Pioneer Woman Beef Chili Zucchini Boats

Pioneer Woman beef chili zucchini boats turn ground beef, poblano and chili powder into a hearty, spicy stuffed zucchini dinner in 1 hour 15 minutes. It's an easy summer zucchini recipe for weeknight dinners, family suppers or garden harvest season, and it's naturally low-carb.

Hollow out the zucchini with a spoon and bake the boats only until just tender, because that keeps them from turning watery. Skip the scooping and the seeds release moisture that turns the chili filling soupy.

Simmering the beef until it's very thick, about 8 minutes, gives you a chili that clings to the zucchini instead of sliding off. Covering the boats with foil for the first bake also steams the squash tender before the cheese gets its golden top.

Pioneer Woman Beef Chili Zucchini Boats

0.0 from 0 votes

Course: DinnerCuisine: American, SouthwesternDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

50

minutes

Calories

589

kcal

Thick, spiced beef chili fills tender zucchini halves under a blanket of melted cheddar. The foil-covered bake softens the squash, then an uncovered finish turns the cheese golden and bubbly.

Ingredients

• 6 medium zucchini
  

• 2 tbsp. olive oil, plus more for brushing
  

• 1 tsp. kosher salt
  

• Black pepper, to taste
  

• 1 3/4 lb. ground beef
  

• 1 small onion, chopped
  

• 1/2 to 1 poblano chile pepper
  

• 2 tbsp. chili powder
  

• 1 tsp. ground cumin
  

• 1/4 tsp. cayenne pepper
  

• 1/4 tsp. garlic powder
  

• 2 tbsp. tomato paste
  

• 1 (8-ounce) can tomato sauce
  

• 1/4 c. chopped fresh cilantro, plus more for garnish
  

• 1 1/2 c. grated cheddar cheese
  

• Sour cream and sliced scallions, for garnish
  

Directions

• Prep the zucchini: Preheat the oven to 400°F, then cut the ends off 6 medium zucchini and slice them in half lengthwise. Scoop out the seeds with a spoon, brush the boats with olive oil, season with 1/2 teaspoon salt and a few grinds of pepper, and set them on a rimmed baking sheet.
• Brown the beef: Heat 2 tablespoons olive oil in a large skillet over medium heat, then add 1 3/4 pounds ground beef. Cook, stirring and breaking up the meat, until browned, about 3 minutes.
• Add the vegetables and spices: Stir in 1 chopped small onion, 1/2 to 1 poblano, 2 tablespoons chili powder, 1 teaspoon cumin, 1/4 teaspoon cayenne, 1/4 teaspoon garlic powder and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
• Simmer the chili: Add 2 tablespoons tomato paste and cook until darkened, about 1 minute. Then stir in the 8-ounce can of tomato sauce and 3/4 cup water, reduce the heat to low and simmer until very thick, about 8 minutes.
• Finish the filling: Stir in 1/4 cup chopped cilantro and let the chili cool slightly. That way it won't steam the zucchini while you fill it.
• Fill the boats: Spoon the chili into the zucchini boats. Then sprinkle 1 1/2 cups grated cheddar over the top.
• Bake and garnish: Cover with foil and bake until the zucchini is just tender, 18 to 20 minutes. Uncover and bake 10 to 15 more minutes until the cheese is golden, then top with sour cream, sliced scallions and extra cilantro.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well here, though it's leaner, so the chili may taste a little drier. Keep the 2 tablespoons of olive oil in the pan and simmer the sauce until thick, because the tomato sauce brings back the richness.

How do I store and reheat leftover zucchini boats?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven until hot, since the microwave softens the zucchini more.

Can I freeze the beef chili filling?

The chili filling freezes well on its own in an airtight container, and it's a handy way to use up extra ground beef. Thaw it in the fridge overnight, then fill fresh zucchini and bake as directed.

What can I use instead of a poblano pepper?

A green bell pepper is the easiest swap, though it's milder, so you may want a pinch more chili powder. If you like heat, add a diced jalapeno along with the onion.

What's the most common mistake with stuffed zucchini boats?

Overbaking is the big one, because zucchini goes from tender to mushy quickly. Pull the foil off as soon as the squash is just tender, then let the cheese brown without cooking the boats much longer.