These easy stuffed zucchini boats are a hit! They’re filled with a tasty mix of veggies, cheese, and spices, all baked until soft and delicious. You’re going to love the flavor!
Whenever I make these, I can’t help but smile at how pretty they look on the plate. Plus, they’re a fun way to sneak in some extra veggies—who doesn’t love a good veggie disguise? 😄
Key Ingredients & Substitutions
Zucchinis: Choose medium-sized zucchinis for the best balance of tender flesh and sturdy skin. If zucchinis aren’t available, you can also use bell peppers or eggplants as an alternative base.
Ground Meat: Ground turkey or chicken are great light options. For vegetarian stuffed boats, lentils or quinoa work well to add protein and texture. I often use lentils for a nutty flavor!
Cheese: Mozzarella is perfect for a melty topping. If you want a stronger flavor, try using cheddar or gouda instead. Vegan cheese can work for a dairy-free option.
Herbs: Fresh herbs like parsley or basil brighten up the dish. If fresh isn’t available, use 1 tablespoon of dried herbs instead. I love using fresh basil when it’s in season!
How Do I Scoop Out the Zucchini Perfectly?
Scooping out the flesh can be tricky but is essential for making room for your stuffing. Here’s how to do it smoothly:
- After cutting the zucchini in half, use a spoon with a rounded bowl to gently scoop out the flesh.
- Be careful not to puncture the skin. Leave about 1/4-inch of flesh to keep the boats sturdy.
- Reserve the scooped-out flesh for your filling to prevent waste!
This method keeps your zucchini boats from getting too soft while baking. Happy cooking!
Easy Savory Stuffed Zucchini Boats
Ingredients You’ll Need:
- For the Zucchini Boats:
- 4 medium zucchinis
- For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, chopped
- 1/2 cup bell pepper, finely chopped (any color)
- 1 cup cooked ground meat (beef, turkey, or sausage) or cooked lentils for a vegetarian option
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley or basil, chopped
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and 20-25 minutes to bake, for a total of about 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Zucchini:
First, preheat your oven to 375°F (190°C). Then, wash the zucchinis thoroughly. Cut them in half lengthwise and use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell. Be sure to save the scooped-out flesh and chop it finely for the filling!
2. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté these for about 3-4 minutes until the onion becomes soft and translucent. Next, add the chopped zucchini flesh along with the bell pepper and cherry tomatoes. Cook this mixture for about 5 minutes or until all the veggies are nice and tender.
3. Mix in the Proteins and Seasoning:
Stir in your choice of cooked ground meat or lentils, along with the oregano, and season with salt and pepper to taste. Let this cook for another 2 minutes to let the flavors combine beautifully.
4. Add the Cheesy Goodness:
Remove the skillet from the heat and mix in half of the shredded mozzarella and your chopped herbs. This adds flavor and creaminess to your filling!
5. Stuff the Zucchini Boats:
Place the zucchini halves in a baking dish and fill each one generously with the savory filling. Press gently to pack it in! Now, sprinkle the tops with the remaining mozzarella and Parmesan cheese to get that lovely cheesy crust.
6. Bake and Serve:
Put the dish in the oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden brown. Once they’re done, take them out and let them cool for a few minutes. If you’d like, garnish with extra fresh herbs before serving.
And there you have it! Enjoy your delicious and easy savory stuffed zucchini boats!
Frequently Asked Questions
Can I Use Different Vegetables in the Filling?
Absolutely! Feel free to get creative with your filling. You can add ingredients like spinach, mushrooms, or even corn. Just make sure whatever you choose is cooked until tender before mixing it in.
What Can I Substitute for Ground Meat?
If you’re looking for a vegetarian option, cooked lentils or quinoa are excellent substitutes. You can also use black beans or chickpeas for a bit of a twist! Just ensure they’re well-drained and mashed slightly for the right texture.
How Do I Store Leftovers?
Leftover stuffed zucchini can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave them for quicker reheating!
Can I Freeze Stuffed Zucchini Boats?
Yes! These zucchini boats freeze well. Just prepare them as directed but leave them unbaked. Wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, just bake from frozen, adding 10-15 minutes to the cooking time. No need to thaw!
