Greek · 35 min
Greek-Style Stuffed Zucchini Boats with Ground Beef
- 35 min
- 2–6 servings
- 588 kcal / serving
Zucchini boats packed with beef, olives, and feta bake until tender and lightly browned, a sturdy weeknight option with fresh tomato and oregano notes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- 1 clovegarlic
- ¼ cupKalamata olives, pitted
- ¾ lblean ground beef
- 1tomato
- ½ mediumyellow onion
- 2 mediumzucchini squash
- tomatoes
- yellow onions
From the pantry: black pepper, extra virgin olive oil, oregano, dried, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef · zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- 1tomato
- ½ mediumyellow onion
- 2 mediumzucchini squash
- tomatoes
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomato | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and set the rack to the center; wash and dry all produce.
- Halve the zucchini lengthwise and scoop out the softer flesh from the centers, then place the halves cut-side up on a baking sheet.
- Brush the zucchini with olive oil and season with salt and pepper, then bake 15–20 minutes to start softening.
- Chop the tomato into small cubes and set aside.
- In a skillet over medium heat, melt a little oil and cook the onion until it’s softened, about 3–4 minutes.
- Add the garlic and oregano to the skillet and cook briefly until fragrant, 15–30 seconds.
- Increase the heat to high and add the ground beef; season with salt and pepper and cook, breaking it up, until browned and crumbly, 3–5 minutes.
- Mix in the chopped tomatoes and olives and cook 1–2 minutes to blend the flavors.
- Divide the beef filling among the zucchini boats and sprinkle feta over each one.
- Return the boats to the oven and broil until the cheese melts and lightly browns, 2–3 minutes.
- Plate the boats and serve as a complete meal.
Two tips
- Leftover filling can be refrigerated for up to 2 days.
- For a different finish, add more chopped tomatoes on top before serving or serve with a simple green salad.
Nutrition per serving
- Calories
- 588 kcal
- Protein
- 39 g
- Carbs
- 14 g
- Fat
- 42 g
- Fiber
- 3 g
- Sodium
- 681 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.