Cheeseburger Stuffed Zucchini Recipe
This zucchini boat is our favorite keto ground beef recipe! You’ll love this stuffed zucchini recipe filled with cheeseburger flavor for an easy weeknight family dinner.
If you’re always looking for more convenient ground beef and zucchini recipes, you’ve come to the right place! This easy stuffed zucchini recipe is packed full of your favorite cheeseburger flavors in the same tender little zucchini boat we all love. I’ve made this one over and over for years (first published in 2019), but we recently decided we should update y’all with our favorite adjustment we’ve made! Instead of using cream cheese for the filling, we’ve replaced it with cottage cheese, and the impact is amazing. It’s still ultra creamy and low-carb, but it adds more protein and provides melty little pockets of cheese that make it taste even better than it used to. You’re going to love it!
Can’t get enough stuffed zucchini boats? Try our Mexican Zucchini Boats, this Chicken Bacon Ranch version, this one filled with buffalo chicken, or fall’s favorite chili cheese recipe!
Zucchini Boats with Ground Beef Ingredients
Here is an overview of what you will need to make these keto stuffed zucchini boats. Find exact measurements in the printable recipe card down below.
- Zucchini – You want firm, medium to medium-large zucchini, all relatively the same size so that they cook evenly.
- Ground beef – I used this for the most authentic burger flavor, but you could replace this with ground turkey, venison, bison, chicken, or even lamb if you prefer.
- Tomato paste, Mustard, Cottage Cheese, and Beef broth – This mixture add moisture and flavor, making sure each bite is juicy.
- Onion powder and Garlic powder – Basic seasonings, perfect for complementing the zucchini. Feel free to use a salt-free all-purpose blend if you prefer.
- Shredded cheddar cheese – You could use American cheese, gouda, havarti, pepper jack, whatever cheese you prefer on your burgers.
How to Make Stuffed Zucchini Boat
- Preheat oven to 350F while you heat a medium-sized skillet over medium heat.
- Brown the ground beef, then drain off excess grease. Stir in your tomato paste, mustard, cream cheese, broth, and spices.
- Allow the mixture to simmer until the cottage cheese melts and the mixture thickens.
- While that simmers, slice your zucchini lengthwise and use a spoon to scoop out the center. Set the pulp aside (you can discard this or toss into egg scrambles or stir-fries later). Place your zucchini on a baking sheet or baking dish.
- When the ground beef mixture has thickened, spoon this into your zucchini boats. Top with shredded cheese.
- Bake for 20-25 minutes. When zucchini is fork-tender and cheese is bubbly, they are ready to eat.
What to serve with this stuffed zucchini recipe?
We love garnishing these with our favorite cheeseburger toppings like shredded lettuce, pickles, tomatoes, and even this delicious Big Mac Sauce! If you want to bulk up the meal, add one of these easy side dishes:
- Green Bean Fries
- Cheesy Cauliflower Casserole
- Keto Jalapeno Poppers
- Easy Keto Biscuits
- Tomato Avocado Salad
Storage and Reheating
I believe that these are best served fresh, but you can store leftovers in an airtight container in the fridge for 3-4 days if you like. Microwave (1-minute increments, 50% power) if you want, but I find that this makes them very soggy. Instead, I prefer to air fry (350 degrees F for 3-5 minutes) or bake (350 degrees for about 10 minutes, covered if the cheese is too browned).
- Fridge: Store in airtight container (lined with paper towels to soak up extra moisture) and enjoy within 3-4 days.
- Freezer: I do not recommend this as the zucchini gets too soggy.
- Reheating: Air fry (350 degree F) for 3-5 minutes or bake (350 degrees F) about 10 minutes. Cover if cheese is too browned. Avoid microwaving as the zucchini becomes very soggy.
Ground Beef Zucchini Recipe FAQs
No, this works with any ground meat. Ground turkey or chicken would be great for reducing calories and fat if that is important to you. Plant-based meat substitutes work well for a vegetarian spin.
Some people mix theirs into the zucchini boat filling, but I avoid this because I find it becomes very soggy. Instead, I save mine in the fridge (up to 2-3 days) and stir them into my scrambled eggs as they cook in the pan or add them to a stir fry the next night!
On your meal prep day, make your cheeseburger filling, allow it to cool, then store it in an airtight container up to 3-4 days (or freeze up to 3 months). When ready to eat, thaw mixture if frozen, spoon into zucchini boats, top with cheese, and bake as directed.
More Ground Beef Recipes
- Shredded Beef
- Low Carb Beef Stew
- Ground Beef and Cabbage
- Ground Beef Zucchini Boats (Mexican Style)
- Recipe for Beef Enchiladas with Ground Beef
Get the Recipe: Zucchini Boats with Ground Beef
Ingredients
- 3 medium size zucchini, halved and cored
- 1 pound ground beef, may also use turkey
- 2 tablespoons tomato paste
- 1 teaspoon mustard
- 1/3 cup cottage cheese
- 1/2 cup beef broth, or chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese.
- salt and pepper to taste
Instructions
- Preheat oven to 350F.
- In a medium size skillet over medium heat, brown meat and and drain off any grease.
- Add tomato paste, mustard, cottage cheese, broth and spices. Stir well and let mixture simmer for 5-7 minutes, or until the cottage cheese has melted and the mixture thickens.
- Meanwhile, slice zucchini lengthwise and scoop out the center. (I find this easiest with a metal teaspoon)
- Place zucchini boats on a large baking sheet and carefully spoon the cheeseburger mixture into the zucchini.
- Top with cheese and bake 20-24 minutes until the zucchini is fork tender.
Notes
- Cheese: Use Pepper Jack cheese for a spicy version!
- Nutrition: Values are calculated for 3 FULL zucchini, but we hollow out the inside. This likely means the true carb count is a bit overstated in the values below.
