Savory Zucchini Boats Stuffed with Ground Beef and Rice – 4 Easy Steps

Thanksgiving was always chaos in my kitchen growing up—the kind where everyone’s elbow-deep in dishes, laughing over burnt rolls, and stealing bites of stuffing before it hits the table. But these zucchini boats stuffed with ground beef and rice? They were my secret weapon. Hearty enough to satisfy Uncle Joe’s appetite, yet light enough that you still have room for pie. I love how versatile they are—swap the filling, change the cheese, or add a kick of spice. Whether it’s Thanksgiving or just a Tuesday night, these little boats turn humble ingredients into something special. Trust me, even the veggie skeptics will come back for seconds.

Why You’ll Love These Zucchini Boats Stuffed with Ground Beef and Rice

This recipe hits all the right notes—here’s why it’s become my go-to dish:

• Flavor bomb: The beef and rice filling soaks up all those garlicky, tomatoey juices, while the zucchini stays tender-crisp.
• Thanksgiving hero: They look fancy but are secretly easy, freeing up oven space for pies and casseroles.
• Customizable: Swap in ground turkey, use quinoa instead of rice, or top with your favorite cheese—it’s hard to mess up.
• Kid-approved: Even my picky nephew eats his veggies when they’re stuffed with savory beef!

Plus, leftovers taste even better the next day—if you manage to have any!

Ingredients for Zucchini Boats Stuffed with Ground Beef and Rice

Here’s what you’ll need to make these flavor-packed zucchini boats—simple ingredients that transform into something magical:

• 4 medium zucchinis: Look for firm ones with glossy skin (about 7-8 inches long). No need to peel!
• 1 lb lean ground beef: The 85/15 blend gives perfect richness without greasiness.
• 1 cup cooked rice: White, brown, or even day-old rice works—just fluff it with a fork first.
• 1 small onion, diced: Yellow onions add sweetness, but red onions give a fun color pop.
• 2 cloves garlic, minced: Fresh is best here—that pre-minced jar stuff just won’t sing the same way.
• ½ cup tomato sauce: My secret? A splash of the Thanksgiving marinara from the fridge.
• ½ cup shredded cheese: Mozzarella melts beautifully, but sharp cheddar adds personality.
• Salt & pepper: Taste as you go—I always add an extra pinch of each halfway through.
• 1 tbsp olive oil: For sautéing those onions until they’re golden and sweet.

Pro tip: Measure your cheese generously—no one ever complained about extra gooeyness!

Equipment You’ll Need

You don’t need anything fancy to make these zucchini boats—just a few kitchen basics:

• Baking sheet: A sturdy one helps the zucchini cook evenly without sticking.
• Skillet: For browning that beef and softening the onions and garlic.
• Sharp knife: A good chef’s knife makes halving and scooping zucchinis a breeze.
• Mixing bowl: To combine the filling ingredients before stuffing.

That’s it! Simple tools for a dish that looks like it took all day.

How to Make Zucchini Boats Stuffed with Ground Beef and Rice

Okay, let’s get cooking! These zucchini boats come together in just a few simple steps—but the magic is in the details. Follow along closely, and you’ll have golden, cheesy perfection.

Preparing the Zucchini

First things first: preheat your oven to 375°F (190°C). Trust me, you don’t want to realize it’s not hot enough when your stuffed boats are ready to bake!

Now, grab those zucchinis. Slice them lengthwise—I like to trim just a smidge off the bottoms so they sit flat on the baking sheet. Then, take a spoon (a grapefruit spoon works wonders!) and scoop out the centers, leaving about a ¼-inch border. Don’t toss those scooped-out bits! Chop them roughly and toss them into your filling later—extra veggie power!

Cooking the Filling

Heat olive oil in your skillet over medium heat. Add the diced onion and sauté until it’s soft and translucent—about 3 minutes. Toss in the minced garlic and stir for just 30 seconds until fragrant (garlic burns fast, so stay close!).

Crumble in the ground beef, breaking it up with your spoon as it browns—about 5 minutes. Drain any excess grease if needed, then stir in the cooked rice, tomato sauce, and those reserved zucchini bits. Season with salt and pepper, then taste. Need more oomph? Add a pinch more salt or a dash of dried oregano.

