Summer squash season is right around the corner, so we couldn’t wait to share our favorite way to eat them—Stuffed Zucchini Boats with Ground Beef! This deliciously simple recipe is a snap to throw together on weeknights and is super versatile, so you can use whatever you have in the pantry.

Why You’ll Love These Zucchini Ground Beef Boats

• Quick & Easy – Just 30 minutes of prep and a 30 minute spin in the oven are all that stands between you and a crowd-pleasing, protein- and veggie-packed dinner.

• Simple Ingredients – This easy recipe requires just summer squash, ground beef, cheese (if you want!), and a handful of pantry staples. 

• Endlessly Adaptable – There are dozens of ways to season the ground beef filling for these zucchini boats—it’s the perfect way to breathe fresh life into leftovers or make do with whatever you have on hand! Read on below for tons of ideas.

Ingredients Needed

As promised, we’re keeping our recipe for ground beef stuffed zucchini boats simple and flexible. Here’s what to grab:

• Ground Beef – The heart of our recipe! Grab a 1-pound brick of either The Signature Blend or The Butcher’s Blend for enough to fill 6 halved zucchini (12 boats).
• Zucchini – Other varieties of summer squash will work just as well, so don’t be shy about using a mix.

• Aromatics – Onions and garlic are our go-tos in the kitchen, but don’t feel limited. Other great options include bell peppers or jalapeños, carrots, celery, ginger and lemongrass. We like to use this ground beef and zucchini recipe template as a fridge clean-out, so feel empowered to get creative.
• Herbs & Spices – Your spice cabinet is a powerful ally in the quest for delicious dinner! Mix and match herbs and spices to suit your theme, or use pre-mixed seasoning blends to make life even easier. Don’t forget to add salt to the mix to bring out all the rich, beefy flavors. We suggest starting with about a teaspoon of kosher salt per pound of meat, then adding more as needed.
• Canned Goods – Adding more veggies or legumes to the mix is an easy way to stretch your meat. Think diced tomatoes, tomato sauce, and/or tomato paste, drained beans, diced green chiles or roasted peppers, sun-dried tomatoes, marinated artichoke hearts, and canned corn. Frozen veggies like peas and corn work, too!
• Cheese – Optional, but always welcome on our plate. Feel free to use either melty options like cheddar, colby, or pepper jack, or crumbly, salty options like feta or queso fresco depending on your flavor theme. 

How to Make Zucchini Boats With Ground Beef

Step 1: Prep Zucchini. Wash, dry, and vertically halve your summer squash (hot dog-style). Use a spoon to scrape out the majority of the zucchini flesh into a large mixing bowl, then set the prepared “boats” on a parchment-lined baking sheet. Season the scooped-out zucchini boats to your liking, salt and pepper will do. Be sure to chop or mash large parts of the zucchini filling for easier mixing in Step 3. Preheat the oven to 350ºF.

Step 2: Brown & Season Beef. In a heavy-bottomed skillet over medium heat, brown the beef and break it into chunks. Add your preferred seasoning blend and aromatics as the fat begins to render out, making sure to mix it evenly into the meat. Drain and dump the browned beef and softened veggies into the mixing bowl with the zucchini flesh.

Step 3: Finish Filling. Add any remaining ingredients to your filling (e.g. tomato sauce, salsa, cooked beans, cooked veggies) and mix well. Taste and adjust the seasoning as needed.

Step 4: Assemble & Bake. Spoon the ground beef filling into the prepared zucchini boats, mounding it a bit over the tops. Sprinkle on any melting cheese (if using), then bake in the preheated oven for about 25-30 minutes, or until the zucchini are fork tender and the topping is hot and bubbling.

