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Easy Stuffed Zucchini Boats

This delightful dish features tender zucchini filled with a savory mixture of ground beef, spices, and melty cheese, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Zucchini Boats
  • 3 medium medium zucchini About 6 ounces each.
  • 2 teaspoons olive oil Enhances flavors and ensures a delightful texture.
Cheeses
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese Adds a sharp, nutty flavor.
Filling
  • 1 pound lean ground beef Can also use Italian sausage.
  • 1 onion Diced.
  • 1 clove garlic Minced.
  • 1 red bell pepper Diced.
  • 1.5 cups pasta sauce Or marinara, divided.
  • 2 teaspoons Italian seasoning
  • 0.25 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, cook the ground beef with diced onion and minced garlic until the meat is browned. Drain any excess fat.
  3. Stir in diced red bell pepper and any leftover zucchini bits. Cook for an additional 2-3 minutes until the bell pepper softens.
  4. Mix in 1 cup of pasta sauce, Italian seasoning, and season with salt and pepper. Simmer for 10 minutes until thickened.
  5. Slice the zucchini lengthwise and scoop out the center, leaving about a ½-inch thick shell. Brush with olive oil and season lightly.
Assembly and Baking
  1. Place the zucchini halves in a baking dish and fill generously with the beef mixture.
  2. Top each zucchini with the remaining ½ cup of pasta sauce.
  3. Bake for 15 minutes.
  4. Sprinkle with mozzarella and Parmesan cheeses and bake for an additional 10-15 minutes until tender and bubbly.

Notes

Experiment with fillings by adding vegetables like mushrooms or spinach. For a vegetarian option, substitute meat with lentils or quinoa. Leftover boats store well for up to three days.