Ingredients
Equipment
Method
Prep and pre-bake zucchini
- Preheat the oven to 400°F so it reaches a steady baking temperature before the boats go in. Visually confirm the oven is fully heated.
- Halve the zucchini lengthwise and scoop out the centers, then discard or save the flesh for another recipe. Brush the shells with olive oil and season with salt and black pepper.
- Pre-bake the zucchini shells cut-side up in a baking dish for 8 minutes to remove excess moisture. Look for slightly softened shells without browning.
Cook the beef filling
- Brown the ground beef in a skillet over heat, then drain excess fat. Cook until no pink remains.
- Add minced garlic and cook briefly, then stir in cherry tomatoes, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper; cook for 4 minutes. The mixture should look juicy and evenly seasoned.
Stuff, top, and bake
- Fill each zucchini shell with the beef mixture, packing it lightly so it holds together. Make sure the filling reaches near the top of each boat.
- Top with shredded mozzarella and sprinkle with grated parmesan. Cover the filling evenly so every bite gets cheese.
- Bake for 12–15 minutes at 400°F until the cheese is golden and bubbly. Watch for browned cheese edges and active bubbling in the center.
Serve
- Garnish with fresh basil and serve immediately. Add basil right before serving for the brightest aroma.
Notes
For firmer boats, avoid over-scooping—leave enough zucchini wall to hold the filling. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in a 350°F oven until hot and the cheese re-melts. Freezing isn’t recommended because zucchini can turn watery when thawed. For a more carnivore-style swap, omit the cherry tomatoes and use extra seasoning to keep the beef bold.