Summer is in full swing and there’s nothing quite as summery tasting as Mediterranean food!

Every bite of these Loaded Greek Zucchini Boats is full of freshness — from the in season zucchini to the juicy tomatoes and bright, cool mint! I used seasoned ground beef to add richness and crunchy rosemary marcona almonds for an irresistible crunch… who knew squash could be so satisfying!?

Oh, and the cheese. THE FETA CHEESE. So salty and briny and just enough melty that it helps pull everything together into each perfectly seasoned bite. And you know I had to throw on a little gooey mozzarella to melt over top.

Zucchini boats are a low carb fave in our house because they are so easy to update based on what flavors you’re craving then and there (i.e. my Italian Zucchini Boats!) and so packed with goodness that you won’t miss a morsel.

Why I’m so into these Zucchini Boats

This is one of those meals that feels super light and summery but still totally satisfying. I already love zucchini in just about every form: roasted, grilled, spiralized, you name it! But this one might take the top spot. It’s a great way to use up that extra zucchini hanging out in the fridge in a way that actually feels fun to eat.

You can easily tweak these based on what you’ve got in the fridge or what flavors you’re craving. Swap in ground lamb or ground chicken for the beef. Throw in some kalamata olives for even more Greek flair.

A few things to know before you start!

Scoop smarter, not harder: A melon baller or small spoon makes it so much easier to hollow out your zucchini without busting through the bottom. If your zucchinis are super firm or on the larger side, an apple corer can help get things started before you clean it up with a spoon.
Save the good stuff: Don’t toss the zucchini pulp! That flesh of the zucchini is packed with flavor and moisture. Chop it up and mix it into your filling ingredients—it helps stretch the meat and keeps everything tender.
Watch for water: Zucchini can be watery once baked (it’s just doing its zucchini thing). To keep things from getting soggy in the bottom of the pan, make sure you’ve drained the tomatoes well, and if your chopped zucchini is extra wet, blot it with a paper towel before mixing. We want melty, not mushy.

These Loaded Greek Zucchini Boats are made of a mix of:

Chopped Zucchini
Seasoned Ground Beef
Diced Fire Roasted Tomatoes
Shredded Mozzarella
Feta crumbles
Crushed rosemary marcona almonds
Fresh mint

Beyond delish. So let’s get to it! Here’s how you’ll make them:

Halve the zucchinis and scoop out the zucchini meat to create boats.
Brown ground beef and season well.
Combine chopped zucchini, ground beef and diced tomatoes, then stuff each boat (overflow is totally ok!)
Top with cheese and bake!
Garnish with crushed rosemary marcona almonds and fresh mint!

Leftovers + storing tips

These boats reheat like a dream. Just pop them into an airtight container and stash them in the fridge for up to 3–4 days. I like to reheat mine in a preheated oven at 350°F to keep the texture nice, but a microwave works too in a pinch.

If you want to freeze them, I recommend baking them first. Let them cool completely, then wrap each stuffed zucchini in foil and place in a freezer-safe bag or casserole dish. When you’re ready to reheat, thaw overnight in the fridge and warm them in the oven until heated through.

MORE GREEK RECIPES: Bunless Greek Burgers, One Pot Greek Orzo Pasta, Feta-Stuffed Greek Meatballs, Spiced Ground Lamb Pitas, Fluffy Baked Falafel, Hummus Crusted Chicken

Easy swaps + add-ons

You can totally make these your own. A few ideas if you want to mix things up:

Ground meat: Lamb, turkey, chicken—they all work!
Cheese: Add a little parmesan cheese to the mix for extra saltiness.
Fresh herbs: Try fresh basil, fresh dill, or even parsley depending on your mood.
Red onion: Dice it up and sauté with the beef for more depth.
Red pepper flakes: Sprinkle in if you like a little kick.

FAQs

Yes! You can absolutely prep these in advance. Here’s how:

Scoop out the zucchini, prepare the beef and zucchini mixture, and even stuff the boats fully.
Store the assembled (but unbaked) boats in an airtight container or covered casserole dish in the fridge for up to 24 hours.
When you’re ready to eat, bake them in a preheated oven at 375°F as directed.
You may need to add 5–10 minutes to the bake time if you’re starting from chilled.
Just wait to add the fresh mint and marcona almonds until after baking so they stay crisp and flavorful!

Zucchini naturally releases moisture as it cooks, especially when baked. Here are a few ways to reduce excess water:

After scooping the flesh of the zucchini, sprinkle a little salt on the inside of the halves, let them sit for 10–15 minutes, and then blot with a paper towel to draw out moisture.
Make sure your tomatoes are drained well before mixing them into the filling.
You can also blot the chopped zucchini pulp (the scooped insides) before adding it to the meat mixture.
If there’s still some liquid at the bottom of the pan, just carefully drain it off or use a spoon to remove it before serving. It won’t affect the flavor!

I like to keep things simple and flavorful! After baking the boats on a baking sheet or in a casserole dish lined with aluminum foil (for easy cleanup!), I hit them with a splash of lemon juice while they’re still warm. Then I sprinkle on some fresh dill or fresh mint—whichever I have on hand. If I want to level things up a bit, I’ll grate a little lemon zest over the top right before serving for extra brightness. All those fresh flavors bring the cheesy filling to life!

To bulk up this zucchini boat recipe, mix in a beaten egg and some bread crumbs with the filling—it adds structure and makes it feel more like a full main course.

Hope you enjoy your culinary trip to the Isles!

Thank you for being an amazing reader of The Savvy Spoon! If you make this recipe and love it, I would so appreciate you rating it below. Be sure to follow me on Instagram and Facebook for more recipes, workouts and lifestyle content!

Loaded Greek Zucchini Boats

Loaded with rich ground beef, fresh summery zucchini, diced fire roasted tomatoes and plenty of cheese, these Zucchini Boats are a low carb staple!

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Mediterranean

Servings halves

Ingredients

3 zucchini rinsed and halved lengthwise
1 lb. lean ground beef
1 tbs. dried oregano
½ tsp. cinnamon
1 15-oz. can fire roasted tomatoes drained (NOT rinsed)
6 tbs. feta crumbles omit for Whole30
6 tbs. shredded mozzarella omit for Whole30
chopped fresh mint
½ cup crushed marcona almonds I used rosemary flavored!
1 tbs. olive oil or avocado oil
salt + pepper

Instructions

Preheat the oven to 375 degrees.
Take one half of a zucchini at a time and use a small silverware spoon to scoop out the "meat" of each, being careful not to scoop through the bottom of the zucchini half. Place scooped zucchini into a medium bowll and continue with each half.
In a skillet, warm 1 tbs. olive oil over medium heat. Add ground beef and break up with spoon. As meat starts to cook, sprinkle in oregano, cinnamon and 1 tsp. each of salt and pepper. When no longer pink, drain meat slightly then add to bowl with zucchini meat.
In the same bowl, add drained fire roasted tomatoes. Mix carefully and taste, adjusting seasoning if needed.
Line a baking dish with tin foil and spray with cooking spray. Place scooped out zucchini halves in dish, then distribute the zucchini/meat/tomato mixture over top (overflow is ok!). Top each half with 1 tbs. each of feta and mozzarella.
Bake the zucchini boats for 25 minutes or until cheese is nice and melty.
Top boats with chopped mint and crushed marcona almonds. Serve warm!