Zucchini boats stuffed with beef and tomato sauce.
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3.88 from 8 votes

Beef Stuffed Zucchini Boats

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: lunch
Cuisine: American
Keyword: Beef, keto, low carb, zucchini, zucchini boat
Servings: 4 Servings
Calories: 472kcal


  • 4 zucchini medium
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1 cup bruschetta low carb, sugar free version
  • 1/2 cup marinara low carb, sugar free version
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup mozzarella cheese or 1/2 cup mozzarella and 1/2 cup cheddar for more flavor
  • 1 tbs parsley


  • Preheat oven to 375F.
  • Slice zucchini in half, and hollow them out with a spoon.
  • Chop the part you scraped out of the zucchini up and set it aside.
  • Line zucchini boats on a baking sheet lined with parchment paper or a silicone baking mat
  • Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden.
  • Add the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes.
  • Add the marinara sauce, and bruschetta, 1 cup zucchini pulp, italian seasoning and salt and pepper. Simmer for 8-10 minutes.
  • Spoon mixture into zucchini boats and top each with cheese.
  • Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.


Calories: 472kcal | Carbohydrates: 15g | Protein: 29g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 895mg | Potassium: 1188mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1080IU | Vitamin C: 44.7mg | Calcium: 232mg | Iron: 4.5mg