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Close-up of freshly baked stuffed zucchini boats arranged on a dark baking sheet, filled with savory ground beef and marinara, and topped with bubbling, golden-brown mozzarella cheese.

Easy Stuffed Zucchini Boats

Hilary PARKER
These Stuffed Zucchini Boats are the ultimate easy, low-carb dinner! Packed with a savory beef and marinara filling and topped with melted mozzarella, they bring all the comfort of lasagna without the pasta.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Dishes
Cuisine American, Italian, Low Carb
Servings 4
Calories 320 kcal

Ingredients
  

For the Zucchini Boats:

  • 4 medium zucchini halved lengthwise
  • 1 tablespoon olive oil for brushing
  • Salt and black pepper to taste

For the Beef Filling:

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • ½ cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup reserved zucchini pulp chopped
  • 1 cup petite diced tomatoes
  • ½ cup marinara sauce sugar-free for keto
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Topping:

  • 1 cup shredded mozzarella cheese or mix with sharp cheddar
  • 1 tablespoon fresh parsley chopped for garnish

Instructions
 

  • Prep the Boats: Preheat your oven to 375°F. Slice zucchini in half lengthwise and use a spoon to carefully hollow out the centers. Reserve about 1 cup of the pulp and chop it for the filling.
  • Pre-Bake: Brush the boats lightly with olive oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet and bake for 5–10 minutes. Flip and broil for 1 minute to char edges.
  • Cook Aromatics & Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté onion for 2–3 minutes, add garlic for 30 seconds, then add ground beef. Cook until browned and no longer pink (3–5 mins). Drain excess fat.
  • Simmer Filling: Add chopped zucchini pulp, diced tomatoes, marinara, Italian seasoning, salt, and pepper to the beef. Simmer on medium-low for 8–10 minutes to thicken.
  • Stuff & Bake: Spoon filling into the pre-baked boats and top with mozzarella cheese. Bake at 375°F for 15–20 minutes until cheese is melted and golden. Garnish with parsley and serve.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Soggy Zucchini Tip: Don't skip the pre-bake step! Baking them cut-side down first releases moisture so your boats stay sturdy.
  • Make Ahead: You can assemble the boats fully and store them in the fridge for up to 24 hours before baking.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 28gFat: 18gFiber: 4gSugar: 6g
Keyword Baked zucchini boats, Easy zucchini boats, Keto zucchini boats,, Low carb zucchini boats, Stuffed Zucchini Boats,
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