Optional Variations

As we mentioned earlier, there are so many delicious ways to flavor your ground beef stuffed zucchini boats. Here are just a few ideas to get you started:

• Italian-Inspired – Add about ½ a diced onion, 3-4 cloves of minced garlic, 2 tablespoons of tomato paste, 1.5 teaspoons of Italian seasoning, and a 14-ounce can of either tomato sauce or crushed tomatoes to the filling mixture. Top the boats with grated mozzarella, then garnish with fresh basil chiffonade and a sprinkle of parmesan. (Feel free to add drained diced tomatoes to the mix, too!)
• Mediterranean-Inspired – Add ½ a diced onion, 3-4 cloves of minced garlic, about 2 tablespoons of tomato paste, 1.5 teaspoons of Greek seasoning, ¼ cup of chopped sun-dried tomatoes (preferably oil-packed), 2-3 tablespoons chopped kalamata or Castelvetrano olives (optional), and ½ cup of crumbled feta cheese to the mixture. (This is also a great place to add sautéed spinach, wilted greens, or drained chickpeas!)
• French Onion – Deeply caramelize about a pound of yellow onions in a sauté pan with oil and a sprinkle of salt. Mix the onions into browned ground beef seasoned with either a few cloves of minced garlic or about 1 teaspoon of garlic powder. Top the boats with gruyere or swiss cheese, then garnish with fresh parsley.
• Cheeseburger – Add ½ of a diced onion, 3-4 cloves of minced garlic, 1 tablespoon of tomato paste, and a few shakes of Worcestershire sauce to the ground beef. After browning, mix in about 2 tablespoons of ketchup, a tablespoon of mustard, and ¼ cup of diced pickles. Top the boats with cheddar or American cheese.
• Taco – Add ½ a diced onion, 3-4 cloves of minced garlic, a drained can of Rotel, ¼ cup of salsa, and ¼ cup of taco seasoning to the filling, then top the boats with your favorite Mexican blend cheese. This is also a great spot to add drained beans or corn. Garnish with fresh cilantro, a dollop of sour cream, and a few shakes of hot sauce.
• Asian-Inspired – Add ½ a diced onion, 3-4 cloves of minced garlic, 1-2 teaspoons of grated ginger, and the whites/pale greens of 3-4 sliced scallions to the skillet with the beef. Mix in ¼ cup of teriyaki sauce/bang bang sauce/kung pao sauce or other Asian-inspired simmer sauce and sriracha/gochujang to taste. Garnish with fresh cilantro, the dark green parts of the scallions, and a few tablespoons of roasted, salted peanuts or cashews (optional). You can also just use our recipe for Korean ground beef bowls!

Expert Tips

• Be Gentle when you’re scraping out the zucchini flesh so as not to break your boats. Try to remove as much as possible (like you would for a twice-baked potato) to make plenty of room for the beef filling.

• Line Your Pan with parchment paper for easy cleanup.

• Invest in an oven thermometer to make sure you’re baking your beef and zucchini boats at the right temperature. Once they’re in the oven, try not to open the door—each time you do, you lose 30ºF or more.

• Cook Watery Vegetables before adding them to your mix—this includes greens like spinach or kale, fresh (not canned) tomatoes, onions, peppers, and mushrooms. Starchier veggies like corn or peas do not need to be cooked first.

Storage Instructions

• You can make and assemble your ground beef zucchini boats up to a day ahead of time before baking. Pull them out of the fridge to sit at room temperature while your oven preheats to take the chill off.
• Any leftover stuffed zucchini can be transferred to an airtight container and refrigerated for up to 5 days. For longer storage, freeze for up to 2 months. (Make sure to allow the leftovers to cool to room temperature before transferring to your freezer container to prevent ice crystals from forming.)
• To reheat, pop them in a 350ºF oven for 15-20 minutes (great for larger portions) or microwave until heated through to 165ºF.

More Veggie-Packed Ground Beef Recipes

• Beef Enchilada Stuffed Acorn Squash
• Smashed Avocado Sweet Potato Burgers
• Easy Latin Lettuce Wraps
• Caesar Salad Burgers
• California Meatloaf
• Veggie Smothered Burgers

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