Description
These Stuffed Zucchini Boats are a flavorful and hearty dish featuring tender zucchini filled with a savory mixture of ground meat, vegetables, and marinara sauce, topped with melted mozzarella and Parmesan cheese. Baked to perfection, they make a wholesome and satisfying meal that pairs beautifully with a fresh side salad or crusty bread.
Ingredients
Scale
Vegetables
- 4 medium zucchinis
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 red bell pepper, diced
- Chopped zucchini flesh (from scooped out centers)
- Fresh parsley or basil for garnish
Meat & Dairy
- 1/2 lb (225g) ground beef, turkey, or Italian sausage
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Pantry Staples & Seasonings
- 1 tablespoon olive oil
- 1 cup marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a large baking dish and set it aside to prepare for baking the zucchini boats.
- Prepare the zucchinis: Cut each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the center of each half to create a boat shape, leaving about a 1/4-inch border around the edges. Save the scooped-out zucchini flesh and chop it finely for the filling.
- Cook the filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Brown the meat: Add the ground beef, turkey, or Italian sausage to the skillet, breaking it up with a spoon. Cook for about 5 to 7 minutes until browned and fully cooked through. Drain any excess fat from the pan.
- Add vegetables and seasonings: Stir in the diced red bell pepper, chopped zucchini flesh, marinara sauce, dried oregano, dried basil, salt, and pepper. Allow the mixture to simmer for 5 to 7 minutes so the flavors meld and the sauce thickens slightly.
- Stuff the zucchini boats: Arrange the zucchini halves in the greased baking dish. Spoon the meat and vegetable mixture evenly into each zucchini boat, filling them generously. Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the tops.
- Bake the zucchini boats: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and golden, and the zucchini is tender.
- Garnish and serve: Remove from the oven, garnish with fresh parsley or basil leaves, and serve hot. These stuffed zucchini boats pair wonderfully with a crisp side salad or warm crusty bread for a complete meal.
Notes
- You can substitute ground beef with ground turkey or Italian sausage depending on preference.
- For a vegetarian version, use plant-based ground meat or skip the meat and add more vegetables like mushrooms or eggplant.
- Make sure to not scoop out too much zucchini flesh to keep the boat sturdy during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Feel free to add some crushed red pepper flakes to the filling for a spicy kick.
