Beef Chili Zucchini Boats

When summer rolls around, it seems like zucchini has a way of multiplying overnight! If you've got a garden full of it—or a couple of extra squash sitting in the crisper drawer—these beef chili zucchini boats are one of my favorite ways to put them to good use. They turn a humble zucchini into a hearty, satisfying dinner that the whole family will happily dig into.

They're also a fantastic excuse to use up that package of ground beef hanging out in the fridge. Instead of making another batch of enchiladas or cheeseburgers, you simmer the beef with poblano pepper, chili spices, tomato sauce, and a little cilantro until it's rich, thick, and packed with flavor. Then it's spooned into tender zucchini halves, topped with plenty of cheddar cheese, and baked until everything is hot, bubbly, and gloriously melty.

I love serving these zucchini boats with dollops of sour cream, sliced scallions, and extra cilantro. They have all the cozy flavors of a big bowl of chili, but they're tucked into fresh summer zucchini for a fun seasonal twist.

If you love these, then try some of my other favorite ground beef recipes and zucchini recipes next!

How do you keep zucchini boats from getting watery?

To help prevent watery zucchini boats, scoop out the seedy center before filling them and bake them just until the zucchini is tender. The thick beef chili filling also helps absorb some of the moisture, so the finished dish stays hearty instead of soggy.

Can you make beef chili stuffed zucchini boats ahead of time?

Yes! You can prepare the beef chili filling up to two days in advance and refrigerate it in an airtight container. When you're ready to eat, fill the zucchini, top with cheese, and bake as directed. You can also assemble the boats a few hours ahead and refrigerate them until it's time to bake.