Stuffed Zucchini Boats

Why You’ll Love This Recipe

You’ll love these Stuffed Zucchini Boats because they’re flavorful, versatile, and easy to make. They combine all the comfort of a cheesy baked casserole with the freshness of zucchini. This recipe is low-carb, customizable, and a great way to sneak in extra vegetables for the whole family. Plus, it’s a colorful and fun presentation that looks as good as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Medium zucchini, halved lengthwise
• Ground beef, turkey, or chicken
• Olive oil
• Onion, finely chopped
• Garlic, minced
• Tomato sauce or marinara sauce
• Italian seasoning
• Salt and black pepper
• Red pepper flakes (optional)
• Shredded mozzarella or cheddar cheese
• Grated Parmesan cheese
• Fresh parsley or basil, chopped (for garnish)

Directions

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
2. Slice each zucchini in half lengthwise and use a spoon to scoop out the center, leaving a ¼-inch shell. Save some of the scooped zucchini and chop it finely.
3. Arrange the zucchini halves cut-side up in the baking dish. Drizzle lightly with olive oil and season with salt and pepper. Bake for 10 minutes to soften.
4. While the zucchini pre-bakes, heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened.
5. Add garlic and cook for 30 seconds, then add the ground beef (or turkey/chicken). Cook until browned, breaking it apart as it cooks. Drain excess fat.
6. Stir in the chopped zucchini flesh, tomato sauce, Italian seasoning, salt, pepper, and red pepper flakes. Simmer for 5–7 minutes until thickened.
7. Remove zucchini from the oven and spoon the meat mixture evenly into each boat.
8. Top each with shredded mozzarella and a sprinkle of Parmesan.
9. Return to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly.
10. Garnish with fresh parsley or basil and serve warm.

Servings and timing

This recipe serves 4 people. Preparation takes about 15 minutes, and cooking takes around 25 minutes, for a total time of 40 minutes.

Variations

• Mexican Style: Replace tomato sauce with salsa, and top with cheddar cheese, corn, and black beans.
• Vegetarian Option: Use cooked quinoa or lentils instead of meat.
• Spicy Kick: Add diced jalapeños or chili powder to the filling.
• Creamy Version: Mix cream cheese or ricotta into the filling for extra richness.
• Different Protein: Try Italian sausage, ground pork, or shredded rotisserie chicken for a new flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) for 10–15 minutes until warmed through, or microwave for 1–2 minutes. To freeze, let the stuffed zucchini cool completely, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make stuffed zucchini boats ahead of time?

Yes, assemble them up to a day in advance and refrigerate before baking.

Do I need to pre-bake the zucchini?

Pre-baking helps soften the zucchini and reduces excess moisture, ensuring the perfect texture.

Can I use another type of cheese?

Absolutely! Try provolone, Monterey Jack, or a blend of Italian cheeses.

How do I keep the zucchini from becoming soggy?

Avoid over-baking and make sure to drain excess fat from the meat mixture.

Can I make this recipe vegetarian?

Yes, replace the meat with quinoa, lentils, or a mix of sautéed veggies.

What sides go well with stuffed zucchini boats?

They pair perfectly with garlic bread, salad, or rice.

Can I grill the zucchini instead of baking?

Yes, grill the zucchini halves first, then stuff and bake just until the cheese melts.

What can I do with the scooped-out zucchini flesh?

Add it to the filling for extra flavor and less waste.

Can I use large zucchini?

Yes, but you may need to increase baking time slightly.

Can I freeze cooked zucchini boats?

Yes, freeze them after baking and reheat in the oven when ready to serve.

Conclusion

Stuffed Zucchini Boats are a wholesome, hearty, and customizable dish that turns fresh zucchini into a flavorful meal. With their tender baked texture, savory filling, and melted cheese topping, they’re both healthy and satisfying. Perfect for a light dinner or meal prep, this recipe is a delicious way to enjoy a classic comfort meal with a nutritious twist.

Stuffed Zucchini Boats

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Stuffed Zucchini Boats are a healthy, flavorful, and low-carb meal featuring tender zucchini filled with a savory mix of seasoned meat, sauce, and melted cheese. It’s a light yet satisfying dish perfect for dinner or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 4 medium zucchini, halved lengthwise
• 1 lb ground beef, turkey, or chicken
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce or marinara sauce
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 cup shredded mozzarella or cheddar cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil, chopped (for garnish)

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Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a baking dish.
2. Slice zucchini in half lengthwise and scoop out the centers, leaving a 1/4-inch shell. Chop some of the scooped zucchini finely and set aside.
3. Arrange zucchini halves cut-side up in the baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes to soften.
4. While baking, heat olive oil in a skillet over medium heat. Add onion and cook until softened.
5. Add garlic and cook for 30 seconds, then add ground meat. Cook until browned and crumbly. Drain excess fat.
6. Stir in chopped zucchini, tomato sauce, Italian seasoning, salt, pepper, and red pepper flakes. Simmer for 5–7 minutes.
7. Remove zucchini from the oven and spoon the filling evenly into each boat.
8. Top with mozzarella and Parmesan cheese.
9. Bake for 10–12 minutes until the cheese is melted and bubbly.
10. Garnish with chopped parsley or basil and serve warm.

Notes

• Pre-baking the zucchini ensures a tender texture and prevents sogginess.
• Drain excess fat from the meat to keep the filling from being greasy.
• Use marinara or salsa for different flavor profiles.
• Make it vegetarian by substituting the meat with lentils or quinoa.
• Leftovers reheat well in the oven or microwave.

Nutrition

• Serving Size: 2 zucchini halves
• Calories: 310
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 80 mg