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Home » Main Dishes

Cheeseburger Zucchini Boats

Published: Oct 19, 2022 · Modified: Jul 8, 2025 by Heather · As an Amazon Associate I earn from qualifying purchases. · 745 words. · About 4 minutes to read this article.

Jump to Recipe
Cheeseburger zucchini boats recipe.
Cheeseburger zucchini boats recipe.
Cheeseburger zucchini boats recipe.

These cheeseburger zucchini boats make an easy weeknight meal that the entire family will enjoy. Made with a hint of ketchup and mustard, plus melty cheese on top, these boats taste just like your favorite cheeseburger!

Close up of cheeseburger zucchini boats topped with lettuce and tomato.

Recipe summary

Flavor/texture: Tender zucchini filled with flavorful ground beef filling and topped with melty cheese, lettuce, and tomato.

Yield: 6 boats

Variations: Use your favorite ground meat and cheeseburger toppings!

Similar to: Taco Zucchini Boats, Pizza Zucchini Boats, Buffalo Chicken Zucchini Boats

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make zucchini boats
  • Storage
  • Frequently asked questions
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • Zucchini - You'll need about 3 medium sized zucchini (or 4 small zucchini) for this recipe. I used a 9x13 casserole dish, so I looked for zucchini about 9 inches long that would fit perfectly into the pan and fill the space.
  • Olive oil - Any neutral cooking oil works.
  • Cheeseburger filling - Onion, ground beef, ketchup, mustard, salt, pepper, and garlic powder create a flavorful cheeseburger filling for your boats. Ground beef could be substituted with other ground meats like bison, turkey, or pork if desired.
  • Cheddar cheese - Any melty cheese works here, like monterey jack cheese, pepper jack cheese, or mozzarella.
  • Lettuce and tomatoes - Fresh vegetables help cut the heaviness of the cheeseburger filling. Feel free to add your favorite burger toppings here.

How to make zucchini boats

Making cheeseburger zucchini boats.
  1. While your zucchini boats par-bake, brown ground beef and onion in a pan.
  2. Add ketchup, mustard, and seasoning and stir to combine.
  3. Divide filling between boats.
  4. Top with shredded cheese and bake until melty and tender.

Storage

Leftover zucchini boats keep well for 3 to 4 days in a sealed container in the refrigerator. I recommend storing leftover cheeseburger zucchini boats without the added fresh toppings (like lettuce and tomato), and instead topping your zucchini boats once they've been reheated.

To reheat, zucchini boats can be microwaved or reheated in the oven. Preheat oven to 350F. Bake boats, uncovered, for up to 20 minutes, or until warmed throughout. If frozen, allow to thaw before reheating.

Cheeseburger zucchini boats lined up in a white casserole dish.

Frequently asked questions

Do I need to peel my zucchini?

No, there's no need to peel your zucchini to make zucchini boats. In fact, the skin contains many nutrients and fiber you'd otherwise be missing out on. The skin also helps hold the shape of your boats as they bake.

Can zucchini boats be frozen?

Technically yes, zucchini boats can be frozen. However, zucchini releases quite a bit of water and gets a little soggy after being frozen and thawed. For best quality, I highly recommend eating your zucchini boats fresh instead of freezing and thawing.

📖 Recipe

Close up of cheeseburger zucchini boats topped with lettuce and tomato.
Print Recipe
5 from 1 vote

Cheeseburger Zucchini Boats

These cheeseburger zucchini boats make an easy weeknight meal that the entire family will enjoy. Made with a hint of ketchup and mustard, plus melty cheese on top, these boats taste just like your favorite cheeseburger!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 6 boats
Calories: 289kcal

Ingredients

  • 3 medium zucchini, about 9-10" long
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 16 ounces ground beef
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup freshly grated sharp cheddar cheese

Instructions

  • Preheat oven to 400℉. Lightly grease a 9x13 baking dish and set aside.
  • Cut the stems off your zucchini, then slice in half lengthwise. Using a spoon, carefully scape out some of the flesh from each zucchini half and discard (or save for another recipe).
  • Place into prepared 9x13 pan, cut side up. Lightly season with salt and pepper. Bake for 10 minutes.
  • In a sauté pan over medium heat, add olive oil. When hot, add onion and cook until lightly browned around the edges, about 3-4 minutes. Add ground beef and cook until browned and cooked through.
  • Add ketchup, mustard, garlic powder, salt, and pepper, stirring to combine. Remove from heat.
  • Once boats have par-baked, remove from oven and top with beef filling. Sprinkle tops with cheddar cheese.
  • Bake for 10-15 minutes, or until zucchini can easily be pierced through with a fork.
  • Optionally, top with diced tomatoes and shredded lettuce before serving.

Recommended Equipment

  • CorningWare 3-Quart Ceramic Casserole Dish
  • HENCKELS 8-inch Chef's Knife
  • Pyrex Glass Mixing Bowls, Set of 3
  • Silicone Spoonula Set, Red

Notes

  • Nutrition: Calories shown are for one boat (or one zucchini half), if your recipe makes six boats. One boat can be served as an entrée along with side dish(es), or two boats can serve as a complete meal on their own.
  • Storage: Leftover zucchini boats will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat in the microwave or in the oven at 350 degrees Fahrenheit for 20 minutes, or until warmed throughout.

Nutrition Estimate

Serving: 1boat | Calories: 289kcal | Carbohydrates: 6g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 448mg | Potassium: 531mg | Fiber: 1g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 19mg | Calcium: 166mg | Iron: 2mg
Course: Main Course
Cuisine: American

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Hi I'm Heather, and I'm here to share my recipes for all that backyard garden zucchini.

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