Savory Low Carb Zucchini Boats

Here’s my go-to recipe for low carb zucchini boats, filled with seasoned ground meat, melted cheese, and fresh herbs – perfect for anyone watching their carbs or just looking for a lighter dinner option.

These zucchini boats have become a weekly staple in our house, especially during summer when zucchini is everywhere. I usually make a double batch because they’re just as good reheated the next day. Perfect for lunch meal prep, wouldn’t you agree?

What Kind of Zucchini Should I Use?

Medium-sized zucchini are perfect for this recipe – you’ll want ones that are about 8 inches long and 2-3 inches wide. Look for zucchini that feel firm and heavy for their size, with smooth, shiny dark green skin without any soft spots or blemishes. While you might be tempted to go for the biggest zucchini you can find, avoid the really large ones as they tend to be less flavorful and can have tough skin and large seeds. If you’re shopping at a farmers market or grocery store during off-season, Mexican grey squash (also called Mexican zucchini) makes a great substitute and works just as well for boats.

Options for Substitutions

This recipe is pretty flexible and you can switch things up based on what you have in your kitchen:

• Zucchini: You can swap zucchini with yellow summer squash or even medium-sized eggplants. If using eggplants, you’ll need to salt them first and let them sit for 30 minutes to remove excess moisture.
• Ground beef: Feel free to use ground turkey, chicken, or even Italian sausage. For a vegetarian version, try using chopped mushrooms or crumbled tempeh as your meat substitute.
• Cheddar cheese: Any melting cheese works great here – try mozzarella, monterey jack, or provolone. For a dairy-free option, you can use dairy-free cheese alternatives or skip the cheese altogether.
• Button mushrooms: Any mushroom variety works well, or you can replace them with chopped celery or extra bell peppers if you’re not a mushroom fan.
• Red bell pepper: Any color bell pepper will do, or try using carrots, celery, or even jalapeños if you want to add some heat.
• Garlic powder: You can use 2 fresh minced garlic cloves instead of powder, or onion powder works in a pinch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini boats is dealing with excess moisture – to prevent soggy results, don’t skip the crucial step of scooping out the seeds and patting the zucchini dry with paper towels before filling. A common error is overcooking the zucchini until they become mushy, so aim to bake them just until they’re tender-crisp (about 15-20 minutes), as they’ll continue cooking once you add the filling. To ensure the best texture, avoid cutting your zucchini too thin when halving them lengthwise – keeping them about 1/4 inch thick at the base helps them hold their shape and prevents collapse during baking. For extra flavor and stability, try pre-roasting the hollowed boats for 5 minutes before adding your filling, and remember to season both the zucchini and the filling separately to ensure every bite is well-seasoned.

What to Serve With Zucchini Boats?

Since these zucchini boats are already packed with protein and veggies, they pair really well with simple side dishes that won’t overshadow the main course. A fresh green salad with a light vinaigrette makes for an easy and refreshing companion, while cauliflower rice is perfect if you’re sticking to low-carb options. For those who aren’t counting carbs, a slice of crusty garlic bread or fluffy quinoa works great to soak up any extra juices from the boats. I often serve mine with a dollop of marinara sauce on the side for extra flavor – it’s such an easy way to add another layer of taste!

Storage Instructions

Keep Fresh: Got leftovers? Place your zucchini boats in an airtight container and pop them in the fridge for up to 3 days. The zucchini might release a bit of water during storage, but don’t worry – that’s totally normal! Just drain off any excess liquid before reheating.

Prep Ahead: Want to get ahead on meal prep? You can prepare the meat filling up to 2 days in advance and store it separately in the fridge. When you’re ready to eat, just hollow out your zucchini, fill them with the prepared mixture, top with cheese, and bake. It’s a great time-saver for busy weeknights!

Warm Up: To enjoy your leftover zucchini boats, pop them in the oven at 350°F for about 10-15 minutes until heated through. You can also use the microwave for 1-2 minutes, though the oven method keeps the texture better. If the cheese needs a little extra melt, just broil for a minute at the end.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 30-35 g

Ingredients

• 4 medium-sized zucchini (about 8 inches each)
• 1/2 lb ground beef
• 1/2 small red onion, diced
• 6 white button mushrooms, diced
• 1/4 cup chopped red bell pepper
• 1 cup grated cheddar cheese, split
• 1/4 tsp garlic powder
• Salt and black pepper to taste

Step 1: Prepare the Zucchini Boats

• 4 medium-sized zucchini (about 8 inches each)

Preheat the oven to 375°F.

Trim the ends off each zucchini and slice them in half lengthwise.

Carefully scoop out the center of each zucchini half, leaving about 1/2 inch of flesh around the edges to form a ‘boat.’ You can reserve the zucchini insides for another dish, or you can dice them up to add to the filling.

Arrange the prepared zucchini boats in a greased 9” x 13” baking dish.

Bake the zucchini boats in the preheated oven for 5 minutes to slightly soften them.

Step 2: Cook the Filling

• 1/2 lb ground beef
• zucchini pulp from Step 1 (optional)
• 1/2 small red onion, diced
• 6 white button mushrooms, diced
• 1/4 cup chopped red bell pepper
• 1/2 cup grated cheddar cheese (from 1 cup, split)
• 1/4 tsp garlic powder
• salt and black pepper to taste

While the zucchini boats bake, place a skillet over medium heat.

Add the ground beef, diced zucchini pulp (from Step 1, if using), diced red onion, diced mushrooms, and chopped red bell pepper.

Cook until the beef is browned and the vegetables are tender.

Remove the skillet from the heat, then add 1/2 cup of the grated cheddar cheese, garlic powder, salt, and black pepper.

Stir the mixture until well combined.

I find adding the cheese at this point helps the filling stick together nicely.

Step 3: Stuff and Bake the Zucchini Boats

• prepared zucchini boats from Step 1
• beef and vegetable filling from Step 2
• 1/2 cup grated cheddar cheese (remaining from 1 cup, split)

Remove the softened zucchini boats from the oven.

Carefully spoon the cooked beef and vegetable filling into each zucchini shell, pressing it down gently to compact and distribute the filling evenly.

Sprinkle the remaining 1/2 cup of grated cheddar cheese over the tops.

Return the stuffed zucchini boats to the oven and bake, uncovered, at 375°F for 10-15 minutes, until the cheese is melted and golden.

For extra flavor, I sometimes pop the dish under the broiler for the last 2 minutes to make the cheese bubbly and browned.