Ground Beef And Rice Stuffed Zucchini Boats

Name: Ground Beef And Rice Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1 pound ground beef; 1 cup cooked rice; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 cup marinara sauce; 1 cup shredded mozzarella cheese; Salt and pepper to taste; Olive oil for cooking

Highlighted under: Homestyle Comfort

I love making Ground Beef and Rice Stuffed Zucchini Boats because they are not only delicious but also a great way to sneak in some vegetables. This recipe combines tender zucchini filled with a savory mixture of seasoned ground beef, fluffy rice, and cheese, making it a satisfying meal that my family enjoys. When I first tried this recipe, I was amazed at how the flavors melded together beautifully, offering a comforting dish that's perfect for any weeknight dinner.

Created by

Imogen Price

Last updated on 2026-02-10T19:25:36.295Z

Creating these Ground Beef and Rice Stuffed Zucchini Boats is a fun experience for me. Over the years, I have experimented with various fillings, but this combination remains my favorite. The tender zucchini serves as a perfect vessel, allowing the savory ground beef, fragrant spices, and fluffy rice to shine through. I recommend using freshly grated cheese on top to create a perfectly gooey crust that elevates the dish.

One of my best tips is to ensure the zucchini has been salted and drained before stuffing them. This step helps to remove excess moisture and prevents the boats from becoming soggy. Using a mixture of different cheese can also make a delightful difference in flavor. Try using mozzarella and cheddar together for an unforgettable taste!

Why You'll Love This Recipe
Savory beef and rice filling bursting with flavor
Zucchini boats are fun to eat and healthy
Easy to customize with your favorite spices or toppings

Mastering Zucchini Preparation

The key to perfect zucchini boats lies in the preparation. After cutting the zucchinis in half, scooping out the seeds, and sprinkling salt, let them rest for at least 15 minutes. This step helps to extract excess moisture, preventing your dish from becoming watery. You want the interiors to have a slightly glossy appearance without any residual water pooling when they’re ready to be stuffed, ensuring a firmer texture once baked.

When scooping the zucchini, use a small spoon or a melon baller to create an even cavity. Aim for about a quarter-inch thickness around the edges, which retains the structure while providing ample space for the filling. If the zucchini is too thick, the texture will remain tough post-baking, rather than soft and inviting.

Building Flavor in the Filling

Sautéing the onion and garlic in olive oil until translucent not only enhances their flavor but also builds a solid flavor base for your beef filling. Be cautious not to burn the garlic, which can turn bitter. I find it helpful to add the garlic right after the onion has softened, stirring frequently for about 1-2 minutes until fragrant.

Don't rush the browning of the ground beef—let it cook undisturbed for a few minutes before breaking it apart. Aim for a deep golden color across the beef for a rich flavor. Additionally, experimenting with different seasonings like smoked paprika or adding crushed red pepper can create a delightful twist in flavor.

Serving and Storage Tips

After baking, these stuffed zucchini boats are best served immediately. However, if you have leftovers, allow them to cool completely. Store them in an airtight container in the refrigerator for up to three days. When reheating, place them in an oven preheated to 350°F (175°C) to restore their texture, covering with foil to keep them from drying out.

For meal prep, these zucchini boats can be made ahead of time. Assemble them up to a day in advance, cover, and refrigerate before baking. This technique enhances the flavors as they meld together and saves time on busy weeknights. Just remember to add a few extra minutes in the oven if baking straight from the fridge.

Ingredients

Stuffed Zucchini Ingredients

4 medium zucchini
1 pound ground beef
1 cup cooked rice
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup marinara sauce
1 cup shredded mozzarella cheese
Salt and pepper to taste
Olive oil for cooking

Instructions

Steps

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise, scoop out the seeds gently with a spoon to create boats, and set them aside. Sprinkle salt on the insides of the zucchinis and let them sit for about 15 minutes to draw out excess moisture.

Cook the Beef Filling

In a skillet, heat a bit of olive oil over medium heat. Sauté the chopped onion and garlic until translucent. Add the ground beef, breaking it apart, until browned. Season with Italian seasoning, salt, and pepper. Stir in the cooked rice and half a cup of marinara sauce until well combined.

Stuff the Zucchini

After the zucchini has drained, place them cut side up in a baking dish. Fill each zucchini half generously with the beef and rice mixture. Top with remaining marinara sauce and sprinkle with shredded mozzarella cheese.

Bake the Zucchini Boats

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. Serve warm.

Tips

Pro Tips

Feel free to mix and match the spices in the filling to suit your taste. Adding some chopped bell peppers or mushrooms can also elevate the flavors. If you're looking for a lower-carb option, try substituting ground turkey for the beef.

Ingredient Variations for Every Palate

Feel free to customize the beef filling to suit your family’s taste preferences. Ground turkey or chicken can serve as lean alternatives to beef, while plant-based crumbles are an excellent option for vegetarian diners. Just be mindful of cooking times as these meats may differ in moisture content and cooking times.

You can also elevate the flavor profile by incorporating additional veggies into the filling, such as finely chopped bell peppers, mushrooms, or even spinach. These additions not only enhance nutrition but also offer extra textures that make each bite more enjoyable.

Perfecting Your Cheese Layer

For optimal cheesiness, mix different types of cheese in your filling—like sharp cheddar or flavorful feta alongside mozzarella. This variety can add depth to the flavor. When topping the zucchini, try to cover the filling entirely to create a deliciously golden crust that complements the tender zucchini.

If you prefer a crispier topping, consider placing the stuffed zucchini under the broiler for the final few minutes of baking, keeping a close eye to prevent burning. This technique impart an irresistible golden texture that is particularly appealing.

Questions About Recipes

→ Can I use other meats besides ground beef?

Absolutely! Ground turkey, chicken, or even a plant-based meat alternative work well in this recipe.

→ Is there a vegetarian option for this dish?

Yes, you can replace the ground beef with a mixture of black beans, corn, and spices for a delicious vegetarian stuffing.

→ How do I store leftovers?

Store leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven.

→ Can I freeze stuffed zucchini?

Yes, you can freeze the stuffed zucchini before baking. Wrap them tightly in plastic wrap and aluminum foil, and they can be stored for up to 3 months.