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Low Carb Cheeseburger Stuffed Zucchini Boats - A Satisfying Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Zucchini: 4 medium (firm, similar size)
  • Ground beef: 1 to 1.25 pounds (80–90% lean works well)
  • Onion: 1 small, finely diced
  • Garlic: 2 cloves, minced
  • Tomato paste: 1 tablespoon
  • Mustard: 1 tablespoon (yellow or Dijon)
  • Sugar-free ketchup: 3 tablespoons (regular ketchup works if you’re not strict low-carb)
  • Worcestershire sauce: 1 teaspoon
  • Pickles: 1/3 cup chopped dill pickles (plus slices for topping)
  • Cheese: 1.5 to 2 cups shredded cheddar (or American slices)
  • Olive oil: 1 to 2 tablespoons
  • Salt and pepper: To taste
  • Optional toppings: Shredded lettuce, diced tomatoes, red onion, hot sauce, sesame seeds

Method
 

  1. Prep the oven and pan: Heat the oven to 400°F (200°C). Grease a large baking dish or sheet with a little olive oil.
  2. Hollow the zucchini: Slice each zucchini lengthwise. Use a spoon to scoop out the center, leaving about 1/4 inch of flesh to form a “boat.” Reserve about 1/2 cup of the chopped zucchini flesh, squeezed dry.
  3. Season the boats: Brush the zucchini shells with olive oil and sprinkle with salt and pepper. Place them cut side up in the baking dish.
  4. Par-bake the shells: Bake for 10 minutes to soften slightly. This keeps them from turning watery later.
  5. Brown the beef: While the shells bake, heat a large skillet over medium-high. Add a little olive oil, then the onion. Cook 2–3 minutes until softened. Add the garlic and cook 30 seconds. Add the ground beef, breaking it up as it browns. Season with salt and pepper.
  6. Flavor the filling: Drain excess fat if needed. Stir in tomato paste, mustard, ketchup, Worcestershire, the reserved chopped zucchini flesh, and chopped pickles. Cook 2–3 minutes until thick and saucy. Taste and adjust salt, pepper, and mustard.
  7. Stuff and top: Spoon the beef mixture into each par-baked zucchini boat, mounding it slightly. Sprinkle generously with shredded cheddar (or lay on cheese slices).
  8. Bake to finish: Return to the oven for 10–12 minutes, until the zucchini is tender and the cheese is melted and bubbly.
  9. Optional broil: For golden tops, broil 1–2 minutes, watching closely.
  10. Add “burger” toppings: Let cool 3–5 minutes. Top with extra chopped pickles, a drizzle of ketchup and mustard, and any extras like shredded lettuce or diced tomato. Sprinkle sesame seeds for a burger bun vibe.