Ground Beef Stuffed Zucchini Boats with Feta & Dill

Two halved zucchini stuffed with seasoned ground beef, topped with crumbled feta and bright dill.

This is a low-carb oven dish that reads as fancy but needs maybe 20 minutes of hands-on work.

Each boat comes in under 400 calories if you use lean beef and don’t go overboard with the feta.

Why You’ll Love It

• Keto-friendly with zero pasta or rice needed.
• The zucchini skin holds everything together so there’s no crumble factor.
• Feta and dill are a standard Mediterranean pairing that doesn’t feel like you’re “dieting.”
• Scalable: make two boats for a single meal or four for meal prep.
• One baking dish, minimal cleanup.

Ingredients

For the Zucchini

2 medium zucchini (6 to 8 inches long), halved lengthwise.

1 tablespoon olive oil.

Salt and black pepper to taste.

For the Beef Filling

8 ounces ground beef (90/10 or 85/15 blend).

1/2 teaspoon dried oregano.

1/4 teaspoon garlic powder.

1/4 teaspoon ground cumin.

Pinch of red pepper flakes (optional).

1/4 cup diced onion.

1/4 cup diced bell pepper (red or yellow).

Salt and black pepper to taste.

For the Topping

1/2 cup crumbled feta cheese.

2 tablespoons fresh dill, roughly chopped.

1 lemon, cut into wedges.

Steps

1. Prep the zucchini. Heat your oven to 400°F. Scoop out the center of each zucchini half with a spoon, leaving a 1/4-inch border of flesh on all sides; you want the boat to hold its shape. Put the scooped zucchini flesh aside. Pat the boat interiors dry with a paper towel.

2. Brown the meat. Heat olive oil in a 12-inch skillet over medium-high heat. Add ground beef and cook for 4 to 5 minutes, breaking it into small pieces with a spoon, until no pink remains. Drain off any excess fat if the beef is fatty.

3. Build the filling. Add onion and bell pepper to the beef, cook for 2 minutes until softened. Stir in oregano, garlic powder, cumin, and red pepper flakes. Season with salt and black pepper. Let it cool for 1 minute off heat.

4. Stuff the boats. Arrange the zucchini halves cut-side up in a baking dish. Divide the beef mixture evenly among the four boat halves, mounding it slightly in the center. Top each boat with 2 tablespoons crumbled feta.

5. Bake. Put the baking dish in the oven and bake uncovered for 12 to 15 minutes, until the zucchini is tender when pierced with a fork and the filling is heated through.

6. Finish. Remove from oven. Scatter fresh dill over each boat and give them a squeeze of fresh lemon juice. Serve hot.

Helpful Tips & Substitutions

If your zucchini are very large, cut them into quarters instead of halves; reduce the cooking time to 10 to 12 minutes so they don’t get mushy.

Ground lamb works beautifully in place of beef and leans into the Mediterranean angle more heavily.

Too much feta makes the dish feel heavy; you want it as a salty accent, not a blanket. Start with the 1/2 cup total and taste as you go.

Dill is non-negotiable here, but mint can work as a secondary or substitution if fresh dill isn’t available.

To reduce the calorie count further, use 93/7 lean beef and skip some of the feta—the lemon juice and dill carry the dish on their own.

Serving Ideas

Serve with a simple arugula salad dressed with lemon vinaigrette on the side.

A dollop of Greek yogurt mixed with dill on top adds creaminess without many calories.

Pair with roasted or steamed broccoli to round out the plate.

Make-Ahead & Storage

Prepare the filling and stuff the zucchini up to 8 hours ahead; cover with plastic wrap and refrigerate. Bake when ready, adding 2 to 3 minutes to the cooking time if coming straight from the fridge.

Cooked boats keep in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a 350°F oven for 8 to 10 minutes until warmed through, or microwave on 50% power for 2 to 3 minutes.

Do not freeze successfully due to the zucchini texture breaking down when thawed.

This dish tastes best eaten fresh or within 2 days of cooking.

Pick up a quality lean ground beef blend and a bag of quality crumbled feta for best results.

A microplane zester makes quick work of lemon zest if you want to add that to the filling.