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Beef Mince and Mozzarella Stuffed Zucchini Boats

Beef Mince and Mozzarella Stuffed Zucchini Boats

Gretel Shaw
This comforting dish is a delightful blend of hearty ground beef, melty mozzarella, and tender roasted zucchini, inspired by Mediterranean family dinners with a modern twist. Packed with flavor but light on carbs, these zucchini boats bring together robust seasoning and savory textures while celebrating the natural sweetness of fresh zucchini. Perfect as a weeknight meal or casual entertaining centerpiece.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 boats
Calories 443 kcal

Equipment

baking tray
Mixing bowl
Chef’s Knife
Large skillet
Spoon or melon baller
Aluminum foil

Ingredients
 
 

Main Ingredients

  • Top view of fresh zucchini4 medium zucchini - firm and fresh
  • Raw meat mince1 lb ground beef - 80/20 lean for best flavor
  • Ripe yellow onion on a white background1 small onion - finely diced
  • garlic2 cloves garlic - minced
  • ketchup1 cup ketchup (tomato sauce Australia and UK) - preferably low-sodium
  • Oregano dried in wooden bowl over white1 tsp dried oregano
  • Chili peppers½ tsp chili flakes - optional, for heat
  • Mozzarella cheese isolated on white background1 ½ cups mozzarella cheese - shredded, preferably whole milk
  • Glass bowl of olive oil isolated on white background1 tbsp olive oil - extra virgin
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - freshly ground, to taste

Optional Garnish

  • parsley on white background1 tbsp parsley - or basil, fresh, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Slice zucchinis in half lengthwise. Using a spoon or melon baller, carefully hollow out the center of each zucchini half, creating a 'boat' and leaving about 1/4 inch of flesh. Reserve some of the flesh for the filling.
  • Brush the inside of the zucchini boats lightly with olive oil and sprinkle with a pinch of salt. Place them on a baking tray lined with foil. Roast for 10 minutes to soften slightly.
  • Heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds, until fragrant.
  • Add ground beef to the skillet and cook until browned, about 5-6 minutes. Break up the meat as it cooks. Add reserved zucchini flesh and cook for another 2 minutes.
  • Stir in tomato sauce, oregano, and chili flakes. Simmer for 5 minutes until thickened slightly. Season with salt and pepper to taste.
  • Remove zucchini boats from the oven. Fill each boat generously with the beef mixture and top with shredded mozzarella.
  • Bake the stuffed zucchini for 12-15 minutes, or until cheese is melted and bubbly with golden spots.
  • Garnish with chopped parsley or basil before serving.

Notes

  • Swap ground beef for ground turkey or plant-based mince for a lighter or vegetarian option.
  • You can add cooked rice or quinoa to the filling for more substance.
  • For extra flavor, add a layer of grated parmesan over the mozzarella.

Nutrition

Calories: 443kcalCarbohydrates: 26gProtein: 36gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 101mgSodium: 910mgPotassium: 1128mgFiber: 3gSugar: 19gVitamin A: 1069IUVitamin C: 41mgCalcium: 399mgIron: 4mg
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