Recipe

Cheesy Stuffed Zucchini Boats

Tender zucchini halves stuffed with a seasoned ground beef and rice filling, topped with melty cheese, and baked until bubbly and golden. Includes an easy vegetarian quinoa and black bean option for weeknights.

By Matt Campbell

•

4.8

Zucchini boats in a baking dish filled with a beef and rice mixture and topped with melted cheese and parsley

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If you have zucchini hanging around and dinner needs to happen without a whole production, these cheesy stuffed zucchini boats are the move. You scoop, you stuff, you blanket everything in cheese, and the oven does the rest. It hits that sweet spot between cozy and fresh, like comfort food that still remembered to eat a vegetable.

The filling is a simple ground beef and rice situation with garlic, Italian seasoning, and a little tomato to keep it juicy. The zucchini turns tender but not sad, and the cheese goes full bubbly, browned-at-the-edges glory. Bonus: you can make a vegetarian batch with quinoa and black beans that is just as satisfying and very weeknight-friendly.

Hollowed zucchini halves arranged in a baking dish on a counter with a spoon and chopped zucchini nearby

Why It Works

Fast flavor, minimal drama: The filling is built in one skillet with pantry seasonings and a quick simmer so it tastes like you tried harder than you did.
No watery zucchini: A quick salt step plus baking cut-side up keeps the boats tender with crisp edges instead of soggy.
Cheese does the heavy lifting: A cheddar and mozzarella combo melts creamy and also browns well on top.
Two easy paths: Go classic beef and rice or swap in quinoa and black beans for a hearty vegetarian option without changing the method.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Store zucchini boats in an airtight container for up to 3 to 4 days. They reheat surprisingly well.
Reheat (best): Warm in a 375°F oven or toaster oven for 10 to 15 minutes until hot and the cheese is bubbly again.
Reheat (fast): Microwave in 60-second bursts. The zucchini softens more, but it still tastes great.
Freeze: You can freeze them, but expect very soft zucchini after thawing. This is best if you plan to reheat them in a saucy way (think casserole vibes). Freeze on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight and reheat in the oven until heated through. For food safety, aim for 165°F in the center.

Meal prep tip: Make the filling up to 2 days ahead. When dinner time hits, hollow the zucchini, stuff, top with cheese, bake.

Common Questions

Do I need to pre-cook the zucchini before stuffing?

Nope. Zucchini cooks fast. Baking the stuffed boats at 400°F usually gets them tender without turning them mushy, but size matters. If your zucchini are large or you left thicker walls, plan on a few extra minutes. If the cheese browns too fast, loosely cover with foil and keep baking until the zucchini is tender.

How do I keep zucchini boats from getting watery?

Two things: salt the hollowed zucchini boats for 10 minutes and blot them dry, and do not overbake. Also, simmer the filling for a couple minutes so it is thick, not soupy.

What kind of rice works best?

Any cooked rice works. I like white rice for a softer, cozy texture, or brown rice for more chew. Leftover rice is perfect here. Want to bulk it up? Use 1 to 1 1/2 cups cooked rice depending on how hearty you want the filling.

Can I make this low carb?

Yes. Swap rice for cauliflower rice and reduce the simmer time to 1 minute so it does not get mushy.

What cheese should I use?

Cheddar plus mozzarella is my weeknight favorite. Monterey Jack, provolone, or pepper jack also work great.

Can I make the vegetarian version vegan?

Yes. Use your favorite dairy-free shreds or skip cheese and finish with seasoned breadcrumbs plus a drizzle of olive oil for a crispy top.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking dish (9x13-inch works well)
Skillet
Spoon for scooping zucchini
Cutting board and knife
Measuring cups and spoons
Foil (optional, for covered baking)

I started making zucchini boats because I wanted the stuffed pepper vibe without waiting an hour for a pepper to get tender. Zucchini is basically the weeknight shortcut version. The first time I made these, I went a little heavy on the cheese and a little light on the patience, pulled them early, and still ate two straight from the pan while standing at the counter. Now I treat them like a reliable dinner that also cleans out the fridge. If there is leftover rice, a half bag of shredded cheese, and zucchini looking nervous in the crisper, this is what happens.

