Cheesy Stuffed Zucchini Boats. A Low-Carb Favorite the Whole Family Will Love
There’s something undeniably comforting about a cheesy, saucy, oven-baked dinner—and these stuffed zucchini boats are no exception. Packed with seasoned ground beef, marinara sauce, and topped with melty mozzarella, they hit all the marks for a hearty, flavorful meal that also happens to be low in carbs. They’re super easy to customize, and they bake up perfectly every time, making them a great weeknight dinner option.
Stuffed Zucchini Boats
Zucchini boats are a go-to for using up fresh summer zucchini, but they’re delicious year-round. You can pair them with a side salad, garlic bread, or even more veggies for a complete meal. If you’re into easy dinners like this one, check out my [Instant Pot Asian Lettuce Wraps], [Air Fryer Zucchini Chips], or [Chocolate Zucchini Cake] if you’re looking to use up more zucchini in a sweet way.
Whether you’re following a low-carb diet, want to sneak in more veggies, or just need a quick and satisfying dinner, this stuffed zucchini boat recipe is here to save the day. It’s a budget-friendly, family-approved dish that’s easy to prep and even easier to devour.
What You Will Love About This Recipe
Quick & Easy: Just a few ingredients and minimal prep time.
Great for Meal Prep: Reheats beautifully for lunches or busy nights.
Versatile: Swap in sausage, ground turkey, or even make it vegetarian with lentils or beans.
Low-Carb & Gluten-Free: A great alternative to pasta dishes without sacrificing flavor.
How to Make
Step 1: In a pan on the stove you will cook your ground beef with onions and garlic. Cook until the meat is no longer pink and all chopped up. You can season meat with salt and pepper to taste.
Step 2: Wash and prep your zucchini and then slice them in half lengthwise. Then core out the center of zucchini with a spoon.
Step 3: once ground beef is fully cooked add your Italian seasoning and tomato sauce and mix well.
Step 4: Spoon the meat mixture into the hollowed zucchini and top with shredded mozzarella. Bake in a preheated oven at 400 degrees.
Tips & Tricks
- Use a spoon or melon baller to scoop out the zucchini centers—don’t go too thin so they hold up while baking.
- If your zucchini are on the small side, use more to make extra boats!
- Want extra flavor? Add a dash of crushed red pepper or top with Parmesan before baking.
- Line your baking sheet with foil for easy cleanup.
- Let the boats rest a few minutes before serving so the filling stays in place.
Stuffed Zucchini Boats
Stuffed zucchini boats are the perfect way to use up fresh zucchini from the garden. I created a traditional zucchini where I stuffed with seasoned ground beef, tomato sauce and topped with mozzarella cheese.
Ingredients
- 3 - 4 Medium Zucchini or 2 Large
- 1 TBSP Olive Oil
- 1 LB Ground Beef (or sausage, casings removed)
- 1/2 Onion, chopped
- 1 TBSP Garlic, minced
- 1 1/2 Cups Marina Sauce
- 2 TBSP Italian Seasoning
- 1 Cup Mozzarella Cheese, shredded
Instructions
- Preheat oven to 400 degrees. You can line your sheet with aluminum foil.
- Brown ground beef in a skillet, with the onions & garlic. Cook until meat is no longer pink. Carefully drain the excess oil.
- Add in 1 cup of marinara sauce & Italian seasoning. Let simmer fr 5 - 10 minutes.
- Cut each zucchini in 1/2 long ways. Scoop out the center meat with a spoon creating a nice pocket for the meat to sit in.
- Fill each center with meat mixture.
- Top each with remaining 1/2 cup marinara sauce.
- Top each with shredded cheese.
- Bake for 25 minutes or until cheese is bubbly.
Notes
* To make in a NINJA FOODI OR DUO CRISP
Place stuffed zucchini boats into your crisper basket. Air Fry at 350 degrees for 10 minutes or until zucchini is nice and tender and cheese is bubbly.
To make in an AIR FRYER
Preheat air fryer to 390 degrees. Air fry for 10 minutes or until zucchini is nice and tender and cheese is bubbly.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 520Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 125mgSodium: 720mgCarbohydrates: 17gFiber: 5gSugar: 10gProtein: 41g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
