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Orgo-Life the new way to the future Advertising by AdpathwayStuffed Zucchini Boats are the perfect way to enjoy your fresh summer zucchini! Tender zucchini is filled with a rich and zesty meat sauce, topped with cheese, then baked until tender and bubbly.
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Holly’s Recipe Highlights: Stuffed Zucchini Boats
Of all of the things that grow in my garden, the herbs and the zucchini have to be my absolute favorites (ok, and the tender baby carrots). I have so many zucchini recipes, and this one is near the top of the list!
- Flavor: Zesty meat sauce is stuffed in zucchini and topped with two kinds of cheese for a hearty and veggie-filled dish.
- Why Make It: This is the ultimate garden veggie recipe! It’s a cozy, low-carb comfort meal that is ready in just 40 minutes.
- Serving Suggestions: Pair it with a simple side salad and homemade garlic bread for the perfect family meal!
Total Time: 40 Minutes Yield: 6 Boats Cooking Method: Stovetop & Baked
Ingredients for Stuffed Zucchini Boats
- Zucchini: You may need only 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 you may need to reduce the cooking time by a few minutes.
- Meat Filling: This recipe starts with a zesty meat sauce. I use beef, but Italian sausage or ground turkey sausage work great too! Use your favorite marinara sauce and chop up any veggies you love to add to the sauce.
- Optional Additions: Fresh tomatoes, kidney beans, corn, or other fresh vegetables can be added. Try a sprinkle of red pepper flakes for a little heat.
- Variations: This filling can also be added to make stuffed bell peppers (pre-cook them a minute or two in the microwave first) or even stuffed portobello mushrooms.
How to Make Stuffed Zucchini Boats
- Prepare zucchini by scraping out the flesh in 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 the zucchini until tender. Sprinkle with cheese and bake a little bit longer.
- If you prefer softer zucchini or if your garden zucchini is thick or large, this recipe can be cooked longer before adding the cheese.
- The core of the zucchini can be chopped and added to the sauce along with the red pepper, or it can be added to soups or chilis.
- If adding the zucchini or other vegetables to the sauce, allow them to cook a little bit before adding the marinara sauce so the sauce is not watery.
- Leftover meat sauce or chili can be used in place of the meat sauce in this recipe.
Storing Leftovers
- Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 1 to 2 minutes. Or place them in a casserole dish covered with foil in the oven at 350°F for 10 to 15 minutes or until the cheese is bubbly again.
Freezing is not recommended as the zucchini will become mushy.
More Ways to Enjoy Fresh Zucchini
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- ▢ 3 medium zucchini about 6 ounces each
- ▢ 2 teaspoons olive oil
- ▢ 1 cup shredded mozzarella cheese
- ▢ 2 tablespoons shredded Parmesan cheese
Meat Sauce
- ▢ 1 pound lean ground beef or Italian sausage
- ▢ 1 onion diced
- ▢ 1 clove garlic minced
- ▢ 1 red bell pepper diced
- ▢ 1 ½ cups pasta sauce or marinara, divided
- ▢ 2 teaspoons Italian seasoning
- ▢ ¼ teaspoon black pepper
Sauce
Cook ground beef, onion, and garlic in a large skillet until no pink remains. Drain any fat. Stir in the bell pepper (and any extra zucchini bits if you'd like) and cook an additional 2 to 3 minutes or until it begins to soften.
Stir in 1 cup pasta sauce, Italian seasoning, and salt & pepper. Simmer for 10 minutes until thickened.
Zucchini
Slice 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 & pepper to taste.
Place the zucchini in a large baking dish. Fill each zucchini with the beef mixture. Top with the remaining ½ cup pasta sauce and place in the oven. Bake for 15 minutes.
Top with the cheeses and bake an additional 10 to 15 minutes or until the zucchini is soft and the cheese is bubbly.
- You may need only two zucchini if the zucchini is large, or 3 if they are smaller.
- If you prefer softer zucchini or if using garden zucchini that are thicker or larger, this recipe can be cooked longer before adding the cheese.
- Save the core of the zucchini and add it to the sauce along with the red pepper, or use it in soups or chilis.
- If adding the zucchini to the sauce, allow it to cook before adding the marinara sauce so the sauce is not watery.
- Leftover meat sauce or chili can be used in place of the meat sauce in this recipe.
Calories: 444 | Carbohydrates: 12g | Protein: 28g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 582mg | Potassium: 898mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1595IU | Vitamin C: 62.1mg | Calcium: 204mg | Iron: 3.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Main Course
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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