Stuffed Cheese Zucchini Boats Recipe
These stuffed cheese zucchini boats are a delicious and healthy main course featuring zucchini filled with a savory mixture of ground beef or turkey, vegetables, herbs, and topped with melted mozzarella and Parmesan cheese. Baked to golden perfection, they're perfect for a comforting dinner that’s both nutritious and flavorful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 4 medium zucchini
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 300 g (10 oz) ground beef or turkey
- 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
- 100 g (1 cup) shredded mozzarella cheese
- 50 g (1/2 cup) grated Parmesan cheese
Garnish
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish to prepare it for the zucchini boats.
- Prepare zucchini: Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh, leaving about a 1/2 cm thick shell. Reserve the scooped flesh and chop it finely for the filling.
- 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 the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook vegetables: Add the diced red bell pepper and the chopped zucchini flesh to the skillet. Cook together for 3-4 minutes until the vegetables soften.
- Brown the meat: Add the ground beef or turkey to the skillet with vegetables. Break up the meat with a spoon and cook until fully browned and cooked through.
- Season and simmer: Stir in dried oregano, dried basil, salt, black pepper, red pepper flakes if using, and the drained canned diced tomatoes. Simmer the mixture for 5 minutes until it thickens slightly. Remove the skillet from heat.
- Stuff zucchini: Arrange the zucchini halves cut-side up on the prepared baking sheet. Evenly distribute the meat and vegetable filling among the zucchini boats.
- Add cheese topping: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over each stuffed zucchini half to create a cheesy crust.
- Bake: Place the baking sheet in the oven and bake for 25 minutes until the zucchini is tender and the cheese topping is melted and golden brown.
- Garnish and serve: Remove from oven, garnish with fresh chopped basil or parsley, and serve the zucchini boats warm for a hearty and wholesome meal.
Notes
- For a vegetarian version, substitute the ground meat with cooked lentils or crumbled tofu.
- You can use any cheese blend, but mozzarella and Parmesan give the best melt and flavor.
- Ensure to scoop zucchini flesh carefully to avoid breaking the shells.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- Optional crushed red pepper flakes add a mild heat, but can be omitted for a milder flavor.
