Stuffed Zucchini with Ground Beef and Rice (Zucchini Boats)
Stuffed zucchini with ground beef and rice is a hearty, all-in-one dinner made by filling hollowed-out zucchini boats with seasoned ground beef, tomatoes, and rice, then topping them with cheese and baking until golden and bubbly. The beef and tomatoes add plenty of flavor, while the rice makes it filling enough to stand on its own as a meal.
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When it’s zucchini season, my garden zucchini plants are usually producing more squash than I know what to do with, and this recipe is always one of the first things I make. It’s a great way to use up fresh zucchini, and since you can prep the filling ahead of time, it’s perfect for a family dinner on a busy weeknight.
Recipe Highlights
- Main ingredients: Ground beef, zucchini, rice, tomatoes, and mozzarella make this classic stuffed zucchini with ground beef and rice.
- Flexible: Swap the protein, the grain, or the flavor to make it your own
- Good for: Weeknights, using up zucchini, or make-ahead lunches (it reheats well).
Ingredient Notes
- Ground Beef: Lean ground beef (90/10) is my choice, but any variety will work. You can also substitute ground turkey, chicken, or Italian sausage.
- Zucchini: Medium zucchini work best because they hold their shape well. Extra-large zucchini tend to become watery and have large seeds that are more difficult to remove. Zucchini can be swapped with yellow squash or any variety of squash. The more dense squash may need to be steamed before stuffing
- Rice: Brown rice, white rice, farro, or quinoa all work well. For a low-carb version, use cauliflower rice or leave the rice out altogether and add a little more ground beef.
- Tomatoes: Fresh tomatoes are my first choice during the summer, but canned diced tomatoes or tomato sauce work just as well
- Cheese: Mozzarella, cheddar, or Monterey Jack all melt beautifully and add plenty of flavor.
- Herbs: I like to use fresh basil and oregano, but you can use any fresh herbs you enjoy. If you’re using dried herbs instead, start with ½ teaspoon of each and adjust to taste.
How to Make Stuffed Zucchini with Ground Beef and Rice
- Prepare the ingredients: Cook the rice according to the package directions. Mince the garlic, chop the onion, herbs, and tomatoes (if using fresh). Preheat the oven to 375°F. Slice the zucchini in half lengthwise, scoop out the centers, and roughly chop the zucchini flesh.
- Cook the filling: Brown the ground beef with the chopped onion and minced garlic in a large skillet over medium heat. Stir in the tomatoes and chopped zucchini flesh, and cook until the zucchini is tender.
- Finish the filling: Stir in the cooked rice and fresh herbs.
- Stuff and bake: Spoon the filling into the zucchini halves. Cover and bake, then uncover, top with shredded cheese, and bake until the cheese is melted and lightly golden.
Tip: A melon baller or small cookie scoop is helpful to help scoop the pulp out of the zucchini halves.
Make it Your Way
One of the best things about stuffed zucchini is how easy it is to customize with what you have on hand. Swap the protein, grains, cheese, or herbs to suit your family’s tastes or use up ingredients already in your refrigerator.
- Change the protein: Replace the ground beef with ground turkey, chicken, Italian sausage, or a combination of beef and sausage. For a vegetarian version, replace the meat mixture with crumbled tofu or black beans.
- Switch the grain: Use cooked brown rice, white rice, farro, quinoa, or cauliflower rice for a lower-carb option.
- Try a different cheese: Mozzarella cheese, cheddar, Monterey Jack, provolone, or a sprinkle of Parmesan all work well.
- Add more vegetables: Stir chopped mushrooms, bell peppers, spinach, or grated carrots into the filling.
- Boost the flavor: Add a pinch of red pepper flakes, Italian seasoning, smoked paprika, or a splash of Worcestershire sauce. Change the flavor by adding a dash of taco seasoning or chili powder for a Tex-Mex touch.
- Make it low carb: Skip the rice and use extra ground beef or sautéed mushrooms in its place.
I make the Mediterranean version most often, usually when the garden tomatoes and herbs are all ready around the same time.
Tip: Whatever protein and stuffing you pick, don’t overfill the zucchini halves. If they are overfilled, the boats can fall apart or may not bake evenly.
If you like building dinner this way, swapping the protein, the stuffing, the flavor, the free Stuffed Suppers Dinner Builder has more combinations already worked out: Get the free Stuffed Suppers Dinner Builder
Craving more easy ground beef ideas? Don’t miss my complete guide to healthy ground beef recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
Serving Suggestions
Serve stuffed zucchini with a green salad, air-fried broccoli and cauliflower or sliced tomatoes.
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Stuffed Zucchini with Ground Beef and Rice
Ingredients
- 1 pound lean ground beef
- 1 clove garlic
- 1/2 cup minced onion 1/2 small onion
- 2 cups diced tomato about 1 large fresh or canned
- 3/4 cup cooked brown rice
- 4 ounces shredded mozzarella cheese
- 2 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano
- 2 medium zucchini
Instructions
- Preheat the oven to 375 degrees F
- Cut each zucchini in half lengthwise. Use a sharp knife to score around the edges leaving about 1/4 inch around the sides. Use a spoon or melon baller to scoop out the pulp.
- Chop the pulp and set it aside.
- Heat olive oil in a skillet over medium-high heat. Add the ground beef and onions and garlic. Reduce the heat to medium and cook until the beef is almost cooked through.
- Stir in the tomatoes and zucchini pulp. Reduce the heat to low heat and simmer for 10 minutes.
- Stir in the cooked rice and fresh herbs and season to taste with salt and pepper.
- Add the beef and rice mixture to the zucchini shells and sprinkle with cheese.
- Cover and bake for 15 minutes.
- Remove the cover and bake for 5 minutes longer.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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This was so good and easy to make! My family loved it!
This was delicious and easy to make. My 5 year old wanted to stuff one of our zucchinis, which were pretty big, and I found this recipe. It was easy enough that she could help make me make it. The only thing I wish I had done differently was scoop out more of the zucchini to add to the mixture, leaving only a thin layer on the shell. I’m pretty sure the instruction even said to scoop more out but I didn’t listen. The best part about this recipe is that you can add lots to it if you want: peppers, beans, mushrooms, etc. This recipe is going into my favourites. 😀
Thank you Lindsey! I am happy to hear that you liked it!