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Keto Stuffed Zucchini Boats

Keto zucchini boats filled with cheesy, herbed ground beef and baked until mozzarella turns golden and stretchy. This low carb zucchini boats dinner keeps zucchini tender without starchy fillers for a satisfying keto dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Halved lengthwise; scoop out centers to make boats.
ground beef
  • 1.5 lb ground beef Use 80/20 for best browning and flavor.
garlic
  • 4 clove garlic Minced.
cherry tomatoes
  • 1 cup cherry tomatoes Halved.
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 0.5 tsp smoked paprika
red pepper flakes
  • 0.25 tsp red pepper flakes
salt and black pepper
  • salt and black pepper To taste.
mozzarella
  • 1.5 cup mozzarella cheese Shredded.
parmesan
  • 0.25 cup parmesan Grated.
olive oil
  • 2 tbsp olive oil For brushing zucchini shells.
fresh basil
  • fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and pre-bake zucchini
  1. Preheat oven to 400°F. Get a baking dish ready for the zucchini boats.
  2. Halve the zucchini lengthwise and scoop out the centers, discarding or saving the flesh for another recipe. Brush the zucchini shells with olive oil and season with salt and black pepper.
  3. Arrange zucchini shells cut-side up in a baking dish and pre-bake for 8 minutes at 400°F. Bake just until the shells begin to dry out and feel less watery.
Cook filling and assemble
  1. Heat a skillet and brown the ground beef until no longer pink. Drain excess fat to keep the filling keto-friendly.
  2. Add garlic, cherry tomatoes, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper to the browned beef. Cook for 4 minutes, stirring, until tomatoes soften and the flavors mingle.
  3. Fill each zucchini shell with the beef mixture. Top with mozzarella cheese and parmesan so the filling is generously covered.
Bake and serve
  1. Bake the filled zucchini boats for 12–15 minutes at 400°F until the cheese is golden and bubbly. Look for browned edges on the mozzarella for the best texture.
  2. Remove from the oven and garnish with fresh basil. Serve immediately while the mozzarella stretches.

Notes

For the cleanest boats, scoop zucchini centers evenly so they bake at the same rate. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 375°F until warmed through and cheese is re-melty (about 8–12 minutes). Freezing is not recommended because zucchini can release water and soften. Dietary swap: if you follow a stricter carnivore approach, omit red pepper flakes and Italian seasoning (or replace with just salt/pepper) while keeping the beef and cheese filling.