Stuffed Zucchini Boats
Savory zucchini halves filled with seasoned meat and veggies, topped with melted cheese. A wholesome, flavorful meal perfect for lunch or dinner.
Equipment
- 1 oven preheated to 375 °F
- 1 baking dish for stuffing zucchini
- 1 skillet for sautéing filling
- 1 spoon to scoop zucchini and break up meat
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 –3 garlic cloves minced
- 1 bell pepper diced
- 14 oz ground meat beef, turkey, or chicken
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 cup marinara sauce
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional: chopped fresh parsley or basil for garnish
Instructions
- Preheat oven to 375 °F (190 °C).
- Slice zucchini lengthwise and scoop out seeds and flesh to create hollow boats.
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and diced bell pepper; cook until softened.
- Stir in minced garlic and cook for 30 seconds.
- Add ground meat, breaking it up with a spoon, and cook until browned.
- Season with Italian seasoning, salt, and black pepper.
- Stir in marinara sauce and simmer for a few minutes.
- Place zucchini boats in a baking dish and spoon the meat mixture evenly into each.
- Sprinkle shredded mozzarella and grated Parmesan over the zucchini.
- Bake for 20–25 minutes until zucchini is tender and cheese is melted and golden.
- Garnish with fresh parsley or basil if desired and serve warm.
Notes
- Substitute cooked quinoa or beans for a vegetarian option.
- Try provolone or feta cheese for different flavors.
- Add mushrooms or spinach to the filling for extra veggies.
- Serve with a salad or garlic bread for a complete meal.