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–+ servings

Easy Zucchini Boats (Stuffed with Meat, Veggies & Cheese)

These easy zucchini boats are a tasty low-carb dinner stuffed with seasoned ground meat, sautéed vegetables, marinara, and plenty of melty cheese. Flexible, family-friendly, and ready in under an hour.
Amanda
Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 5 minutes
Total Time 1 hour
Serving Size 6 servings

Equipment

  • sharp knife
  • cutting board
  • spoon or ice cream scoop
  • 9x13-inch baking dish or baking sheet
  • Mixing bowl
  • Large skillet or frying pan
  • Aluminum foil (optional)
  • Measuring cups and spoons

Ingredients

  • 6 medium zucchini about 6–8 inches long
  • 2 tbsp olive oil divided
  • 1 lb ground beef or ground turkey/chicken or Italian sausage
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 cup bell pepper diced
  • 1 cup mushrooms chopped
  • 0.5 cup carrot finely diced
  • 1.5 cups marinara sauce use 1–2 cups to taste
  • 1 tsp rosemary dried (or 1 tbsp fresh, chopped)
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper plus more to taste
  • 1 cup mozzarella cheese shredded (or cheddar, gouda, Monterey jack, etc.)
  • 0.5 cup cooked quinoa optional, for a more filling version

Instructions

  • Preheat oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or line a baking sheet.
  • Wash and dry zucchini. Slice each zucchini lengthwise. Use a spoon to scoop out the centers to form “boats,” leaving about a 1/4-inch shell. Chop the scooped zucchini flesh and set aside for the filling.
  • Arrange zucchini halves cut-side up in the baking dish. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Bake 10 minutes to soften slightly.
  • Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add ground meat and cook until browned, breaking it up as it cooks, 6–8 minutes.
  • Add onion, bell pepper, mushrooms, carrot, and the chopped zucchini centers. Cook 4–6 minutes until vegetables soften. Stir in garlic and cook 30 seconds until fragrant.
  • Stir in marinara sauce and rosemary. Simmer 2–3 minutes. (Optional: stir in cooked quinoa for a heartier filling.) Taste and adjust salt and pepper.
  • Remove zucchini from the oven. Spoon filling evenly into each boat, mounding slightly. Sprinkle shredded cheese over the top.
  • Bake 15–20 minutes, until cheese is bubbling and lightly golden and zucchini is tender when pierced with a fork. If cheese browns too fast, cover loosely with foil for the first half of baking.
  • Let cool 5 minutes before serving so the filling sets slightly.

Notes

Flexible swaps: Use ground turkey/chicken, Italian sausage (casings removed), or a vegetarian option like crumbled tempeh. Swap cheeses freely—mozzarella, cheddar, gouda, pepper jack, or Monterey jack all work.
Prevent sogginess: Choose smaller zucchini (less watery). If liquid pools while baking, carefully tip it off.
Freezing: Freeze unbaked stuffed boats tightly wrapped up to 3 months. Bake from frozen, adding 10–15 minutes. Already-baked boats can also be frozen; reheat at 350°F (175°C) for 20–25 minutes.

Nutrition

Calories: 430kcal | Protein: 32g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 780mg