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Cheesy Beef Stuffed Zucchini Boats: An Easy Keto-Friendly Dinner
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Cheesy Beef Stuffed Zucchini Boats are an easy keto-friendly dinner featuring seasoned ground beef, tender zucchini, garlic, red onion, and melted cheddar cheese.
Why You Will Love and Enjoy These Cheesy Beef Stuffed Zucchini Boats
- They’re quick and simple: Ground beef, zucchini, cheddar and a few everyday seasonings come together without a lot of fuss.
- They’re filling but light: The savoury beef filling and melted cheddar make these satisfying without relying on a heavy crust or pasta.
- They’re easy to customize: Add chili flakes for heat, swap the cheddar for another melting cheese, or adjust the seasoning to suit your taste.
Additional Information
- Can this be frozen? Yes, but the texture of the zucchini may become softer after freezing and thawing. For the best result, freeze the cooked and cooled stuffed zucchini boats in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350⁰F (175⁰C) oven until heated through. Add a little fresh cheddar before reheating if you want that freshly melted cheese finish.
- How long can it be stored and how? Store leftover Cheesy Beef Stuffed Zucchini Boats in an airtight container in the refrigerator for up to 3 days. Reheat in a 350⁰F (175⁰C) oven until piping hot, or use the microwave for a quicker option. The oven will give you a better texture and help the cheese become bubbly again.
Ingredient substitutions
- Ground beef: Ground chicken, ground turkey or ground pork can be used instead. Keep in mind that leaner meats may need a little extra olive oil.
- Cheddar cheese: Mozzarella, Monterey Jack, Gouda or a cheddar blend will all work well.
- Red onion: Yellow onion, white onion or shallot can be substituted.
- Fresh parsley: Fresh coriander or chives can be used, or simply leave it out.
- Ground paprika: Smoked paprika adds a deeper flavour, while chili flakes can be added if you like some heat.
- Olive oil: Avocado oil or another neutral cooking oil can be used.
- Ground black pepper: Freshly cracked black pepper works beautifully, but you can adjust it to taste.
- Zucchini: This recipe is designed for a small zucchini, but you can use a larger one for a bigger serving. You may need to increase the beef filling and adjust the baking time slightly.
- One last practical tip: If your zucchini is particularly watery, don’t rush the filling. Cook the chopped zucchini until the liquid has mostly cooked away before stuffing the boats. That small extra step makes a noticeable difference in the finished dish.
Cheesy Beef Stuffed Zucchini Boats
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 Serving 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Diet: Keto
Description
These Cheesy Beef Stuffed Zucchini Boats turn a small zucchini and a handful of simple ingredients into a satisfying, cheesy meal. The beef filling is savoury and flavourful, while the tender zucchini boats keep everything light enough for an easy keto-friendly dinner.
Ingredients
- 2 tsp olive oil
- 1 small zucchini, about 180 g
- 1 pinch salt
- 50 g ground beef, raw
- 1 clove garlic, about 3 g, minced
- 3 tbsp cheddar cheese, about 21 g, grated
- 1 pinch ground black pepper
- 1 tbsp fresh parsley, about 4 g, chopped
- 1/2 tsp ground paprika, about 1 g
- 1/4 small red onion, about 15 g, finely chopped
Instructions
- Preheat the oven to 375⁰F (190⁰C).
- Line a baking sheet with parchment paper. This makes cleanup much easier, which I’m always happy about.
- Slice 1 small zucchini, about 180 g, in half lengthwise.
- Using a spoon, carefully scoop out the soft centre, leaving enough flesh around the edges so the zucchini boats don’t collapse.
- Chop the scooped zucchini flesh and set it aside.
- Place the zucchini boats cut side up on the prepared baking sheet.
- Sprinkle the zucchini boats with 1 pinch salt and prebake for 10 to 15 minutes.
- The zucchini should start to soften but still be sturdy enough to hold the filling.
- While the zucchini is baking, heat 2 tsp olive oil in a nonstick skillet over medium heat.
- Add 1/4 small red onion, about 15 g, finely chopped, and cook until softened and translucent.
- Add 1 clove garlic, about 3 g, minced, and cook for a few seconds until fragrant. Don’t let the garlic brown.
- Add 50 g ground beef, raw, to the skillet. Season with 1 g ground paprika, 1 pinch salt, and 1 pinch ground black pepper.
- Cook, breaking up the beef with a spoon, until the beef is no longer pink.
- Stir in the chopped zucchini flesh you set aside.
- Cook, stirring regularly, until the zucchini softens and most of the excess moisture has evaporated. This step matters because a watery filling can leave the zucchini boats soggy.
- Carefully remove the prebaked zucchini boats from the oven. Spoon the beef and zucchini mixture evenly into the boats.
- If you’ve got a little extra filling, don’t worry. It’s perfectly good eaten straight from the pan.
- Sprinkle 3 tbsp cheddar cheese, about 21 g, grated, evenly over the beef filling.
- Return the stuffed zucchini boats to the oven and bake for about 10 minutes, or until the cheddar cheese is fully melted, bubbling and lightly browned in spots.
- Remove the zucchini boats from the oven and let them sit for a couple of minutes. Sprinkle with 1 tbsp fresh parsley, about 4 g, chopped, and serve warm.
- Seasoning is easy to adjust here, so if you like a bit more heat, add a pinch of chili flakes or swap the paprika for your favourite seasoning blend.
Nutrition
- Serving Size: 1
- Calories: 279
- Sugar: 0.9 g
- Sodium: 334.6 mg
- Fat: 18.9 g
- Saturated Fat: 6.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 9.5 g
- Fiber: 2.8 g
- Protein: 21.3 g
- Cholesterol: 50.8 mg
This low-carb stuffed zucchini recipe is perfect for a quick weeknight meal when you want something savoury, satisfying, and easy to prepare.
Cheesy Beef Stuffed Zucchini Boats make dinner feel fresh and satisfying without requiring much work in the kitchen. Tender zucchini holds a savoury ground beef filling seasoned with garlic, red onion and paprika, while melted cheddar adds a rich, bubbling finish. It’s an easy low-carb meal that’s ready in about 40 minutes and gives zucchini a much more exciting role than simply sitting on the side of the plate.
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