Ground Beef Stuffed Zucchini Boats

Ground Beef Stuffed Zucchini Boats bring a familiar ground beef dinner together with tender zucchini. The zucchini halves bake until they begin to soften, then hold a savory filling seasoned with garlic, Italian seasoning, and paprika.

Tomato paste and beef broth help keep the browned beef mixture moist as the boats finish baking. Scooped zucchini flesh goes into the filling, too, so the centers contribute flavor and texture instead of going to waste.

Choose zucchini that bake evenly

Look for medium zucchini that are similar in size and thickness. Matching pieces are easier to arrange in the same baking dish, and they’re more likely to soften at a similar pace. Slice each zucchini lengthwise and scoop out the center, keeping enough flesh around the edges to form a sturdy shell.

The shells should be even in thickness so they can hold the filling without being too delicate. Chop the scooped flesh for the beef mixture. Brushing the cut sides with olive oil helps prepare them for the first bake, which should leave them just beginning to soften rather than fully tender.

Build a moist, savory beef filling

Ninety percent lean ground beef gives you a hearty filling without relying on extra fat for flavor. Yellow onion and garlic provide a savory base, while Italian seasoning and paprika add warmth. Kosher salt and black pepper round out the seasoning, so stir them through the beef and chopped zucchini flesh as they cook.

Tomato paste adds a concentrated tomato flavor, and beef broth loosens it into a savory coating for the filling. Stir these in until they’re incorporated. The beef should be browned and cooked through before you fill the zucchini. If the mixture seems uneven, keep stirring so the paste and broth are distributed throughout rather than concentrated in one spot.

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Keep the shells tender, not limp

The first bake gives the zucchini a head start before it goes back into the oven with the filling. Watch for the shells to just begin softening; they’ll continue cooking after you spoon the beef mixture into them. Baking the filled boats until the zucchini is tender and the filling is hot brings the two parts together.

Avoid scooping the centers so deeply that the sides become thin, and arrange the halves cut side up in the baking dish. Similar-sized zucchini help the boats finish more evenly. Since zucchini can vary in thickness, use tenderness as your cue for the final bake rather than expecting every piece to feel identical at the same moment.

Frequently Asked Questions

Why bake the zucchini before adding the beef filling?

The first bake starts softening the shells, so they don’t go into the oven completely raw under the filling. Take them out when they’re just beginning to soften; they’ll bake again after you add the beef mixture.

Can I use the scooped zucchini flesh in the filling?

Yes. Chop the zucchini flesh you scoop from the centers and stir it into the beef with the onion, garlic, and seasonings. This uses the centers in the filling and gives them a place alongside the tomato paste and broth.

How do I keep the zucchini boats from becoming unevenly tender?

Choose zucchini that are similar in size and thickness, and leave an even shell when scooping. Those choices help the halves soften at a more similar pace. For the filled bake, check for tender zucchini and hot filling.