Stuffed Zucchini Boats

Stuffed Zucchini Boats are a healthy and delicious way to enjoy a hearty, vegetable-packed meal. Perfect as a main course or a side dish, these zucchini boats are hollowed out and filled with a savory mixture of ground meat, vegetables, and cheese. The zucchini becomes tender as it bakes, while the filling is flavorful and satisfying. This versatile dish can be customized with your favorite ingredients, like adding rice or quinoa for extra texture, or switching up the protein with ground turkey or chicken. It’s a simple yet elegant way to make the most of fresh zucchini.

Stuffed Zucchini Boats Recipe

Ingredients:

• 4 medium zucchinis
• 1 pound ground beef (or ground turkey)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup diced bell pepper
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or cheddar cheese
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Prepare the zucchinis: Cut the zucchinis in half lengthwise and scoop out the center, creating a “boat” shape. Reserve the scooped zucchini flesh and chop it finely. Brush the zucchini halves with olive oil and place them in the prepared baking dish.
3. Cook the filling: In a large skillet over medium heat, heat a tablespoon of olive oil and add the ground beef. Cook until browned, breaking it up into small pieces. Add the onion, garlic, bell pepper, and the reserved chopped zucchini flesh. Cook for 4-5 minutes until the vegetables are softened.
4. Add seasonings and tomatoes: Stir in the diced tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to blend.
5. Stuff the zucchini boats: Spoon the meat and vegetable mixture into the hollowed zucchini halves, pressing the filling down gently to pack it in. Top each zucchini boat with a generous sprinkle of shredded cheese.
6. Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
7. Garnish and serve: Remove from the oven and garnish with fresh parsley if desired. Serve the stuffed zucchini boats warm.

This dish is perfect as a low-carb, veggie-filled meal, and any leftovers can be easily reheated for a quick and tasty lunch the next day!