Stuffed Zucchini Boats - My Daily Hacks

Stuffed Zucchini Boats They are the perfect way to enjoy your fresh summer zucchini! Tender zucchini are stuffed with a rich, flavorful meat sauce, topped with cheese, and then baked until tender 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, and the tender baby carrots). I have so many zucchini recipes and this one is almost at the top of the list!

Flavor: The flavorful meat sauce is filled with zucchini and topped with two types of cheese for a hearty, veggie-packed dish.
Why do it: This is the best garden vegetable recipe! It’s a cozy, low-carb comfort meal that’s ready in just 40 minutes.
Service Suggestions: Pair it with a simple salad and homemade garlic bread for the perfect family meal!

Total Time: 40 minutes Produce: 6 boats Cooking method: Stove and oven

Ingredients for stuffed zucchini boats

Zucchini: You may only need two zucchini if they are large or 3 or 4 if they are smaller. Yellow summer squash can also be used in this recipe, but you may need to reduce the cooking time by a few minutes.
Meat Filling: This recipe starts with a tasty meat sauce. I use beef, but Italian sausage or ground turkey sausage work great too! Use your favorite marinara sauce and chop any vegetables you like to add to the sauce.
Optional additions: Fresh tomatoes, beans, corn or other fresh vegetables can be added. Try a pinch of red pepper flakes for some heat.
Variations: This filling can also be added to make stuffed bell peppers (precook them for a minute or two in the microwave first) or even stuffed portobello mushrooms.

fill zucchini boats stuffed with cheese baked in a pan

How to make stuffed zucchini boats

prepare zucchini scraping the meat down the center to create a “boat.”
Make a quick meat sauce with ground beef or sausage, onion and marinara sauce or pasta sauce.
Fill and bake zucchini until tender. Sprinkle with cheese and bake a little more.

If you prefer softer zucchini or if your garden zucchini are thick or large, this recipe can be cooked longer before adding the cheese.
He zucchini core It can be chopped and added to sauce along with red pepper, or added to soups or chilis.
If you add zucchini or other vegetables to the sauce, let them cook a little before adding the marinara sauce so the sauce is not watery.
In this recipe, leftover meat sauce or chili can be used in place of the meat sauce.

serving zucchini boats stuffed with cheese baked in a pan

Leftover Storage

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

Freezing is not recommended as the zucchini will become mushy.

More ways to enjoy fresh zucchini

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image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 15 minutes

Cooking time 25 minutes

Total time 40 minutes

Dip

Cook ground beef, onion, and garlic in a large skillet until no longer pink. Drain the fat. Add bell pepper (and additional zucchini pieces if desired) and cook 2 to 3 minutes more or until beginning to soften.
Add 1 cup pasta sauce, Italian seasoning, and salt and pepper. Simmer for 10 minutes until thickened.

Zucchini

Cut the zucchini lengthwise and use a teaspoon to scrape out the center to create a ½-inch-thick shell. Brush with olive oil and season the zucchini with salt and pepper to taste.
Place zucchini in a large baking dish. Fill each zucchini with the meat mixture. Top with the remaining ½ cup pasta sauce and place in the oven. Bake for 15 minutes.
Top with cheeses and bake 10 to 15 minutes more or until zucchini is soft and cheese is bubbling.

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

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Main Course

Kitchen American

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