Zucchini Boats
These zucchini boats are stuffed with a hearty mixture of ground beef, marinara sauce, and cheese, then baked until tender and golden. They're easy to make, full of flavor, and a great way to get more veggies into your meals without feeling like you’re eating a salad.
Ingredients
- 4 medium zucchini
- ½ teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1 pound ground beef
- ½ cup onion finely diced
- 1 teaspoon garlic minced
- 2 cups marinara sauce
- ¾ cup shredded mozzarella cheese
- Fresh parsley for garnish
- Cooking spray
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a large baking dish with cooking spray.Cooking spray
- Slice each zucchini in half lengthwise and trim off the stems. Use a spoon to scoop out the center flesh, leaving about ¼ inch around the edges to form a shell.4 medium zucchini
- Place the zucchini halves in the baking dish and season with Italian seasoning, salt, and pepper. Bake for 10 minutes to soften slightly.½ teaspoon dried Italian seasoning, Salt and pepper
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 4–5 minutes, crumbling it as it browns.2 teaspoons olive oil, 1 pound ground beef
- Stir in the diced onion and cook for another 4 minutes, until softened. Add the garlic and sauté for 30 seconds. Season with salt and pepper. Pour in the marinara sauce, stir well, and let the mixture simmer for about 5 minutes to blend the flavors.½ cup onion, 1 teaspoon garlic, 2 cups marinara sauce
- Remove the zucchini from the oven. Spoon the beef and sauce mixture evenly into each zucchini boat. Sprinkle the tops with mozzarella cheese.¾ cup shredded mozzarella cheese
- Return to the oven and bake for 25 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
- Sprinkle with fresh chopped parsley before serving. Enjoy warm!Fresh parsley
Video
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Notes
- Zucchini: Medium zucchinis work best. Big enough to stuff but not too seedy.
- Scooping: A melon baller can make scooping the flesh easier and neater than a regular spoon.
- Don’t toss the insides: You can chop up the scooped-out zucchini and sauté it with the onions for extra veggies in your filling.
- Protein: Ground turkey, chicken, or Italian sausage are great swaps for ground beef.
- Add more veggies: Bell pepper, mushrooms, or spinach can be mixed into the filling.
- Extra toppings: Feel free to sprinkle on parmesan cheese or breadcrumbs before baking for extra flavor.
- Use a baking sheet: If you don’t have a large dish, a lined baking sheet works just fine.
- Watch the cheese: If the tops brown too fast, loosely cover with foil for the last 10 minutes.
- Make ahead: You can prep and stuff them a day in advance. Just cover and refrigerate until you’re ready to bake.
- Double the batch: These freeze well, so make extras for future meals!
Storage and Reheating Instructions
- Fridge: Let leftovers cool, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
- Reheat: You can reheat them in the oven at 350°F until warmed through or pop them in the microwave for a quicker option. Just know they’ll be softer the next day—but still delicious!
- Freeze: You can freeze them, but the texture will be softer after thawing. Freeze in a single layer, thaw and then reheat in the oven.
Nutrition
Calories: 441kcalCarbohydrates: 15gProtein: 28gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 97mgSodium: 805mgPotassium: 1233mgFiber: 4gSugar: 10gVitamin A: 1069IUVitamin C: 45mgCalcium: 185mgIron: 4mg
Tried this recipe?Let us know how it was!