Cheesy Beef-Stuffed Zucchini Boats
Tender zucchini loaded with a rich, savory beef filling and topped with bubbling golden cheese for the ultimate low-carb comfort dinner.
Ingredients
4 medium zucchini
1 lb (450 g) lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 cup marinara or tomato sauce
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Fresh parsley or basil, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Slice each zucchini in half lengthwise. Scoop out the center with a spoon, leaving about ¼ inch around the edges to create “boats.” Finely chop the removed zucchini flesh and set aside.
Heat the olive oil in a large skillet over medium heat. Cook the onion for 3–4 minutes until softened, then stir in the garlic and cook for another 30 seconds.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
Stir in the chopped zucchini flesh, marinara sauce, Italian seasoning, smoked paprika, salt, and black pepper. Simmer for 5–7 minutes until slightly thickened.
Arrange the zucchini boats in the prepared baking dish and generously fill each one with the beef mixture.
Sprinkle the mozzarella, cheddar, and Parmesan evenly over the tops.
Bake for 20–25 minutes, or until the zucchini is tender and the cheese is melted, bubbly, and lightly golden.
Garnish with fresh parsley or basil and serve hot.
Serving Suggestions
Pair these cheesy zucchini boats with a crisp green salad, roasted vegetables, or cauliflower rice for a complete low-carb meal. Add a pinch of red pepper flakes for extra heat or a dollop of sour cream for an even creamier finish.
Hearty, cheesy, and packed with wholesome ingredients, these Stuffed Zucchini Boats are an easy family favorite that’s as satisfying as it is healthy!
