Zucchini Boats Recipe
Zucchini Boats Recipe photo by Taste of Home

Zucchini Boats Recipe

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After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying down-home foods like this. - Mrs. C. Thon, Altin, 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

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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

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Reviewed Jun. 28, 2014

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

Reviewed Aug. 31, 2013

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

Reviewed Jun. 27, 2013

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

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!"

Reviewed Oct. 3, 2011

"Love it! I added some Italian bread crumbs."

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