Cheesy Stuffed Zucchini Boats

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 (makes 8 zucchini boats)

Ingredients

Ground Beef and Rice Filling

4 medium zucchini (about 7 to 8 inches long, roughly 10 to 12 ounces each)
1 tablespoon olive oil, plus more for drizzling
1/2 teaspoon kosher salt, plus more to taste
1 pound ground beef (85 to 90% lean)
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, drained well (or partially drained if you like it saucier)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika (optional, but recommended)
1/4 teaspoon crushed red pepper flakes (optional)
1 to 1 1/2 cups cooked rice (white or brown)
2 tablespoons chopped fresh parsley or basil (optional)
1 cup shredded mozzarella
3/4 cup shredded cheddar (or Monterey Jack)

Vegetarian Variation (Quinoa and Black Beans)

Swap ground beef for 1 (15-ounce) can black beans, rinsed and drained
Swap cooked rice for 1 to 1 1/2 cups cooked quinoa
Add 1 teaspoon ground cumin
Optional: 1 cup corn (frozen is fine)
Optional: 2 tablespoons lime juice, stirred in off heat

Optional toppings: sour cream or Greek yogurt, sliced green onions, hot sauce, extra herbs.

Instructions

Heat the oven. Preheat to 400°F. Lightly oil a 9x13-inch baking dish.
Prep the zucchini. Slice zucchini in half lengthwise. Use a spoon to scoop out the center, leaving a 1/4-inch border all around including the bottom so the boats stay sturdy. Chop the scooped zucchini flesh and set aside.
Salt to prevent sogginess. Sprinkle the hollowed zucchini halves (the boats) with 1/2 teaspoon kosher salt total, then let them sit cut-side up for 10 minutes. Blot with paper towels and place in the baking dish cut-side up. Drizzle lightly with olive oil.
Start the filling. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds.
Brown the beef. Add ground beef. Cook, breaking it up, until no longer pink, 5 to 7 minutes. Drain excess grease if needed.
Build flavor. Stir in tomato paste and cook for 1 minute. Add diced tomatoes (drained well), Italian seasoning, paprika, and red pepper flakes. Stir in the chopped zucchini flesh. Simmer for 3 to 4 minutes until the mixture thickens and the zucchini bits soften. Season with salt to taste (start with 1/4 teaspoon and go from there, since the cheese adds salt too).
Finish the filling. Turn off the heat and stir in cooked rice (start with 1 cup, add more if you want a heartier fill) and herbs (if using).
Stuff and top with cheese. Spoon filling into zucchini boats. Mix mozzarella and cheddar together, then sprinkle generously over each boat.
Bake. Bake uncovered for 20 to 25 minutes, until the zucchini is tender and the cheese is melted and golden in spots. If your zucchini are larger, you may need a few extra minutes. If the cheese browns too quickly, loosely cover with foil and keep baking, still cut-side up.
Broil (optional). For extra browning, move the oven rack to the upper third and broil for 1 to 2 minutes at the end, watching closely.
Rest and serve. Let sit for 5 minutes. Top with herbs, green onions, sour cream, or hot sauce.

Vegetarian Variation Notes

Follow the same steps with a small switch in the skillet: sauté the onion and garlic, stir in tomato paste and seasonings (including cumin), then add tomatoes, chopped zucchini flesh, beans (and corn if using). Simmer just until everything is hot and thickened, then fold in the quinoa off heat. If using lime juice, stir it in right before stuffing the boats.

A spoon filling hollowed zucchini halves with a seasoned beef and rice mixture in a baking dish

Nutrition information is estimated.

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