Description

These stuffed zucchini boats transform fresh summer squash into a flavorful, wholesome meal. Loaded with savory fillings like seasoned ground meat or vegetables, herbs, and melted cheese, they offer a delightful balance of textures and tastes. Easy to customize and perfect for any occasion, zucchini boats bring nutrition and satisfaction to your table without heaviness. Whether you’re cooking a weeknight dinner or serving guests, these boats impress with their appearance and flavor.

Ingredients

4 medium zucchinis
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 pound ground beef or plant-based alternative
1 cup diced tomatoes or marinara sauce
1/2 cup chopped bell peppers (optional)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1 teaspoon dried oregano
Fresh parsley or basil for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
Slice zucchinis in half lengthwise and scoop out seeds, leaving a 1/4-inch shell.
Brush zucchini shells with olive oil; season with salt and pepper.
In a skillet, sauté onions and garlic until translucent.
Add ground beef, cook until browned.
Stir in tomatoes, bell peppers, oregano, salt, and pepper; simmer 5 minutes.
Remove from heat; mix in half the mozzarella.
Stuff zucchinis with filling, top with remaining mozzarella and Parmesan.
Bake 25-30 minutes until zucchini is tender and cheese is golden.
Garnish with fresh herbs before serving.

Notes

For a vegetarian option, substitute ground beef with cooked lentils or beans.
To avoid watery boats, salt and drain the zucchini flesh before cooking.
Add a pinch of chili flakes for a spicy kick.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American / Mediterranean-inspired