Save on Pinterest

Zucchini Boats

Total Time

Prep: 35 min. Bake: 25 min.


4 servings

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia


  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef
  • 1 small onion, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup shredded cheddar cheese, divided
  • 2 tablespoons ketchup
  • Salt and pepper to taste


  1. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
  2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese.
  3. Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

Zucchini Boat Tips

How do you scoop out zucchini?

A teaspoon is just the right size to scoop out zucchini. Then use your food processor or blender to finely chop the pulp. (Have leftover zucchini to spare? Use them up in these zucchini recipes!)

Do you eat the skin on zucchini boats?

Yes, you can eat the skin on zucchini boats. It is very healthy for you, so there’s no need to peel it off. Learn about the other fruits and veggies you shouldn't peel.

Can you freeze zucchini boats?

You can freeze zucchini boats by following these instructions: Freeze the chopped pulp in a flat layer in a reusable plastic bag. For the boats, quickly blanch them in boiling water. Let cool completely, and then freeze in a single layer in an airtight container for up to 3 months. When ready to make, thaw the boats and pulp in the fridge overnight. Make the filling, assemble and bake as directed.

Check out other zucchini boat recipes, like garden-stuffed zucchini boats and Italian zucchini boats.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1 stuffed zucchini half: 312 calories, 20g fat (9g saturated fat), 81mg cholesterol, 337mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 24g protein.