Are you looking for a fun, healthy, and incredibly tasty meal that’s also super easy to make? These Stuffed Zucchini Boats are your answer! They’re perfect for a weeknight dinner or a casual gathering, packed with flavor, and surprisingly satisfying.
Key Ingredients & Substitutions
- Zucchini: Choose medium-sized zucchini. Yellow squash works great too!
- Ground Meat: I love using ground turkey or lean ground beef. Lentils or finely chopped mushrooms can be a fantastic vegetarian alternative.
- Tomato Sauce: A simple marinara or crushed tomatoes will do the trick.
- Cheese: Mozzarella is classic, but try provolone or a dairy-free shredded cheese for a twist.
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground turkey or lean ground beef
- 1/2 cup chopped onion (about 1 small onion)
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1/2 cup cooked rice (optional, adds bulk)
- 1/2 cup shredded mozzarella cheese, plus more for topping
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 300-350 (depending on ingredients)
- Tools Needed: Baking dish, large skillet, spoon
Step-by-Step Instructions
1. Prepare Your Zucchini
Wash your zucchini well. Carefully slice each zucchini in half lengthwise. Use a spoon to gently scoop out the seeds and some of the flesh, leaving about a 1/4-inch border around the skin. This creates the “boat” for your stuffing!
2. Cook the Filling
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until it softens, about 3-5 minutes. Stir in the ground meat, breaking it up with a spoon, and cook until browned. Drain any excess fat.
3. Combine and Season
Add the minced garlic to the skillet and cook for another minute until fragrant. Pour in the tomato sauce, cooked rice (if using), oregano, and red pepper flakes (if desired). Stir everything together. Season with salt and pepper to your liking.
4. Stuff the Zucchini Boats
Carefully spoon the meat mixture into each zucchini boat, mounding it slightly. Don’t worry if it’s overflowing a little! Arrange the stuffed zucchini boats in a baking dish.
5. Bake to Perfection
Sprinkle the remaining mozzarella cheese generously over the top of each stuffed zucchini boat. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
6. Garnish and Serve
Once baked, remove the Stuffed Zucchini Boats from the oven. Let them cool for a few minutes. Garnish with fresh chopped parsley before serving. Enjoy your delicious and healthy meal!
Storage Instructions
Leftover Stuffed Zucchini Boats can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or in an oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ)
Q: Can I make these vegetarian?
A: Absolutely! Replace the ground meat with cooked lentils, finely chopped mushrooms, or a plant-based ground crumble.
Q: Do I need to pre-cook the zucchini?
A: No, the zucchini will cook and soften beautifully in the oven alongside the filling.
Q: Can I prepare these ahead of time?
A: Yes! You can assemble the stuffed zucchini boats, cover them, and refrigerate for up to 24 hours before baking.
Q: What if I don’t have cooked rice?
A: No problem! The rice is optional and just adds some extra bulk. You can leave it out or add cooked quinoa instead.
Q: How do I know when the zucchini is done?
A: The zucchini is done when it’s tender enough to easily pierce with a fork.
Q: Can I freeze Stuffed Zucchini Boats?
A: While possible, the zucchini can become a bit watery after freezing and thawing. It’s best enjoyed fresh or from the refrigerator.