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Zucchini Boats with Ground Beef

Savory Zucchini Boats with Ground Beef for Easy Weeknight Dinners

A family-friendly recipe for Zucchini Boats with Ground Beef, combining savory flavors and nutritious ingredients for a delicious weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 boats
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini Choose evenly sized zucchini for even cooking.
  • 1 tsp Salt Draws out moisture and intensifies flavor.
  • 2 tbsp Olive Oil Can be substituted with vegetable oil.
For the Tomato Sauce
  • 3 cloves Garlic Fresh garlic brings aromatic depth.
  • 1/2 medium Onion Provides sweetness and enhances complexity.
  • 6 leaves Fresh Basil Adds freshness; dried can be used.
  • 400 g Canned Diced Tomatoes Forms the juicy base.
  • 500 g Tomato Passata A vital component; swap with marinara if needed.
  • 1 tsp Oregano Infuses flavor into the sauce.
  • 1 tsp Sugar Optional; helps balance acidity.
For the Filling
  • 500 g Ground Beef A protein-packed choice.
  • 200 g Gouda Cheese, shredded Melts beautifully.
  • 2 tbsp Parmesan Cheese, shredded A flavorful topping.

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Knife
  • Spoon
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Preheat oven to 200°C (390°F). Cut zucchini in half lengthwise and scoop out the flesh to create a boat shape. Sprinkle salt inside and let sit for 15 minutes.
  2. In a skillet, heat olive oil, add minced garlic, chopped onion, and fresh basil. Sauté for 3-4 minutes until onions are translucent. Pour in canned diced tomatoes and tomato passata, then season with oregano and sugar. Simmer for 6-8 minutes.
  3. In another skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 2-3 minutes. Then add ground beef and cook until browned, about 15 minutes. Mix in half of the prepared tomato sauce and remove from heat.
  4. Pat zucchini dry and place cut side up in a baking dish. Spoon remaining tomato sauce into the base and fill zucchini with meat mixture. Top with shredded Gouda and Parmesan cheese.
  5. Cover dish tightly with parchment paper and aluminum foil. Bake for 25 minutes, then remove cover and bake for an additional 5-10 minutes until cheese is melted and golden. Allow to cool slightly before serving.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

These Zucchini Boats with Ground Beef are a great way to sneak in veggies and a fun presentation for the whole family.

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