Beef Marinara Zucchini Boats

Tender zucchini filled with beef marinara and bubbling mozzarella. Leave a 1/4-inch wall of zucchini so each boat holds its filling.

Why you’ll love this recipe

• Tender zucchini filled with beef marinara and bubbling mozzarella.
• Leave a 1/4-inch wall of zucchini so each boat holds its filling.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground beef
• 2 zucchini, large
• 1 cup marinara sauce
• 1/2 cup mozzarella, shredded
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 400°F

   Heat oven to 400°F. Halve zucchini lengthwise and scoop out a little flesh; chop the scooped flesh.

2. 02

   Heat oil in a skillet

   Heat oil in a skillet. Brown beef and chopped zucchini 8–10 minutes until beef reaches 160°F; stir in marinara.

3. 03

   Cook it through

   Place zucchini halves in a baking dish and spoon filling into them. Cover with foil and bake 15 minutes.

4. 04

   Bring it together

   Uncover, top with mozzarella and bake 5–8 minutes until tender and bubbling.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Leave a 1/4-inch wall of zucchini so each boat holds its filling.

Make it your own

Use halved bell peppers and allow a few extra minutes for tenderness.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.