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Stuffed Cheese Zucchini Boats Recipe

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4.6 from 29 reviews

This Stuffed Cheese Zucchini Boats recipe features tender zucchini halves filled with a savory mixture of ground beef or turkey, vegetables, and herbs, topped with melted mozzarella and Parmesan cheese. Baked to golden perfection, this dish makes a delicious and wholesome main course perfect for family dinners or meal prep.

Ingredients

Vegetables

  • 4 medium zucchini
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • Fresh basil or parsley, chopped, for garnish
  • Chopped reserved zucchini flesh from scooping

Meat and Dairy

  • 300 g (10 oz) ground beef or turkey
  • 100 g (1 cup) shredded mozzarella cheese
  • 50 g (1/2 cup) grated Parmesan cheese

Pantry Items and Spices

  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 200 g (7 oz) canned diced tomatoes, drained

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly grease a baking dish to prevent sticking.
  2. Prepare zucchini shells: Slice the zucchini in half lengthwise. Carefully scoop out the center flesh with a spoon to create a hollow, about 1/2 cm thick, reserving the scooped flesh for the filling.
  3. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2-3 minutes until translucent. Then add minced garlic and cook for another 30 seconds until fragrant.
  4. Cook vegetables: Add the diced red bell pepper and reserved chopped zucchini flesh to the skillet. Cook for 3-4 minutes until the vegetables are softened but still retain some texture.
  5. Brown meat: Add the ground beef or turkey to the skillet. Cook while breaking up the meat with a spoon, ensuring it is browned evenly and cooked through with no pink remaining.
  6. Add seasonings and tomatoes: Stir in dried oregano, dried basil, salt, black pepper, crushed red pepper flakes if using, and the drained diced tomatoes. Let the mixture simmer for 5 minutes until slightly thickened. Remove from heat.
  7. Fill zucchini boats: Arrange the zucchini halves cut-side up on the prepared baking sheet. Spoon the meat and vegetable mixture evenly into each zucchini shell.
  8. Add cheese topping: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the stuffed zucchini boats for a delicious cheesy crust.
  9. Bake: Place the baking sheet in the oven and bake for 25 minutes, or until the zucchini is tender and the cheese topping is melted and golden brown.
  10. Garnish and serve: Remove from the oven. Garnish with freshly chopped basil or parsley, and serve warm for a hearty, flavorful main dish.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • If you prefer a vegetarian version, omit the meat and use hearty vegetables like mushrooms or lentils.
  • Drain canned tomatoes well to avoid excess moisture in the filling.
  • For extra spice, add more crushed red pepper flakes according to taste.
  • Use fresh herbs instead of dried for a brighter flavor when available.
  • To save time, prepare the filling ahead and refrigerate before stuffing the zucchini.

Find it online: https://sweetworldcooks.com/stuffed-cheese-zucchini-boats-recipe/