Ground Beef And Rice Stuffed Zucchini Boats

Name: Ground Beef And Rice Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 pound ground beef; 1 cup cooked rice; 1 small onion, diced; 2 cloves garlic, minced; 1 can diced tomatoes (14.5 oz), drained; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded mozzarella cheese

Highlighted under: Soulful Dishes

I love making Ground Beef and Rice Stuffed Zucchini Boats because they offer a delicious and healthy way to enjoy hearty flavors. The first time I prepared this dish, I was amazed at how the zucchini perfectly held the savory filling, combining ground beef, rice, and spices in every bite. It’s a dish that feels indulgent but is still packed with veggies. Each bite is satisfying and comforting, making it a fantastic option for weeknight dinners or casual gatherings.

Created by

Hallie Foster

Last updated on 2026-02-15T06:23:36.869Z

Creating Ground Beef and Rice Stuffed Zucchini Boats was a delightful experience. I remember the first time I discovered this recipe while browsing for healthy dinner options. The combination of flavors really intrigued me, and I was eager to explore how well zucchini could complement the seasoned meat and rice. I decided to add my own twist with fresh herbs and spices, which elevated the dish even more.

One key tip I learned along the way is to pre-cook the zucchini slightly before stuffing it. This step ensures the zucchini becomes tender while still holding its shape, allowing for a flavorful bite that's perfectly balanced. Plus, the baking time allows the ingredients to meld together beautifully!

Why You'll Love This Recipe
A savory filling that brings together ground beef, rice, and aromatic spices
Zucchini boats are a fun, healthy alternative to traditional stuffing
Great for meal prep and can be easily customized with your favorite ingredients

Selecting the Right Zucchini

When choosing zucchinis for your boats, look for medium-sized ones that are firm and have a smooth skin. These are optimal for stuffing as they provide a good balance between sturdy texture and flavor. Avoid zucchinis with soft spots or blemishes, as they may have begun to spoil. If they are too large, the seeds can become tough and the flesh watery, which compromises the integrity of your stuffing.

After slicing the zucchini, use a melon baller or a spoon to scoop out the seeds effectively. Be gentle to avoid breaking the skin, and make sure to leave about a quarter-inch of flesh around the edges to create a strong boat structure. This technique ensures each bite is flavorful and juicy, maximizing the delicious filling.

Enhancing the Flavor Profile

The filling for these zucchini boats can be easily enhanced with additional spices or flavorings. For a spicier kick, consider adding crushed red pepper flakes or a dash of cayenne pepper to the meat mixture. Fresh herbs such as basil or parsley can also be tossed in right before you stuff the zucchini to provide a fresh aromatic quality that complements the savory filling nicely.

If you're looking to reduce fat content, substitute ground beef with lean turkey or even cooked lentils for a vegetarian option. Adjusting cooking time accordingly, you can sauté the lentils with spices to deepen their flavor, making for a hearty filling that remains nutritious and satisfying.

Ingredients

For the Zucchini Boats

4 medium zucchinis
1 pound ground beef
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz), drained
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them in a baking dish.

Cook the Filling

In a skillet over medium heat, cook the diced onion and minced garlic until softened. Add the ground beef, cooking until browned. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for an additional 5 minutes until everything is heated through.

Stuff the Zucchini

Fill each zucchini half with the beef and rice mixture. Top with shredded mozzarella cheese.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Pro Tips

For added flavor, you can mix in your favorite spices or even some diced bell peppers into the filling.

Storage and Make-Ahead Tips

These stuffed zucchini boats can be prepared ahead of time, making them perfect for busy weeknights. You can prepare the filling a day in advance and store it in the refrigerator. When you are ready to bake, stuff the zucchini with the filling and proceed with cooking. This not only saves time but also allows the flavors to meld beautifully overnight.

Leftover stuffed zucchini can be stored in an airtight container in the fridge for up to three days. When reheating, place them in the oven at 350°F (175°C) covered with foil for about 15 minutes to ensure even heating while preventing the cheese from overbaking.

Serving Suggestions

For a complete meal, serve these stuffed zucchini boats with a side salad or some crusty bread to soak up any delicious sauce left on the plate. A light vinaigrette can add a nice, tangy contrast to the rich flavors of the filling.

If you're feeling adventurous, try topping the boats with a dollop of sour cream or a sprinkle of chopped green onions before serving. It elevates the dish further, adding a creamy texture and a fresh bite that contrasts vividly with the warm, cheesy filling.

Questions About Recipes

→ Can I use turkey instead of ground beef?

Absolutely! Ground turkey works great as a lighter alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I use other vegetables for stuffing?

Yes! Bell peppers, eggplants, or even mushrooms make excellent substitutes.

→ Is it possible to freeze these stuffed zucchinis?

Yes, you can freeze them before baking. Just thaw and bake as directed when you're ready to enjoy.