Chilli-Cheese Zucchini Boats (Low-Carb & Easy)
Craving a cheesy, meaty dish with a healthy twist? Look no further than these Chilli-Cheese Zucchini Boats! Combining savory ground beef, sautéed veggies, and a hearty layer of melted cheese, this dish delivers flavor-packed, zucchini “boats” ready to sail right into your hungry stomach. You’ll scoop out zucchinis to create their signature boat shape, fill them with a delectable chili-inspired beef mixture, and top with plenty of cheese before baking them to perfection. Perfect as a main course, pair these boats with Chicken Quesadillas for an irresistible meal. Enjoy every cheesy, spicy bite!
Equipment
Large skillet (12-inch / 30cm)
9x13 inch (23x33cm) baking dish
Small spoon or melon baller
Cutting Board
Chef’s Knife
Instant-read thermometer
Ingredients
¾ pound ground beef - minced beef, about 340g
2 medium zucchini - about 8 inches / 20cm each, approximately 200g each
½ yellow onion - diced
½ red pepper - diced
1 jalapeño - diced
½ cup corn kernels - fresh, frozen, or canned and drained, about 80g- ¼ cup white or cremini mushrooms - diced, about 25g
1 cup cheddar cheese - shredded, about 115g
3 tablespoons ketchup - about 45ml
salt - to taste, start with 1/2 teaspoon
ground black pepper - to taste, start with 1/4 teaspoon- 1 cooking oil or spray - for the skillet
Instructions
- Heat a 12-inch (30cm) skillet over medium-high heat. Add a drizzle of cooking oil, then add the ground beef, breaking it into small pieces with a spoon. Cook for 5–6 minutes until browned. Add the diced onion, red pepper, jalapeño, and mushrooms. Sauté for 3–4 minutes until the vegetables have softened.1 cooking oil or spray, 3/4 pound ground beef, 1/2 yellow onion, 1/2 red pepper, 1 jalapeño, 1/4 cup white or cremini mushrooms
- Tilt the skillet and spoon off the rendered fat. Stir in the corn, ketchup, salt, and pepper. Mix in ¾ cup (85g) of the shredded cheddar until evenly combined. Remove from heat.1/2 cup corn kernels, 3 tablespoons ketchup, salt, ground black pepper, 1 cup cheddar cheese
- Slice each zucchini in half lengthwise and trim off both ends. Using a small spoon or melon baller, scoop out the seeds and flesh, leaving a wall approximately ⅓ inch (8mm) thick. Reserve the scooped flesh for the filling or another use.2 medium zucchini
- Place the hollowed zucchini halves cut-side up in a 9x13 inch (23x33cm) baking dish. Divide the beef filling evenly among the four zucchini halves, mounding it slightly above the rim.2 medium zucchini
- Sprinkle the remaining ¼ cup (30g) of cheddar cheese evenly over the tops of the filled boats. Bake at 350°F / 175°C (180°C fan-forced) for 25–30 minutes, or until the cheese is golden and bubbly and the zucchini is fork-tender.1 cup cheddar cheese
Notes
Storage: Refrigerate cooked boats in an airtight container for up to 3 days. Reheat in a 350°F / 175°C oven for 12–15 minutes to maintain texture.
Freezing: Freeze the cooked filling only (up to 2 months). Baked zucchini shells turn mushy when thawed — scoop filling into fresh zucchini when ready to cook again.
Make-Ahead: Assemble unbaked boats, cover tightly, and refrigerate overnight. Bake straight from the fridge and add 5 extra minutes to the bake time.
Substitutions: Swap ground beef for ground turkey or chicken for a leaner version. Use Monterey Jack or a Mexican blend in place of cheddar for a different melt profile.
Pro Tip: After scooping the zucchini, lightly salt the insides and let them sit cut-side-down on a paper towel for 10 minutes. This draws out excess moisture and prevents watery boats.
Nutrition
Serving: 1servingCalories: 774kcalCarbohydrates: 25gProtein: 47gFat: 55gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 177mgSodium: 790mgPotassium: 1290mgFiber: 4gSugar: 15gVitamin A: 2099IUVitamin C: 85mgCalcium: 476mgIron: 5mg
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