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Stuffed Zucchini Boats

Fresh zucchini stuffed with seasoned beef, onion, mushroom, red pepper and cheese.
5 from 5 votes
Course: Main Course
Cuisine: American
Keyword: Beef, Zucchini
Prep Time: 12 mins
Cook Time: 15 mins
Total Time: 27 mins
Servings: 4 servings
Calories: 379kcal
Author: Laura


  • 4 medium zucchini about 8 inches long
  • 1/2 pound ground beef
  • 1/2 small red onion chopped
  • 6 button mushrooms chopped
  • 1/4 cup red bell pepper chopped
  • 1 cup shredded cheddar cheese divided
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste


  • Preheat the oven to 375°.
  • Trim the ends off zucchini. Cut zucchini in half lengthwise. Scoop out the center, leaving 1/2-in around the edges. Reserve the insides for another dish, or chop it into small pieces to add to the filling.
  • Place the zucchini boats in a greased 9” x 13” baking dish. Bake them in the oven for 5 minutes.
  • Meanwhile, in a skillet, cook the beef, zucchini pulp, onion, mushrooms and peppers over medium heat until the meat is browned. Remove from the heat. Add 1/2 cup cheese, garlic powder, salt and pepper. Stir to combine.
  • Remove the zucchini from the oven. Spoon the filling into the zucchini shells, pressing it down to compact. Sprinkle with the remaining cheese. Bake, uncovered, on 375°F for 10-15 minutes.


Calories: 379kcal | Carbohydrates: 9g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 251mg | Potassium: 904mg | Fiber: 3g | Sugar: 7g | Vitamin A: 967IU | Vitamin C: 49mg | Calcium: 254mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.