High Protein Ground Beef Stuffed Zucchini

This high protein ground beef stuffed zucchini is one of my favorite ways to get a filling, protein-packed dinner on the table without a lot of effort.

The idea is simple. You hollow out zucchini, fill them with a seasoned ground beef and tomato mixture, top with mozzarella, and bake until everything is golden and tender.

Each bite has a good balance of meat, melted cheese, and soft zucchini. It’s the kind of meal that feels satisfying without being heavy.

If you’re looking for a dinner that’s high in protein and low in unnecessary carbs, this one checks all the boxes.

It’s also pretty easy to prep ahead of time, so it works great for meal prep or a weeknight dinner when you don’t want to spend forever in the kitchen.

What Makes This Recipe So Good

Packed With Protein – Each serving is loaded with protein from lean ground beef and mozzarella to keep you full for hours.

Low Carb Without Feeling Like It – The zucchini replaces heavy starches but the cheesy beef filling makes it taste totally indulgent.

Nothing Goes to Waste – The scooped-out zucchini flesh gets cooked right into the filling so you use the whole vegetable.

Great for Meal Prep – These stuffed zucchini boats hold up well in the fridge and reheat perfectly for easy lunches all week.

Ingredients

• 4 large Zucchini
• 1.5 lb Lean Ground Beef
• 1 tbsp Olive Oil
• 1/2 cup Yellow Onion, diced
• 3 cloves Garlic, minced
• 1 can (14.5 oz) Diced Tomatoes, drained
• 1 tsp Italian Seasoning
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Red Pepper Flakes
• 1.5 cups Shredded Mozzarella Cheese, divided
• 2 tbsp Fresh Basil, chopped

Directions

Step 1

Preheat your oven to 400 degrees F. Cut the zucchini in half lengthwise and scoop out the flesh with a spoon, leaving a 1/4 inch shell. Roughly chop the scooped-out flesh and set it aside. Place the zucchini boats in a baking dish.

Step 2

Heat olive oil in a large skillet over medium-high heat. Cook the diced onion for 3 minutes until soft, then add the ground beef. Break it apart and cook for 6 to 7 minutes until fully browned. Drain any excess fat.

Step 3

Add the minced garlic, chopped zucchini flesh, and drained diced tomatoes to the skillet. Stir in the Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 4 minutes until the zucchini softens and the mixture comes together.

Step 4

Remove from heat and stir in 1 cup of the shredded mozzarella cheese until melted and combined.

Step 5

Spoon the beef mixture generously into each zucchini boat, packing it in and mounding it slightly. Sprinkle the remaining 1/2 cup mozzarella cheese on top.

Step 6

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and the zucchini is tender.

Step 7

Let cool for 3 minutes, then top with fresh basil and serve.

Pro Tips

Squeeze the Moisture Out of the Zucchini Flesh

After you scoop out and chop the zucchini flesh, press it in a paper towel or clean kitchen towel to squeeze out as much liquid as you can before adding it to the skillet.

Zucchini holds a ton of water. If you skip this, the filling will turn soupy and watery instead of thick and meaty. That extra liquid also makes the boats soggy on the bottom.

You don’t need to get every last drop out, just give it a good squeeze so it’s not dripping wet when it hits the pan.

Salt the Zucchini Boats Before Baking

After you hollow out the zucchini boats, lightly sprinkle the insides with a small pinch of salt and place them cut-side down on a paper towel for about 10 minutes. This draws out moisture from the shells.

Then pat them dry before placing them in the baking dish. This step makes a big difference in keeping the boats firm and preventing a pool of water from collecting at the bottom of the dish while they bake.

Don’t Scoop Out Too Much Flesh

When you’re hollowing out the zucchini, use a regular spoon and go slow. You want to leave a solid 1/4 inch wall all around, including the bottom.

If you scrape too thin, the boats will get soft and collapse in the oven. They need enough structure to hold all that heavy beef and cheese filling without falling apart when you try to serve them.

Related Recipes

• Instant Pot Chili
• Slow Cooker Bolognese
• Instant Pot Goulash

Frequently Asked Questions

Can I make these stuffed zucchini in an air fryer instead of the oven?

Yes, you can make these in an air fryer. Cook them at 375 degrees F for about 12-15 minutes, then remove the foil or lid and cook for another 3-5 minutes to get that golden melted cheese on top.

Just keep in mind that most air fryer baskets are smaller, so you may need to work in batches depending on the size of your zucchini boats.