Zucchini Boats Recipe
Zucchini Boats Recipe photo by Taste of Home
Next Recipe

Zucchini Boats Recipe

Read Reviews
4.5 16 13
Publisher Photo
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like this. —Mrs. C. Thon, Atlin, British Columbia
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 4 servings


  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef
  • 1 small onion, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2 tablespoons ketchup
  • Salt and pepper to taste


  1. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
  2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese.
  3. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender. Yield: 4 servings.
When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.
Originally published as Zucchini Boats in Taste of Home Ground Beef Cookbook 1999, p162

Reviews for Zucchini Boats

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MontanaMarty User ID: 8918879 252996
Reviewed Aug. 21, 2016

"Good stuff! I made four boats just like the recipe and four more using italian sausage, mozarella and roma tomato chunks instead of ketchup.

Both good but I'm not a huge ketchup fan so the second one was better for me and like my meaty, not so juicy garden romas for this type of recipe.
Hint: go easy or omit added salt with any recipe calling for cheese. You can always add more salt to taste when done!
Going to make the second one again with my larger garden zucchini tomatoes. May sprinkle in a few black olives too."

bfsanborn User ID: 5205170 252645
Reviewed Aug. 13, 2016

"Loved this recipe! It's always a plus when I can get my meat and vegetable all together."

jaba29 User ID: 2528020 251698
Reviewed Jul. 21, 2016

"This recipe is very good and it's easy. Husband loved it!"

qalady01 User ID: 5774249 250655
Reviewed Jul. 20, 2016

"Please start adding calorie and nutrient numbers. Look delicious, but I have trying to figure out the calories, so I look for a recipe that has them."

smith222 User ID: 4337780 250632
Reviewed Jul. 19, 2016

"Made this recipe tonight and we loved it! Will definitely make it again."

kssulak User ID: 1192505 250600
Reviewed Jul. 18, 2016

"love that calorie count 0 wish that was true"

karrmom User ID: 7502895 83798
Reviewed Jun. 28, 2014

"Fantastic! We used Jimmy Dean regular sausage instead, which was a little extra kick. Yummy!"

Fire291 User ID: 934301 68980
Reviewed Aug. 31, 2013

"made this last night for supper ~ everyone enjoyed them ~ easy to make and yummy ~ will make them again"

vickiec User ID: 945929 83046
Reviewed Jun. 27, 2013

"My family loves this recipe. We make it several times each summer. Even the grandkids love it."

loozerjones User ID: 3330124 75890
Reviewed Sep. 30, 2012

"This recipe was fantastic! I used tomato sauce instead of ketchup and added a spalsh of green tabasco sauce along with the seasonings and served it with brown jasmine rice. The whole meal was so fresh and filling without being heavy. Will be a dish I make year-round for sure!"

Loading Image