Stuffed Zucchini Boats

Stuffed zucchini boats are the perfect way to enjoy your fresh summer zucchini. Tender zucchini is tossed in a rich and flavorful meat sauce, topped with cheese, then baked until crisp and bubbly.

Holly’s Recipe Highlights. Stuffed zucchini boats

Of all the things that grow in my garden, herbs and zucchini have to be my absolute favorites (well, baby carrots too). I have so many zucchini recipes and this one is at the top of the list.

Fragrance: A delicious meat sauce is poured into the zucchini and topped with two types of cheese for a delicious and veggie-filled dish.
Why do it? This is the ultimate garden vegetable recipe. This is a convenient, low-carb meal that’s ready in just 40 minutes.
Service offers. Pair it with a simple side salad and homemade garlic bread for the perfect family meal.

Total time. 40 minutes Profitability. 6 boats Cooking method: Oven and baked

Ingredients for Stuffed Zucchini Boats

Zucchini. You may only need two zucchini if the zucchini is large or 3-4 if they are smaller. Yellow summer squash can also be used in this recipe, but the cooking time needs to be reduced by a few minutes.
Meat fillingThis recipe starts with a delicious meat sauce. I use ground beef, but Italian sausage or ground turkey sausage work great too. Use your favorite marinara sauce and chop whatever vegetables you like to add to the sauce.
Optional extras: You can add fresh tomatoes, beans, corn or other fresh vegetables. Try a sprinkle of red pepper flakes for a little heat.
Options: This filling can also be added to make stuffed bell peppers (cook them in the microwave for a minute or two beforehand) or even stuffed portobello mushrooms.

Fill the stuffed zucchini boats with baked cheese in the pan

How to make Stuffed Zucchini Boats

Prepare pumpkin scraping the flesh in the center to create a ‘boat’.
Prepare a quick meat sauce with ground beef or sausage, onions and marinara sauce or pasta sauce.
Fill and bake zucchini until soft. Sprinkle with cheese and bake a little longer.

If you prefer softer zucchini or if your garden zucchini is plump or large, this recipe can be cooked longer before adding the cheese.
It Zucchini core can be chopped and added to a sauce with red pepper, or can be added to soups or chili.
If you add zucchini or other vegetables to the sauce, let them cook a bit before adding the marinara sauce so that the sauce is not watery.
You can use leftover meat sauce or chili in place of the meat sauce in this recipe.

serving stuffed zucchini boats with baked cheese in a pan

Retention of remains

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Heat in microwave for 1 to 2 minutes. Or place them in a foil-lined casserole dish in the oven at 350°F for 10-15 minutes or until the cheese is bubbly again.

Freezing is not recommended as the zucchini becomes brittle.

More ways to enjoy fresh zucchini

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Image plus text from Holly Nielsen's Everyday Convenience cookbook Spend Pennies

Preparation time 15:00 minute

Cooking time 25:00 minute

Total time 40:00 minute

Sauce

Cook ground beef, onion, and garlic in a large skillet until no longer pink. Drain off any fat. Stir in the bell pepper (and any extra zucchini slices, if desired) and cook for another 2 to 3 minutes, or until they begin to soften.
Mix 1: cup pasta sauce, Italian seasoning, and salt and pepper. Cook for 10 minutes until thickened.

Zucchini

Slice the zucchini lengthwise and use a teaspoon to scrape out the center to create a ½-inch-thick slice. Brush with olive oil and season the zucchini with salt and pepper to taste.
Place the zucchini in a large baking dish. Top each zucchini with beef mixture. Top with remaining ½ cup pasta sauce and place in oven. Bake for 15 minutes.
Top with cheeses and bake for another 10-15 minutes or until zucchini is tender and cheese is bubbly.

You may only need two zucchini if the zucchini is large or 3 if they are smaller.
If you prefer softer zucchini or if you use garden zucchini that is thicker or larger, this recipe can be cooked longer before adding the cheese.
Save the zucchini pulp and add it to a sauce with red peppers or use it in soups or chili.
If you add zucchini to the sauce, let it cook before adding the marinara sauce so that the sauce is not watery.
You can use leftover meat sauce or chili in place of the meat sauce in this recipe.

The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.

Course: Dinner, lunch, main course

Kitchen american

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