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–+ servings
Two zucchini boats served on a dinner plate.
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4.50 from 10 votes

Zucchini Boats with ground beef

An easy dinner idea that will be on the table really quick. These cheesy beefy zucchini boats are great with a side of rice or just salad.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Halal
Servings: 12
Calories: 155kcal
Author: Amira

Ingredients

  • 6 large zucchini
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 4 medium garlic cloves mined about half tablespoon
  • 1 pound lean ground beef
  • 1 can 15oz tomato sauce
  • 1 teaspoon black pepper
  • 1 ½ Tablespoon oregano
  • 2 Tablespoons Worcestershire sauce
  • Salt to your liking
  • 2 cups shredded mozzarella cheese

Instructions

  • Preheat oven to 400F. Grease two 13x9 casseroles and set aside.
  • Cut each zucchini lengthwise and core using a small spoon to get the pulp out.
  • Place zucchini boats on the casseroles, spray with oil and sprinkle with salt and pepper.
  • Place in the oven until we are done making the ground beef filling.
  • Make the filling:
  • In a big skillet over medium high heat, pour olive oil and add diced onions.
  • Saute onions for about 3 minutes or until translucent.
  • Add garlic and continue to cook for 30 seconds.
  • Add ground beef break it apart and cook until no longer pink.
  • Drain excess fat if any then add mix in black pepper, oregano, tomato sauce and Worcestershire sauce.
  • Taste and adjust seasoning to your liking then let it continue to cook for another 2-3 minutes then turn heat off.
  • Take out the zucchini boats, they should be tender by now and almost fully cooked.
  • Divide the meat mixture into the boats and sprinkle evenly with shredded cheese.
  • Return to oven for another 5 minutes or until bubbly and cheese melts.

Notes

  • You can use less meat and add diced mushrooms to the mix. Use any ground meat you like.
  • If you do not have oregano you can use Italian seasoning.
  • I like peeling my zucchini into stripes, you can leave the skin or peel it completely.
  • Variations:
    • Make dairy free zucchini boats using dairy free cheese.
    • Make it vegan using vegan ground beef or make it with rice, bulgur or quinoa.
    • For a gluten free version make sure your tomato and Worcestershire sauce are gluten free.
    • If you cannot find then simply blend and strain tomatoes then use in this recipe and skip the Worcestershire sauce.
  • Fir more tips and variations check the post above.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 155kcal | Carbohydrates: 6g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 189mg | Potassium: 451mg | Fiber: 1g | Sugar: 3g | Vitamin A: 338IU | Vitamin C: 19mg | Calcium: 133mg | Iron: 2mg