Description
Stuffed Zucchini Boats are a delightful and healthy dish featuring zucchini halves filled with a savory mixture of ground meat, vegetables, marinara sauce, and topped with melted cheese. Perfect for a light meal or a hearty appetizer.
Ingredients
Scale
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1/2 lb (225g) ground beef, turkey, or Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 red bell pepper, diced
- 1 cup marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
- Prepare the zucchinis: Cut each zucchini in half lengthwise. Using a spoon or melon baller, scoop out the center of each zucchini half to create a boat shape, leaving about a 1/4-inch border. Save the scooped-out zucchini flesh and chop it finely.
- Cook the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef or sausage to the skillet, breaking it up as it cooks. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat.
- Add the vegetables and seasoning: Stir in the diced red bell pepper, the chopped zucchini flesh, marinara sauce, oregano, basil, salt, and pepper. Let the mixture simmer for 5-7 minutes to allow the flavors to blend and the sauce to thicken slightly.
- Stuff the zucchini boats: Arrange the zucchini halves in the prepared baking dish. Spoon the meat and vegetable mixture evenly into each zucchini boat. Sprinkle shredded mozzarella and Parmesan cheese over the top of the stuffed zucchinis.
- Bake the zucchini boats: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly, and the zucchini is tender.
- Garnish and serve: Garnish with fresh parsley or basil and serve hot. These Stuffed Zucchini Boats pair well with a side salad or crusty bread.
Notes
- For a vegetarian option, use a plant-based meat substitute or add more vegetables.
- You can freeze unbaked zucchini boats for up to 3 months. Thaw and bake as directed.
- To make this dish spicier, add red pepper flakes to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 310
- Sugar: 6 g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg