Description

These stuffed zucchini boats are packed with a flavorful ground meat and rice filling, topped with gooey mozzarella and fresh herbs. Perfect as a weeknight dinner or crowd-pleasing appetizer, they’re nutritious, comforting, and endlessly customizable. Whether you’re using garden-fresh zucchini or trying to sneak more veggies into your routine, this dish hits all the right notes—savory, tender, and so satisfying. Plus, it’s naturally gluten-free and comes together in under an hour!

Ingredients

Scale

6 medium zucchinis
1 lb ground beef or turkey
1 yellow onion, diced
3 garlic cloves, minced
1 cup cherry tomatoes or 1 can diced tomatoes
1 cup cooked rice or quinoa
1 cup shredded mozzarella
¼ cup grated Parmesan
2 tbsp chopped parsley or basil
2 tbsp olive oil
Salt and pepper to taste
Optional: Red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Slice zucchinis in half and scoop out the centers to make boats. Brush with olive oil and place on a baking tray.
In a skillet, sauté onion and garlic until fragrant. Add ground meat and cook until browned.
Stir in tomatoes, cooked rice, salt, pepper, and herbs. Let simmer until thickened.
Spoon the filling into each zucchini half. Top with mozzarella and Parmesan.
Bake at 375°F for 30 minutes, covered for the first 20 minutes, then uncovered.
Let cool slightly, garnish with herbs, and serve warm.

Notes

Add breadcrumbs on top for extra crunch.
Pre-bake zucchini shells for extra tenderness.
Great for leftovers—just reheat in the oven or microwave.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 4–6
Calories: 315
Sugar: 4g
Sodium: 470mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 21g
Cholesterol: 65mg