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Keto Stuffed Zucchini Boats

Keto zucchini boats filled with juicy, herbed ground beef and topped with mozzarella that browns and turns stretchy in the oven. These low carb zucchini boats are baked until the cheese is golden and bubbly—no starchy fillers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini halved lengthwise
ground beef filling
  • 1.5 lb ground beef (80/20)
  • 4 clove garlic minced
  • 1 cup cherry tomatoes halved
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes
  • 0.25 salt and black pepper to taste
cheese topping
  • 1.5 cup mozzarella cheese, shredded
  • 0.25 cup parmesan, grated
finishing
  • 2 tbsp olive oil
  • 0.25 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 400°F. Arrange a baking dish or sheet pan so it’s ready for the zucchini boats.
  2. Halve the zucchini lengthwise and scoop out the centers. Discard or save the zucchini flesh for another recipe, then brush the shells with olive oil and season with salt and pepper.
Remove moisture
  1. Pre-bake the zucchini shells cut-side up for 8 minutes at 400°F. This helps remove excess moisture so the filling stays thick.
Cook the beef filling
  1. Brown the ground beef in a skillet until cooked through, then drain excess fat. Keep the skillet over medium heat for the next step.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir to prevent burning.
  3. Add cherry tomatoes, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper, then cook for 4 minutes. Stir occasionally until the mixture looks cohesive and the tomatoes soften.
Assemble and bake
  1. Fill each zucchini shell with the beef mixture. Pack it in so the center is mounded for maximum cheesy coverage.
  2. Top each boat with shredded mozzarella and sprinkle with grated parmesan. Make sure the cheese reaches the edges for even browning.
  3. Bake at 400°F for 12–15 minutes until the cheese is golden and bubbly. Visual cue: the mozzarella should brown on top and stretch slightly when you serve.
Serve
  1. Garnish with fresh basil and serve immediately. Add extra black pepper if you want more bite.

Notes

Pro tip: pre-bake the zucchini cut-side up for the full 8 minutes so the shells don’t turn watery after stuffing. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because the zucchini texture softens after thawing. For a dairy-light swap, use part-skim mozzarella and reduce parmesan to 1–2 tbsp while keeping the beef filling the same.