Description
Delicious and easy Stuffed Zucchini Boats filled with a savory mixture of ground meat, vegetables, and marinara sauce, topped with melted mozzarella and Parmesan cheese. This healthy, comforting dish is perfect for a family dinner and pairs beautifully with a fresh salad or crusty bread.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis
- 1 tablespoon olive oil
Filling
- 1/2 lb (225g) ground beef, turkey, or Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 red bell pepper, diced
- 1 cup marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
Cheese and Garnish
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside to prevent sticking during baking.
- Prepare Zucchini: Cut each zucchini lengthwise in half. Use a spoon or melon baller to scoop out the center of each half, creating boats with about a 1/4-inch thick border. Finely chop the scooped-out zucchini flesh for the filling.
- Cook Aromatics and Meat: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant. Add ground meat, breaking it up as it cooks, and brown thoroughly for 5-7 minutes. Drain any excess fat from the skillet.
- Make Filling: Add diced red bell pepper, chopped zucchini flesh, marinara sauce, dried oregano, dried basil, salt, and pepper to the skillet. Simmer the mixture for 5-7 minutes to blend flavors and let the sauce thicken slightly.
- Assemble Boats: Arrange zucchini halves in the prepared baking dish. Fill each zucchini boat with the meat and vegetable mixture evenly. Sprinkle shredded mozzarella and grated Parmesan cheese on top of each stuffed zucchini.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for 5-10 minutes more until the cheese is melted, bubbly, and golden, and the zucchini is tender.
- Garnish and Serve: Garnish the baked zucchini boats with fresh parsley or basil. Serve hot alongside a side salad or crusty bread for a complete, satisfying meal.
Notes
- You can substitute ground beef with turkey or Italian sausage based on preference or dietary restrictions.
- Feel free to add extra vegetables such as mushrooms or spinach to the filling for added nutrition.
- Use gluten-free marinara sauce to keep this dish gluten-free.
- For a vegetarian version, substitute the meat with cooked lentils or a plant-based ground meat alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
