Cheesy ground beef, tender zucchini, and rich tomato sauce—these low-carb zucchini boats are comfort food done right.
Some nights, I just want to make something delicious and more veggie forward but without a lot of muss or fuss. That’s why these keto zucchini boats stay at the top of my favorite meals rotation. They are stuffed with all your favorite flavors, and are baked and ready to eat in one hour. They’re hearty enough to serve as a main, and make for a great side dish when you’re really hungry. Plus, they come with a built-in veggie—and you can’t beat that for an easy win. Kids love finger foods like these, especially when they’re stuffed with yummy ground beef and cheese!
When I’m cooking for clients who want to eat a light but filling and satisfying meal, I come back to stuffed vegetables over and over again. And these zucchini boats are one of the best. The zucchini gets all tender in the oven, soaking up the seasoned beef and rich tomato sauce, while the cheddar cheese on top melts into a golden, bubbly blanket. Add a sprinkle of parsley, and you’ve got a weeknight dinner that looks like something off a restaurant menu.
What I especially love is how this dish transforms humble ingredients into something really satisfying. It’s got everything—protein, a green veg, melty cheese, and just enough Italian-inspired seasoning to add an herbaceous, aromatic flair.
Other fun, keto ways to load up your zucchini boats
Stuffed zucchini doesn’t have to be basic—and these boats are the perfect blank canvas for flavor. Here are some creative spins and toppings to take them to the next level. Try a pizza-style zucchini boat by mixing in a low-carb or sugar-free pizza sauce instead of tomato sauce and top with mini pepperoni, mozzarella, and Italian seasoning. Or try some yummy cheeseburger-stuffed zucchini boats. Simply stir a spoonful of mustard and keto ketchup into the ground beef and top with shredded cheddar and chopped pickles post-bake for a burger-in-a-boat experience (kids love, love, love these, btw). And if you’re craving Mexican flavors, mix a little taco seasoning or sauce in with the ground beef, add some jalapeños if you want a kick of heat, and top them with cheddar, salsa, and a drizzle of sour cream or guac once baked for a spicy, dressed taco-style play on zucchini boats.
How do I store leftovers?
Zucchini boats keep well in both the fridge and freezer. To refrigerate, place leftover boats in a shallow airtight container and refrigerate for up to 3 or 4 days. You can also freeze these zucchini boats by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or container. You can freeze these for 2 months. After thawing, you may need to blot some excess water from the zucchini. Reheat wrapped in a paper towel in the microwave in blasts of 30 seconds for the best results. Or bake them in a 350°F oven for 15–20 minutes, which will also help dry them a bit!
Similar recipes to try
If you loved these zucchini boats, try some of these delicious burger creations from Pepperporch.com. First, these Keto Pizza-Stuffed Peppers satisfy all pizza cravings in a deliciously keto way. Next, try this yummy Keto Cheeseburger Pie, which brings all the flavor and nostalgia of grandma’s cheeseburger pie, sans all those carbs. And when you want something that walks the line between breakfast, lunch, or dinner, try this easy Keto Frittata, which is a fast and flavorful fix for any time of day. Packed with eggs, ground beef, cheese, and low-carb veggies, every bite is just bursting with satisfying flavors.
Keto Zucchini Boats
Ingredients
- 6 medium-sized zucchinis or 3 large ones
- Olive oil as needed
- 1/2 onion diced
- 1 clove garlic minced
- 1 pack of ground beef
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Black pepper optional
- 1 cup tomato paste
- 1 can tomato sauce
- 1 to 2 cups of cheddar cheese
- 1 teaspoon parsley chopped (optional)
Instructions
- Preheat the oven to 390°F.
- Wash the zucchini and slice them in half lengthwise. Scoop out some of the flesh, set it aside (you'll need it for the filling later), and place the zucchini halves on a sheet pan.
- Heat oil in a large pan or pot over medium-high heat. Add onion and garlic and cook for a few minutes before adding the ground beef. Once the beef has turned brown, add dried oregano, salt, pepper, tomato paste, and tomato sauce and stir.
- Add the zucchini filling and stir for a few minutes before placing a lid to allow it to simmer. After 5 minutes, turn the heat down to low and allow the filling to simmer for an additional 10 minutes.
- Using a spoon, add the beef filling on top of the zucchini and top it off with grated cheese. Add as much cheese as you would like. Bake it for 20-25 minutes.
- Garnish with parsley.
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