These stuffed zucchini boats make for an easy summer night dinner, complete with grass-fed ground beef and broccoli, topped with a fresh homemade tomato salsa.

Stuffed zucchini boats with ground beef and broccoli topped with a homemade tomato salsa

Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.

Stuffed zucchini boats is a classic and delicious dish that never goes out of style. It’s an especially good choice during the summer when everyone’s gardens are flourishing with zucchini, not to mention they taste better and are more nourishing when consumed in season.

What I love about this zucchini boat recipe with beef and broccoli is that it’s easy to make, it’s a delicious choice for a weeknight dinner and is naturally low in carbs!

Zucchini is an excellent substitute ingredient for some of our favorite meals, like this low-carb lasagna, low-carb chicken zucchini skillet, scallops scampi zoodles and zucchini roll-ups.

In fact, this is what I love most about zucchini. It’s versatility and ability to retain flavor, making it possible to incorporate into so many recipes from pastas to soups, stews, grilled and sautéed, fried, baked or even raw!

Ingredients for zucchini boat. Ground beef on a plate. Carved zucchini, tomatoes, scallions and broccoli on the table

is zucchini really good for you?

While it is often thought of and used as a vegetable, zucchini is technically a fruit known and loved for its limited calories and high nutrient content. Zucchini is packed with many important vitamins, minerals, and antioxidants. It has a high fiber content which plays an important role in digestion.

In the folk medicine, zucchini is used to treat colds, aches, and various health conditions.

According to the Healthline, one cup of cooked zucchini provides;

  • Calories: 17
  • Protein: 1 gram
  • Fat: less than 1 gram
  • Carbs: 3 grams
  • Sugar: 1 gram
  • Fiber: 1 gram
  • Vitamin A: 40% of the Reference Daily Intake (RDI)
  • Manganese: 16% of the RDI
  • Vitamin C: 14% of the RDI
  • Potassium: 13% of the RDI
  • Magnesium: 10% of the RDI
  • Vitamin K: 9% of the RDI
  • Folate: 8% of the RDI
  • Copper: 8% of the RDI
  • Phosphorus: 7% of the RDI
  • Vitamin B6: 7% of the RDI
  • Thiamine: 5% of the RDI
ingredients for zucchini boats. Ground beef and broccoli in skillet. Carved zucchini in sheet plan. Tomatoes, scallions and garlic on the table

how to harvest and store zucchini?

If you ever grew a zucchini plant, you probably noticed that zucchini grows fast and plentiful. They take about two months to harvest and can be sowed and harvested multiple times per growing season.

Harvesting – use a sharp knife, pruners or scissors to cut the stem 1 to 2 inches from the fruit. Alternatively, you can grab the fruit by the base and twist it slowly to break it off the plant, but this may cause damage to the fruit and the plant.

Storing – it’s best to store the fresh zucchini in the refrigerator drawer, either wrapped in a breathable cloth or cotton mesh bags to encourage air circulation. They’ll keep there for 1 to 2 weeks. Fresh zucchinis last for 1 to 2 days on the counter.

Note – do not wash the zucchini until just before you are ready to use it.

how to store/ reheat zucchini boats for leftovers ?

I store the cooked zucchini boats in a glass container in the fridge and reheat them in the microwave, in a skillet with a drizzle of olive oil or steamer (oil-free). The zucchini boats will keep in the fridge for up to 4 days.

stuffed zucchini boats with ground beef, broccoli and tomato salsa

how to make stuffed zucchini boats?

  1. Start by preparing (washing, drying and slicing) the zucchini in half lengthwise. Use a spoon to carve the zucchini and remove all the flesh. Season with oil, salt, pepper and oregano and bake for 20-minutes.

Note the zucchini will be al dente at 20-minutes. If you want the zucchini to be extra-soft bake for an additional 5-10 minutes.

2. Meanwhile, add a half tsp of olive oil to a skillet. When hot add chopped red onions and garlic, saute for 1-2 minutes or until fragrant. Then add ground beef, stirring and making sure to break up the chunks. Season with salt, pepper and paprika. 

3. Add broccoli florets to the beef skillet. Be sure to cut the broccoli in tiny pieces so it’s quick to cook and easy to stuff in the zuccini. Stir and cook until beef is fully cooked 10-12 minutes.

4. Meanwhile make the fresh tomato salsa by chopping up a handful of cherry or vine tomatoes. Add about a tbsp of red onios, bell peppers, or jalapeño and scallions. Top with 1 tbsp olive oil and season with salt and pepper. 

5. When the zucchini is done cooking, stuff with beef and broccoli and top with fresh tomato salsa and serve.

Stuffed zucchini boats with ground beef, broccoli and topped with homemade tomato salsa

This Stuffed Zucchini Boats recipe has been approved by Awaken180° Weightloss. For more recipes approved by the program visit their website or check out these Awaken180° Weightloss approved recipes below:

Churrasco Steak with Grilled Veggies

Sheet Pan Chicken and Veggies

Surf & Turk Steak and Lobster

Mediterranean Salmon

Green Tuna Salad

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stuffed zucchini boats healthy

Stuffed Zucchini Boats

by Silvia Dunnirvine
These stuffed zucchini boats make for an easy summer night dinner, complete with grass-fed ground beef and broccoli, topped with a homemade tomato salsa.
Prep: 18 minutes
Cook: 20 minutes
Total: 38 minutes
Servings: 6 pieces

Ingredients 

  • 3 Zucchini
  • 1 lb grass-fed ground beef
  • 1 cup broccoli florets, small pieces
  • 2 tbsp olive oil
  • 1 small red onion, chopped
  • 2 cloves garlic, minced or pressed
  • salt and pepper, to taste
  • 1 tsp each, oregano and paprika
  • 1/2 cup vine or cherry tomatoes, chopped small
  • fresh scallions

Instructions 

  • Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper and set aside.
  • Start by washing and slicing the zucchinis in half lengthwise. Use a spoon to carve the zucchini and remove all the flesh. Season with oil, salt, pepper and oregano and bake for 20-minutes
  • Meanwhile, add a half tsp of olive oil to a skillet. When hot add chopped red onions and garlic, saute for 1-2 minutes or until fragrant. Then add ground beef, stirring and making sure to break up the chunks. Season with salt, pepper and paprika.
  • Add broccoli florets to the beef skillet. Be sure to cut the broccoli in tiny pieces so it's quick to cook and easy to stuff in the zuccini. Stir and cook until beef is fully cooked 10-12 minutes.
  • Meanwhile make the tomato salsa by chopping up a handful of cherry or vine tomatoes. Add about a tbsp of red onios, bell peppers, or jalapeño and scallions. Top with 1 tbsp olive oil and season with salt and pepper.
  • When the zucchini is done cooking, stuff with beef and broccoli and top with fresh tomato salsa and serve.

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Healthy Dinner, low carb dinner, Whole30, Zucchini Boats
Course: Dinner
Cuisine: American
Like this? Leave a comment below!

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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