Stuffed Zucchini Boats
Tender zucchini halved and filled with a savory meat mixture, topped with melted cheese for a healthy, satisfying lunch or dinner option.
Equipment
- 1 oven preheated to 375°F
- 1 skillet for sautéing filling
- 1 baking dish to bake stuffed zucchini
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1 bell pepper diced
- 14 ounces ground meat beef, turkey, or chicken
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 cup marinara sauce
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional: chopped fresh parsley or basil for garnish
Instructions
- Preheat the oven to 375°F.
- Slice zucchini in half lengthwise and scoop out seeds and some flesh to form boats.
- Heat olive oil in a skillet over medium heat.
- Cook chopped onion and diced bell pepper in the skillet until softened.
- Add minced garlic and cook for 30 seconds.
- Add ground meat, breaking it up with a spoon, and cook until browned.
- Season with Italian seasoning, salt, and pepper.
- Stir in marinara sauce and simmer for a few minutes.
- Place zucchini boats in a baking dish and fill each with the meat mixture.
- Top with shredded mozzarella and grated Parmesan cheeses.
- Bake for 20 to 25 minutes until zucchini is tender and cheese is melted and golden.
- Garnish with fresh parsley or basil if desired and serve warm.
Notes
- Replace meat with cooked quinoa or beans for a vegetarian option.
- Try provolone or feta cheese for a different flavor profile.
- Add mushrooms or spinach to increase vegetable content.
- Serve with a crisp salad or garlic bread for a complete meal.