Stuffed Zucchini Boats Recipe

Zucchini boats are a delightful way to turn a simple vegetable into a hearty and delicious meal. These stuffed zucchini boats are easy to prepare, healthy, and packed with flavor. Whether you’re looking for a low-carb dinner, a fun way to use up summer zucchini, or a creative dish to impress your guests, this recipe has you covered.

Ingredients

4 medium zucchinis
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 pound ground turkey, chicken, or beef (optional for vegetarians)
1 cup marinara or tomato sauce
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
½ cup cooked quinoa or rice (optional for more filling)
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh parsley or basil for garnish
Salt and pepper to taste

How to Make Zucchini Boats Recipe ?

Step 1: Prepare the Zucchini

Preheat your oven to 375°F (190°C).
Wash the zucchinis and cut them in half lengthwise.
Use a spoon to scoop out the seeds and flesh, leaving about a ¼-inch thick shell. Save the scooped flesh for the filling if desired.

Step 2: Cook the Filling

Heat olive oil in a skillet over medium heat.
Sauté the onion and garlic until fragrant, about 2 minutes.
Add the ground turkey, chicken, or beef (or keep it vegetarian) and cook until browned.
Stir in the marinara sauce, Italian seasoning, red pepper flakes, and the reserved zucchini flesh (if using). Let it simmer for 5 minutes.
Mix in the cooked quinoa or rice if desired. Season with salt and pepper.

Step 3: Stuff the Zucchini

Place the zucchini halves in a baking dish, cut side up.
Spoon the filling into each zucchini boat, pressing gently to pack it in.

Step 4: Add the Cheese

Sprinkle shredded mozzarella and Parmesan cheese over the stuffed zucchinis.

Step 5: Bake

Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the zucchini is tender and the cheese is golden and bubbly.

Variations

Vegetarian Option: Skip the meat and use a mixture of mushrooms, spinach, and lentils for a hearty filling.
Mexican Style: Use taco seasoning, black beans, corn, and shredded cheddar for a zesty twist.
Greek Flavor: Add feta cheese, olives, and sun-dried tomatoes to the filling.
Low-Carb: Leave out rice or quinoa and add more veggies to keep it keto-friendly.

Cooking Notes

Don’t overcook the zucchini—they should be tender but still firm enough to hold the filling.
Adjust the spice level by adding more or less red pepper flakes.
For a crispy cheese topping, broil for 1-2 minutes after baking.

Serving Suggestions

Pair with a fresh green salad or roasted vegetables for a complete meal.
Serve with crusty bread to soak up the juices.
Add a dollop of sour cream or Greek yogurt for extra richness.

Helpful Tips

Choose zucchinis of similar size for even cooking.
Use a melon baller to easily scoop out the zucchini flesh.
You can prepare the filling ahead of time to save time on busy days.
Freeze leftover zucchini boats for up to 2 months—just reheat in the oven.

Related Recipes :

FAQs

Q1: Can I make zucchini boats vegan?

Yes! Skip the meat and cheese, and use plant-based options like vegan cheese and lentils.

Q2: How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Q3: Can I make these ahead of time?

Absolutely! Assemble the zucchini boats, cover them, and refrigerate for up to 24 hours. Bake when ready to serve.

Q4: What can I use instead of zucchini?

You can use bell peppers, eggplants, or even hollowed-out potatoes as alternatives.

Conclusion

Stuffed zucchini boats are a versatile and nutritious dish that you’ll want to make again and again. With endless variations and easy preparation, they’re perfect for weeknight dinners, meal prep, or entertaining guests. Try this recipe today and enjoy the delicious flavors of these healthy zucchini boats! 🌱