Stuffed Zucchini Boats

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Here’s a detailed and delicious recipe for Stuffed Zucchini Boats—a wholesome dish where tender zucchini halves are filled with a savory mixture of vegetables, meat (optional), herbs, and cheese, then baked until golden and bubbling.

🌿 Stuffed Zucchini Boats Recipe

Ingredients:

  • 4 medium zucchini

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1 bell pepper, finely diced

  • 1 carrot, finely grated (optional, for sweetness)

  • 1 cup cherry tomatoes, chopped (or canned diced tomatoes)

  • 1/2 lb (225 g) ground beef, turkey, sausage, or chicken (optional for meat version)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp red pepper flakes (optional)

  • Salt & black pepper, to taste

  • 1/2 cup cooked rice, quinoa, or breadcrumbs (for heartiness)

  • 1/2 cup grated Parmesan cheese

  • 1 cup shredded mozzarella (or provolone)

  • Fresh parsley or basil, for garnish

Instructions:

  1. Prepare the zucchini boats:

    • Preheat oven to 375°F (190°C).

    • Slice zucchini in half lengthwise. Scoop out the centers with a spoon, leaving a 1/4-inch shell. Reserve the pulp, chop it, and set aside.

  2. Make the filling:

    • In a skillet, heat olive oil. Add onion, garlic, and bell pepper, sauté until soft.

    • Stir in carrot and chopped zucchini pulp; cook for 3–4 minutes.

    • Add ground meat (if using), season with salt, pepper, oregano, basil, and red pepper flakes. Cook until browned.

    • Stir in tomatoes and simmer until mixture thickens slightly.

    • Mix in rice (or breadcrumbs), half the Parmesan, and adjust seasoning.

  3. Assemble the boats:

    • Place zucchini shells on a baking dish. Drizzle lightly with olive oil and sprinkle with salt.

    • Spoon the filling evenly into each zucchini half, mounding it generously.

    • Sprinkle with mozzarella and remaining Parmesan.

  4. Bake:

    • Cover loosely with foil and bake for 20 minutes.

    • Uncover and bake another 10 minutes, until cheese is melted and bubbly.

  5. Garnish & Serve:

    • Sprinkle with fresh parsley or basil.

    • Serve warm, with crusty bread or a side salad.

Variations:

  • Mediterranean Style: Add olives, feta, and sun-dried tomatoes.

  • Vegetarian: Skip meat, use mushrooms and extra veggies.

  • Italian Sausage Version: Swap meat for Italian sausage and add a splash of marinara.

  • Cheesy Upgrade: Mix ricotta or cream cheese into the filling for extra creaminess.

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