Stuffed Zucchini Boats Recipe
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Stuffed Zucchini Boats Recipe tastes cheesy, garlicky, and herby with just enough crunch on top. It’s a hearty, veggie-packed main dish that comes together in about 45 minutes, perfect for busy weeknights or casual dinners with friends.
Ingredients
Instructions
Heat your oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish.
Rinse the zucchini, trim the ends, and slice each one lengthwise to make two long halves.
Use a small spoon to scoop out the center flesh, leaving about a 1/4-inch border so the shells stay sturdy.
Chop about half of the scooped zucchini flesh and set it aside for the filling; discard or save the rest for another recipe.
Sprinkle the zucchini shells with a pinch of salt and set them cut side up in the baking dish.
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until soft and translucent, about 3 to 4 minutes.
Stir in the garlic and the chopped zucchini flesh and cook for 1 to 2 minutes until fragrant.
Add the ground turkey or beef, break it up with a spoon, and cook until no pink remains and the meat browns in spots.
Season the meat with salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes if using.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the crushed tomatoes or tomato sauce and stir until combined.
Add the cooked rice, quinoa, or pasta and stir so the grains are evenly distributed.
Taste and adjust seasoning with more salt, pepper, or a pinch of sugar or honey if the sauce tastes too sharp.
Let the mixture simmer for 3 to 5 minutes until slightly thickened and scoopable, not soupy.
Spoon the hot filling into each zucchini shell, packing it down gently with the back of the spoon.
Mound the filling slightly higher than the edges of the zucchini, as it will settle while baking.
In a small bowl, mix the mozzarella and Parmesan cheeses.
Sprinkle the cheese mixture evenly over the stuffed zucchini boats.
Cover the baking dish loosely with aluminum foil so the zucchini steams and softens.
Bake for 20 minutes, then remove the foil.
Continue baking for another 10 to 15 minutes, until the zucchini is tender when pierced with a fork and the cheese is bubbling and browned at the edges.
If you want extra color, turn the oven to broil and cook for 1 to 2 minutes, watching closely so the cheese does not burn.
Remove from the oven, let rest for 5 minutes, then sprinkle with fresh parsley or basil before serving.