Assembling and Baking

Arrange your hollowed-out zucchini halves on the baking sheet. Spoon the beef mixture generously into each one—pack it in there! Top with shredded cheese (the more, the merrier, I say).

Bake for 20-25 minutes, until the cheese is bubbly and golden and the zucchini is tender when pierced with a fork. Keep an eye on them after 20 minutes—overcooked zucchini turns mushy fast. Let them rest for 5 minutes before serving (this keeps the filling from spilling out).

See? Easy as pie… but way more savory!

Tips for Perfect Zucchini Boats Stuffed with Ground Beef and Rice

Want to take your zucchini boats to the next level? Here are my go-to tips for flawless results every time:

• Pat zucchinis dry: After scooping, blot them with a paper towel to remove excess moisture—this keeps them from getting soggy.
• Use lean ground beef: It’s less greasy and lets the flavors shine without overpowering the zucchini.
• Let them rest: Give the boats 5 minutes after baking—it helps the filling set and makes them easier to serve.

Little tricks, big results—trust me, they make all the difference!

Variations for Zucchini Boats Stuffed with Ground Beef and Rice

One of my favorite things about this recipe? You can tweak it a dozen ways without losing its cozy charm. Here are some fun twists I’ve tried over the years:

• Rice swaps: Quinoa or cauliflower rice work beautifully (great for gluten-free friends).
• Meat alternatives: Ground turkey or Italian sausage add different flavors—or go meatless with lentils!
• Herb magic: Stir fresh basil, oregano, or thyme into the filling for extra brightness.
• Cheese adventures: Try feta for tang or pepper jack for a spicy kick.

The possibilities? Endless. Just keep that zucchini boat afloat!

Serving Suggestions

These zucchini boats shine brightest when paired with simple sides that let them be the star. For Thanksgiving, I love serving them with a crisp green salad and warm rolls—perfect for soaking up any cheesy drips! Cranberry sauce adds a sweet-tart contrast that cuts through the richness beautifully. Weeknight version? Just add garlic bread and call it a meal!

Storage and Reheating

These zucchini boats keep like a dream—if you somehow have leftovers! Let them cool completely, then store them airtight in the fridge for up to 3 days. To reheat, I swear by the oven (350°F for 10-15 minutes) for that crispy-cheesy revival. Microwave works in a pinch (about 1 minute per boat), but it softens the zucchini more. Pro tip: Sprinkle extra cheese before reheating—it fixes everything!

Nutritional Information

Here’s the scoop on what you’re eating—but remember, nutrition varies based on your specific ingredients and brands. For one hearty zucchini boat stuffed with ground beef and rice, you’re looking at roughly:

• 280 calories
• 20g protein (thanks, beef!)
• 14g fat (6g saturated from that glorious cheese)
• 18g carbs with 3g fiber from the zucchini and rice

Not bad for a meal that tastes this indulgent, right?

Frequently Asked Questions

Got questions about these zucchini boats stuffed with ground beef and rice? I’ve got answers! Here are the ones I hear most often:

For more delicious recipes and cooking inspiration, check out Family Tastes.

Savory Zucchini Boats Stuffed with Ground Beef and Rice – 4 Easy Steps

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• Author: EditorVictoria
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

Zucchini boats stuffed with ground beef and rice make a hearty and flavorful meal. Perfect for Thanksgiving or any occasion.

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Ingredients

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• 4 medium zucchinis
• 1 lb ground beef
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/2 cup shredded cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Preheat oven to 375°F.
2. Cut zucchinis in half lengthwise and scoop out the centers.
3. Heat olive oil in a pan and sauté onion and garlic until soft.
4. Add ground beef and cook until browned.
5. Stir in cooked rice, tomato sauce, salt, and pepper.
6. Fill zucchini halves with the beef mixture.
7. Sprinkle cheese on top.
8. Bake for 20-25 minutes until zucchinis are tender.

Notes

• Use lean ground beef for a healthier option.
• You can substitute rice with quinoa.
• Add herbs like basil or oregano for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 zucchini boat
• Calories: 280
• Sugar: 4g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 55mg

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