini boat. Sprinkle the tops with mozzarella cheese.¾ cup shredded mozzarella cheese
- Return to the oven and bake for 25 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
- Sprinkle with fresh chopped parsley before serving. Enjoy warm!Fresh parsley
Video
Notes
- Zucchini: Medium zucchinis work best. Big enough to stuff but not too seedy.
- Scooping: A melon baller can make scooping the flesh easier and neater than a regular spoon.
- Don’t toss the insides: You can chop up the scooped-out zucchini and sauté it with the onions for extra veggies in your filling.
- Protein: Ground turkey, chicken, or Italian sausage are great swaps for ground beef.
- Add more veggies: Bell pepper, mushrooms, or spinach can be mixed into the filling.
- Extra toppings: Feel free to sprinkle on parmesan cheese or breadcrumbs before baking for extra flavor.
- Use a baking sheet: If you don’t have a large dish, a lined baking sheet works just fine.
- Watch the cheese: If the tops brown too fast, loosely cover with foil for the last 10 minutes.
- Make ahead: You can prep and stuff them a day in advance. Just cover and refrigerate until you’re ready to bake.
- Double the batch: These freeze well, so make extras for future meals!
Storage and Reheating Instructions
- Fridge: Let leftovers cool, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
- Reheat: You can reheat them in the oven at 350°F until warmed through or pop them in the microwave for a quicker option. Just know they’ll be softer the next day—but still delicious!
- Freeze: You can freeze them, but the texture will be softer after thawing. Freeze in a single layer, thaw and then reheat in the oven.
Nutrition
Recipe Notes and Tips
Here are a few handy tips to make your zucchini boat recipe even better:
- Zucchini: Medium zucchinis work best. Big enough to stuff but not too seedy.
- Scooping: A melon baller can make scooping the flesh easier and neater than a regular spoon.
- Don’t toss the insides: You can chop up the scooped-out zucchini and sauté it with the onions for extra veggies in your filling.
- Protein: Ground turkey, chicken, or Italian sausage are great swaps for ground beef.
- Add more veggies: Bell pepper, mushrooms, or spinach can be mixed into the filling.
- Extra toppings: Feel free to sprinkle on parmesan cheese or breadcrumbs before baking for extra flavor.
- Use a baking sheet: If you don’t have a large dish, a lined baking sheet works just fine.
- Watch the cheese: If the tops brown too fast, loosely cover with foil for the last 10 minutes.
- Make ahead: You can prep and stuff them a day in advance. Just cover and refrigerate until you’re ready to bake.
- Double the batch: These freeze well, so make extras for future meals!
How to Store Leftover Zucchini Boats
Let leftovers cool, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. You can reheat them in the oven at 350°F until warmed through or pop them in the microwave for a quicker option. Just know they’ll be softer the next day—but still delicious!
You can freeze them, but the texture will be softer after thawing. Freeze in a single layer, thaw and then reheat in the oven.
What to Serve With Zucchini Boats
These stuffed zucchini boats are filling enough to stand alone, but they also pair well with simple side dishes.
Try serving them with a Caesar salad, twice-baked potatoes, or garlic focaccia bread for a complete meal. If you want to keep things low-carb, cauliflower rice or a side of sautéed mushrooms works great too.
More Healthy Recipes You Will Love
If you liked these zucchini boats, here are a few more easy veggie-packed meals I think you’ll enjoy:
