Quick, healthy, and delicious! These easy stuffed zucchini boats are packed with flavor and ready in just 30 minutes. Perfect for a weeknight dinner!
⭐ Why You’ll Love This Recipe
✔ 3 filling variations (vegan, meat, or cheesy)
✔ Perfect for meal prep – tastes better the next day
✔ Bake or grill options for smoky flavor
Yields: 4 servings
Prep time: 25 minutes
Cook time: 35-40 minutes
Ingredients:
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 1/2 cup cooked rice (white or brown)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
Equipment:
- Oven
- Baking dish
- Knife
- Spoon
- Skillet
- Mixing bowl
Instructions:
Step 1: Prepare the Zucchini
- Cut the zucchini in half lengthwise. Use a spoon to scoop out the pulp, leaving about a 1/4-inch thick shell. Roughly chop the zucchini pulp and set aside.
Step 2: Sauté Aromatics and Meat
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef or Italian sausage and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Step 3: Add Zucchini Pulp and Seasonings
- Add the chopped zucchini pulp to the skillet and cook until it softens slightly, about 5 minutes. Stir in the cooked rice, breadcrumbs, Parmesan cheese, beaten egg, fresh parsley, and Italian herbs. Season with salt and pepper to taste. Mix everything thoroughly.
Step 4: Fill the Zucchini Boats
- Preheat oven to 375°F (190°C). Arrange the hollowed zucchini halves in a baking dish. Spoon the meat and vegetable mixture evenly into each zucchini boat, pressing down lightly.
Step 5: Bake with Mozzarella
- Sprinkle the shredded mozzarella cheese over the filling in each zucchini boat. Bake in the preheated oven for 35-40 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
Step 6: Serve
- Carefully remove the stuffed zucchini boats from the baking dish. Garnish with extra fresh parsley if desired and serve hot.
💡 Pro Tips
✔ Prevent sogginess: Roast scooped zucchini pulp separately, then mix into filling
✔ Extra flavor: Add 1 tsp za’atar or sumac to filling
✔ Make ahead: Stuff raw boats, refrigerate overnight before baking
🍽️ Serving Ideas
- With tabbouleh and warm pita
- As part of a mezze platter with hummus
- Top with spicy harissa for a kick
🌡️ Storage
- Fridge: 3 days (reheat in oven to maintain texture)
- Freeze: 1 month (unbaked boats only)
📊 Nutrition (Per Vegan Boat)
Calories: 180 | Protein: 5g | Fiber: 4g
Enjoy your delicious homemade Stuffed Zucchini Boats!
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