Stuffed Zucchini Boats
These stuffed zucchini boats are a quick, easy, and customizable weeknight dinner that pleases both kids and adults, featuring a flavorful beef filling and gooey cheese.
Ingredients
Main ingredients
- 4 medium medium zucchinis
- 1 pound ground beef 85/15 works well for flavor; drain excess fat.
- 1 small onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 cup marinara sauce Use a low-sugar variety if you prefer; chunky sauce gives texture.
- 1 teaspoon Italian seasoning Alternatively, use 1/2 tsp each dried basil and oregano.
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese Can swap for provolone, fontina, or a Mexican-style blend.
- Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment for easier cleanup.
- Halve the zucchinis lengthwise. Use a small spoon to scoop out the center flesh, leaving about a 1/4-inch shell to form the boats. Reserve the scooped zucchini if desired.
- Heat a skillet over medium heat and add a splash of oil. Cook the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for 30-45 seconds until fragrant.
- Add the ground beef to the skillet. Break it up with a spatula and cook until browned through, about 6-8 minutes. Drain any excess fat from the pan.
- Stir in the marinara sauce and Italian seasoning. Taste and season with salt and pepper. If you reserved scooped zucchini, stir it in now and cook for another 2-3 minutes to soften.
- Spoon the beef mixture into the hollowed zucchini halves, dividing it evenly.
- Sprinkle shredded mozzarella over each filled boat.
- Arrange the boats on the prepared baking sheet and bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly. For a browned top, finish under the broiler for 1-2 minutes, watching closely.
- Remove from the oven and garnish with chopped fresh parsley before serving.
Notes
These zucchini boats are substantial on their own, but can be paired with a crisp salad, garlic bread, or roasted potatoes for a complete meal. They can be refrigerated for up to 3-4 days or frozen for up to 2 months.