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Easy Stuffed Zucchini Boats

A simple and healthy recipe for stuffed zucchini that is colorful, flavorful, and customizable.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium medium zucchini (about 6 ounces each)
  • 2 teaspoons olive oil For brushing zucchini
  • 1 cup shredded mozzarella cheese For topping
  • 2 tablespoons shredded Parmesan cheese For topping
  • 1 pound lean ground beef (or Italian sausage) Can substitute with ground turkey or chicken
  • 1 onion (diced)
  • 1 clove garlic (minced)
  • 1 red bell pepper (diced) Feel free to add extra zucchini bits
  • 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.
  2. In a large skillet, cook the ground beef, onion, and garlic until there is no pink left. Drain any fat.
  3. Add the diced bell pepper and cook for another 2-3 minutes until it softens.
  4. Stir in 1 cup of pasta sauce, Italian seasoning, and black pepper. Let it simmer for 10 minutes until it thickens.
  5. Slice the zucchini lengthwise and scoop out the center, creating a ½-inch thick shell. Brush with olive oil and sprinkle with salt and pepper.
  6. Place the zucchini in a large baking dish. Fill each one with the beef mixture. Top them with the remaining ½ cup of pasta sauce.
Baking
  1. Bake for 15 minutes.
  2. Add the cheeses on top and bake for another 10-15 minutes, or until the zucchini is soft and the cheese is bubbly.

Notes

Try adding other vegetables to the filling, such as mushrooms or spinach. For a vegetarian version, substitute the meat with cooked quinoa or lentils. Make sure to not overcook the zucchini; it should be tender but still hold its shape.