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Stuffed Zucchini Boats with Ground Beef and Marinara

These stuffed zucchini boats fill tender zucchini halves with Italian-seasoned ground beef and marinara sauce topped with melted taco cheese. An easy, low-carb dinner ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini halved lengthwise
  • 1 lb ground beef
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 jar marinara sauce
  • Mexican taco cheese blend for topping
  • Fresh parsley chopped, for garnish

Method
 

  1. Preheat the oven to 400°F. Halve the zucchini lengthwise and use a spoon to scoop out the centers, creating a boat shape. Leave about a ¼ inch border on all sides. Reserve the scooped zucchini flesh if desired.
  2. Place the zucchini boats cut side up in a large baking dish. Drizzle lightly with olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly while the filling comes together.
  3. In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. Drain excess fat. Season with the basil, Italian seasoning, onion powder, and garlic powder. Stir to combine.
  4. Pour in the marinara sauce and stir to coat the meat completely. Simmer for 3 to 5 minutes until the sauce thickens slightly and everything is well combined.
  5. Remove the zucchini from the oven. Spoon the meat sauce generously into each zucchini boat, mounding it slightly. Sprinkle taco cheese blend generously over each one.
  6. Return to the oven and bake for 15 to 20 minutes until the zucchini is completely tender and the cheese is melted and bubbly.
  7. Garnish with fresh parsley and serve immediately.

Notes

Pre-baking the zucchini for 10 minutes before filling ensures the boats are tender all the way through by the time the cheese is melted and bubbly on top.
Don't scoop too deep. Leave a ¼ inch border on the sides and bottom so the boats hold their shape and don't collapse under the filling.
The taco cheese blend adds a slightly different, slightly spiced flavor compared to standard mozzarella that works beautifully with the Italian-seasoned meat sauce.
Chop the reserved zucchini flesh and stir it into the meat sauce to reduce waste and add extra vegetable content to the filling.