Stuffed zucchini boats with ground beef and rice are easy, healthy, and freezer-friendly. They're a delicious way to use up a bumper crop of zucchini.
You can freeze just the filling or the whole dish, so it's a great recipe to double up and save for later. For more ways to use up an abundance of zucchini, check out favorites like Freezer-Friendly Zucchini Lasagna, Skillet Zucchini Linguine, and Zucchini Quiche, or my full list of zucchini freezer recipes for more ways to enjoy zucchini all year long.
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What are Stuffed Zucchini Boats
Stuffed zucchini boats are halved zucchinis that get hollowed out and filled like little edible canoes. The filling is a savory mix of ground beef, rice, vegetables, and Italian seasonings. It’s hearty, customizable, and a great clean-out-the-fridge meal.
Why you'll love this recipe
Packed with flavor. The beef and rice filling gets a big boost from sautéed vegetables, herbs, and a sprinkle of Parmesan.
Flexible and forgiving. Don’t feel like Italian? Swap in taco seasoning for a Mexican version, try a cheeseburger-style spin, or go Greek with olives and feta.
Prep-friendly. Precooked ground beef (see the tip below) makes this recipe even faster.
Freezer-friendly. Freeze just the filling or the assembled boats.
What you need to make Stuffed Zucchini Boats
- Zucchini. Choose large zucchini for easier stuffing.
- Ground beef. Keep cooked ground beef in your freezer for quick dinners.
- Rice. Use cooked white or brown rice; leftover rice works well. I use basmati for its reliable texture after cooking.
- Vegetables. Yellow onion, red bell pepper, and garlic are the perfect base for the Italian flavors of this recipe. You can sub another type bell pepper but colored peppers make the prettiest dish.
- Cheese. Grated Parmesan balances the flavors with a savory touch and gives cheese flavor without the heaviness of melty cheeses.
- Seasonings. Italian seasoning, dried basil, and salt blend perfectly with the mirepoix.
- Olive oil. Used for sautéing vegetables.
- Chicken broth. Adds moisture to the filling.
- Balsamic glaze. Optional garnish for a sweet and tangy finish.
See recipe card for quantities.
How to make Stuffed Zucchini Boats
Slice the zucchini in half lengthwise and scoop out the seeds, leaving about a ½-inch edge (1). Scoring with a sharp knife makes scooping easier. Microwave the hollowed-out zucchini for 3–4 minutes to soften.
Finely dice the onion and bell pepper and mince the garlic (2). Sauté the onion and bell pepper (3). Add the garlic and ground beef and continue cooking. When heated through, add the seasonings (4).
✨ Pro Tip ✨
Save the scooped out zucchini in the freezer to use in zucchini bread. Pulse it in a food processor to grate.
Add grated Parmesan cheese and chicken broth to the mixture. Mix gently (5). Add the rice ad stir to mix (6).
Divide the beef mixture evenly among the zucchini shells and place them in a greased baking dish (7). Bake uncovered at 375°F for 25–30 minutes or until heated through and the tops start to brown (8).
Drizzle with balsamic glaze before serving if desired.
How keeping cooked ground beef in the freezer helps
✨ Pro Tip ✨
Cook ground beef in bulk and freeze in recipe-sized portions to make weeknight dinner prep easier.
Keeping cooked ground beef in the freezer is a smart way to simplify meal prep for recipes like these stuffed zucchini boats. By browning beef in bulk and freezing it in meal-sized portions, you can cut 10–15 minutes off your prep time, reduce dishes, and get dinner on the table faster.
It’s not just a time-saver. Buying ground beef in bulk before you need it can save you money, because you can buy it at the best price. Having it ready to go opens the door for quick meals like tacos, casseroles, and skillet dinners. Flattening the beef in freezer bags also saves space and thaws faster, making it a practical way for busy cooks to save time.
Substitutions
Gluten-free. Ensure all ingredients, including broth and seasonings, are certified gluten-free.
Dairy-free. Omit Parmesan cheese or use a dairy-free alternative.
Low-carb. Replace rice with cauliflower rice (or increase ground beef quantity and omit rice) to reduce carbohydrates.
Make it your own
Spicy variation. Add red pepper flakes or diced jalapeños for heat.
Cheesy topping. Sprinkle shredded mozzarella or cheddar cheese on top before baking for melty cheese goodness.
Mediterranean style. Add chopped olives and sun-dried tomatoes for a Mediterranean flair.
Equipment needed
- Sharp knife and spoon for preparing zucchini.
- Microwave-safe dish for pre-cooking zucchini.
- Skillet for sautéing ingredients.
- Baking sheet or dish for cooking zucchini boats.
- Parchment paper or non-stick spray for the baking dish.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze assembled but unbaked zucchini boats in a freezer-safe container for up to 3 months, or freeze prepared filling for up to 6 months. Thaw in the refrigerator before baking.
Reheat in the oven at 350°F until warmed through, or microwave individual portions.
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FAQ
Do I have to use ground beef?
Not at all. You can substitute another meat like ground turkey, or omit the meat altogether. If omitting the meat, try substituting white beans or increasing the amount of rice and vegetables in the filling.
What side dishes pair well with stuffed zucchini boats?
Simple sides like a salad or garlic bread are all that are needed to go with these hearty Italian zucchini boats.
How do I prevent the zucchini from becoming too soft?
Pre-cooking the zucchini for 3–4 minutes softens them slightly, but do not overcook in the microwave before stuffing. The microwave and baking times are just the right amount of time to give a tender yet firm texture.
If freezing results in zucchini that is too soft for your preference, you might wish to only freeze the filling and use fresh zucchini to prepare them.
Recipe
Stuffed Zucchini Boats with Ground Beef and Rice
Ingredients
- 3 large zucchini
- 1 onion
- 1 red bell pepper
- 1 clove garlic
- 1 tablespoon olive oil
- 1 pound cooked ground beef
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ¼ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 cup cooked rice
- balsamic glaze, as needed for garnish
- parchment paper or non-stick baking spray
Instructions
Prepare zucchini
- Prepare 3 large zucchini by slicing in half lengthwise and scooping out the center, leaving about ½-inch of flesh in the skin.
- Microwave the hollowed out zucchini skins for 3-4 minutes and set aside.
Make the filling
- Finely dice 1 onion and 1 red bell pepper and mince 1 clove garlic.
- Sauté onion and pepper in 1 tablespoon olive oil until tender. Add garlic and 1 pound cooked ground beef and continue cooking over medium heat until heated through.
- Add 1 teaspoon Italian seasoning, 1 teaspoon dried basil, and 1 teaspoon salt and mix well. Remove from heat.
- Add ¾ cup grated Parmesan cheese and ¼ cup chicken broth. Mix gently.
- Add 1 cup cooked rice and mix gently until mixture is of uniform consistency.
Stuff the zucchini & bake
- Prepare a baking dish or sheet with parchment paper or non-stick baking spray.
- Divide beef mixture evenly between prepared zucchini boats and place each into the baking dish.
- Bake uncovered at 375ºF for 25-30 minutes or until heated through and starting to brown on top.
- Plate and drizzle with balsamic glaze if desired.
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