Stuffed Zucchini Boats Recipe

Introduction

Stuffed zucchini boats are a delicious and wholesome dish that combines tender zucchini with a savory filling of meat, rice, and cheese. Perfect for a light dinner or an impressive side, this recipe is both satisfying and easy to prepare.

Ingredients

• 4 medium zucchini, halved lengthwise
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 pound ground beef or turkey
• 1 tomato, diced
• 1/2 cup cooked rice or breadcrumbs
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Scoop out the insides of the zucchini halves to create boats, leaving about 1/4 inch of flesh around the skins. Chop the scooped-out flesh and set aside.
2. Step 2: In a skillet over medium heat, heat olive oil. Add onion and garlic and sauté until softened.
3. Step 3: Add ground beef or turkey and the chopped zucchini flesh to the skillet. Cook until the meat is browned and cooked through.
4. Step 4: Stir in diced tomato, cooked rice or breadcrumbs, Italian seasoning, salt, and pepper. Cook for a few minutes until the mixture is well combined and heated through.
5. Step 5: Spoon the filling mixture into the hollowed zucchini boats, packing it tightly. Place the stuffed zucchini in a baking dish.
6. Step 6: Sprinkle the stuffed zucchini evenly with Parmesan and mozzarella cheeses.
7. Step 7: Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and golden.
8. Step 8: Let the zucchini boats cool for a few minutes before serving. Garnish with fresh parsley or basil if desired.

Tips & Variations

• For a vegetarian version, substitute the ground meat with cooked lentils or a mix of mushrooms and walnuts.
• Use quinoa instead of rice for a protein boost and nutty flavor.
• Experiment with different cheeses like feta or goat cheese for a tangy twist.
• Adding chopped fresh herbs such as basil or oregano to the filling can enhance the flavor.

Storage

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes or until heated through to maintain the texture. Avoid microwaving to keep the crust and cheese from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed zucchini boats ahead of time?

Yes, you can assemble the zucchini boats and store them in the refrigerator for up to 24 hours before baking. Just cover tightly with foil to prevent drying out.

What can I use instead of ground beef?

Ground turkey, chicken, or plant-based meat alternatives work well. For a meatless option, try cooked lentils, mushrooms, or a combination of vegetables for the filling.

Stuffed Zucchini Boats Recipe

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★★★★★

4.6 from 118 reviews

Stuffed Zucchini Boats are a delicious and healthy meal featuring zucchini halves filled with a flavorful mixture of ground meat, chopped zucchini flesh, tomatoes, and Italian seasoning. Topped with Parmesan and mozzarella cheese, then baked until tender and golden, this recipe delivers a comforting and nutritious dish perfect as a main or side.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Zucchini Boats

• 4 medium zucchini, halved lengthwise

Filling

• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 pound ground beef or turkey
• 1 tomato, diced
• 1/2 cup cooked rice or breadcrumbs
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cheese Topping

• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Prepare Zucchini Boats: Preheat your oven to 375°F (190°C). Scoop out the insides of the zucchini halves to create boats, leaving about 1/4 inch of flesh around the skins. Chop the scooped-out flesh and set aside for later use.
2. Cook Filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant. Add the ground beef or turkey along with the chopped zucchini flesh, cooking until the meat is browned and cooked through.
3. Combine Ingredients: Stir in the diced tomato, cooked rice or breadcrumbs, Italian seasoning, salt, and pepper. Cook the mixture for a few more minutes, allowing the flavors to blend and the filling to thicken slightly.
4. Stuff Zucchini: Spoon the prepared filling mixture into each hollowed zucchini boat, packing it tightly. Arrange the stuffed zucchini boats in a baking dish.
5. Add Cheese: Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the tops of the stuffed zucchini boats.
6. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the zucchini is tender and the cheese has melted, turning slightly golden and bubbly.
7. Serve: Remove from the oven and let the stuffed zucchini boats cool for a few minutes. Optionally garnish with chopped parsley or basil before serving. Enjoy warm as a wholesome main dish or side.

Notes

• You can substitute ground beef with ground turkey for a leaner option.
• If preferred, use cooked quinoa or cauliflower rice instead of traditional rice or breadcrumbs to modify carbs.
• Leftover zucchini flesh can be added to the filling for added texture and nutrition.
• To make this dish vegetarian, omit the meat and add additional diced vegetables or plant-based protein.
• Ensure not to scoop out too much zucchini flesh to keep the boats sturdy enough to hold the filling.

Keywords: stuffed zucchini, zucchini boats, baked zucchini, ground beef recipe, healthy dinner, Italian seasoning, low carb side