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Stuffed Zucchini
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Old Fashioned Stuffed Zucchini

These Stuffed Zucchini Boats are filled with a savory mixture of seasoned ground beef, marinara sauce, vegetables, and topped with melty mozzarella and Parmesan cheese. This healthy, low-carb dinner is easy to prepare, packed with flavor, and perfect for busy weeknights or family meals.
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: baked zucchini, healthy zucchini dinner, low carb dinner, stuffed zucchini, stuffed zucchini recipe, zucchini boats, zucchini recipes
Servings: 4
Calories: 390kcal

Ingredients

  • Zucchini Boats
  • 4 medium zucchini
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Filling
  • 1 pound lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup marinara sauce
  • ½ cup diced bell pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon crushed red pepper flakes optional
  • Salt and black pepper to taste
  • Topping
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  • Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  • Slice each zucchini in half lengthwise. Scoop out the centers, leaving about ¼ inch around the edges to create sturdy zucchini boats. Brush with olive oil and season with salt and pepper.
  • In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
  • Add the onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.
  • Stir in the marinara sauce, Italian seasoning, paprika, crushed red pepper flakes (if using), salt, and black pepper. Simmer for 5 minutes.
  • Arrange the zucchini boats in the prepared baking dish and evenly fill each one with the meat mixture.
  • Sprinkle the mozzarella and Parmesan cheese over the stuffed zucchini.
  • Bake for 25–30 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
  • Garnish with fresh parsley and serve warm.

Notes

  • Choose medium-sized zucchini for the best texture and even cooking.
  • Avoid scooping out too much flesh so the zucchini holds its shape.
  • Broil for the last 2–3 minutes for a golden, bubbly cheese topping.
  • Swap ground beef for ground turkey, chicken, or Italian sausage if preferred.
  • Leftovers reheat well, making this recipe great for meal prep.

Nutrition (Per Serving)

  • Calories: 390 kcal
  • Carbohydrates: 12g
  • Protein: 31g
  • Fat: 24g
  • Saturated Fat: 10g
  • Cholesterol: 85mg
  • Sodium: 690mg
  • Potassium: 980mg
  • Fiber: 3g
  • Sugar: 7g
  • Calcium: 280mg
  • Iron: 3mg