Do you eat the skin on zucchini boats?

Yes, you leave the skin on when making zucchini boats! The skin is completely edible, softens perfectly as it bakes in the oven, and serves as a sturdy "boat" to hold the hearty ground beef filling without collapsing.

What do you serve with ground beef zucchini boats?

Zucchini boats are incredibly versatile. If you are keeping things low-carb, serve them alongside a crisp side salad or roasted green beans. If you want a heartier meal, they pair perfectly with garlic bread, fluffy rice, or an Italian pasta salad.

Can I freeze stuffed zucchini boats?

Yes, you can freeze stuffed zucchini boats for up to 3 months. To freeze them, place the unbaked, filled zucchini boats in a single layer on a baking sheet to flash-freeze for about 2 hours. Once solid, transfer them to a freezer-safe bag. You can bake them straight from frozen at 360°F for about an hour.

How do you keep zucchini boats from getting watery?

To prevent watery zucchini boats, make sure your ground beef filling is thick. If you use a thin tomato sauce, simmer the meat mixture uncovered on the stove for a few extra minutes until the excess liquid evaporates before stuffing the zucchini.

Easy Ground Beef Zucchini Boats Best 5

Easy Ground Beef Zucchini Boats

Print Recipe

These easy Ground Beef Zucchini Boats are the ultimate healthy family dinner!

Author: Maya
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 6 servings
Category: Dinner

Ingredients

6 small-medium zucchini
1 tbsp olive oil
1 small yellow onion, finely diced
1 lb ground beef (85/15 lean)
2 tbsp tomato paste
1 (15 oz) can tomato sauce
1 tsp dried Italian seasoning
½ tsp garlic powder
½ tsp salt (plus more to taste)
¼ tsp black pepper
1.5 cups shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)

Instructions

Prep: Preheat your oven to 360°F. Wash the zucchini, cut them in half lengthwise, and scoop out the center flesh with a spoon, leaving a ¼-inch border. Chop the scooped flesh and set aside. Place the hollowed zucchini halves on a baking sheet.
Cook Beef: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until soft. Add the ground beef and cook until deeply browned. Drain excess grease if necessary.
Make Filling: Stir the tomato paste, Italian seasoning, garlic powder, salt, and pepper into the beef. Pour in the tomato sauce and the chopped zucchini flesh.
Simmer: Turn the heat to low, cover, and simmer for 10 minutes. Remove the lid and simmer for 5 more minutes until the sauce is thick.
Stuff & Bake: Spoon the thick meat filling generously into the zucchini boats. Sprinkle evenly with mozzarella cheese.
Finish: Bake for 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly. Garnish with fresh herbs and serve hot.

Notes

Zucchini Prep: Don’t scrape the zucchini too thin! Leave a sturdy ¼-inch border on the bottom and sides so the “boat” holds its shape. If you have a giant garden zucchini, slice it into thick rounds and hollow them out like cups instead.
Thick Filling is Key: If your meat sauce seems too watery, let it simmer uncovered for a few extra minutes. A thick filling is crucial to prevent the zucchini from getting soggy as it bakes.

Find it online: https://www.endrecipes.com/ground-beef-zucchini-boats/