Summer gardens are overflowing with fresh, green zucchini right now. It is the perfect time for a light yet satisfying meal. These Stuffed Zucchini Boats turn simple vegetables into a fun, edible vessel. Your kids will love the boat shape. You will love the fresh, healthy ingredients hidden inside. It is a win for everyone at the table.
Why You’ll Love This Recipe
This recipe is a weeknight dinner hero because it is so fast. You get all the comfort of a meaty pasta sauce without the heavy noodles. It is a great way to use up your summer harvest. The zucchini stays tender-crisp while the cheese gets perfectly bubbly. This dish is naturally lower in carbs but still feels very filling. It is a guilt-free comfort food that tastes like a treat.
Simple Method
You do not need fancy tools to make these boats. A simple small spoon is all you need to hollow them out. You will brown the beef with onions and garlic for big flavor. Then, you mix in the zucchini flesh so nothing goes to waste. Fill the shells, top with cheese, and let the oven do the work. It is simple, honest cooking that anyone can master.
Ingredients You’ll Need
Most of these items are likely already in your pantry or garden.
- 4 medium zucchini
- 1 lb lean ground beef
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup marinara sauce
- 1/2 cup Italian breadcrumbs
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Slice zucchini in half lengthwise and scoop out the flesh with a spoon.
- Keep a 1/4-inch thick shell and reserve the scooped flesh.
- Finely chop the reserved zucchini flesh and set it aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef, onions, and garlic, cooking until the beef is browned.
- Stir in the chopped zucchini flesh, oregano, salt, and pepper.
- Cook for 5 minutes until the vegetables are softened.
- Remove from heat and stir in the marinara sauce and breadcrumbs.
- Place zucchini shells in a 9×13 inch baking dish.
- Fill each cavity generously with the savory beef mixture.
- Top each boat with mozzarella and Parmesan cheese.
- Bake for 20 to 25 minutes until the cheese is golden and bubbling.
- Let them rest for 5 minutes before serving to your hungry family.
Best Ways to Enjoy It
Serve these boats warm while the cheese is still stretchy. They look beautiful on a large white platter for a casual summer dinner. You can pair them with a simple side salad or crusty bread. For a complete meal, try a light lemon vinaigrette on some greens. Sit outside, enjoy the evening air, and dig into this fresh meal. It is summer on a plate.
Storage & Reheating
If you have leftovers, they store very well in the fridge. Place them in an airtight container for up to three days. To keep the zucchini from getting soggy, reheat them in the oven. A 350°F oven for 10 minutes works perfectly to melt the cheese again. You can also prep the filling a day in advance. This makes your weeknight dinner even faster when you are busy.
Tips for Best Results
- Choose medium-sized zucchini for the best texture and flavor.
- Avoid over-scooping so the boats stay sturdy enough to hold the filling.
- Use a paper towel to pat the zucchini shells dry before filling.
- Don’t skip the rest time or the boats might be too hot.
- Swap the beef for ground turkey for a leaner option.
- Add a pinch of red pepper flakes if you like a little heat.
- Garnish with fresh basil or parsley for a bright pop of color.
Variations & Swaps
- Try using ground sausage for a bolder, spicy flavor profile.
- Make it gluten-free by using almond flour instead of breadcrumbs.
- Swap mozzarella for sharp cheddar for a different cheesy twist.
- In the fall, try this same method with small acorn squash.
Common Questions
Can I make these ahead of time?
Yes, you can assemble the boats earlier in the day. Keep them covered in the fridge until you are ready to bake. You may need to add five extra minutes to the bake time. This is a great trick for busy evenings.
Will my kids actually eat the zucchini?
Most kids love these because of the “boat” shape and the cheese. The zucchini becomes very mild and tender once it is baked. It blends right in with the beef and marinara sauce. It is a picky-eater approved way to serve more vegetables.
I hope these cheesy boats become a new favorite in your home. They are such a fun way to enjoy the best of the season together. Happy cooking!
— Lidia
Stuffed Zucchini Boats
Ingredients
- 4 medium zucchin i
- 1 lb lean ground beef
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic , minced
- 1/2 cup marinara sauce
- 1/2 cup Italian breadcrumbs
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Slice zucchini in half lengthwise and use a small spoon to scoop out the flesh, leaving a 1/4-inch thick shell. Reserve the scooped flesh.
- Finely chop the reserved zucchini flesh and set aside.
- In a large skillet, heat olive oil over medium-high heat and add ground beef, onions, and garlic, cooking until beef is browned.
- Incorporate the chopped zucchini flesh, oregano, salt, and pepper into the skillet and cook for 5 minutes until softened.
- Remove skillet from heat and stir in the marinara sauce and breadcrumbs until thoroughly combined.
- Arrange the zucchini shells in a 9x13 inch baking dish and fill each cavity generously with the beef mixture.
- Top each filled boat with mozzarella and Parmesan cheese.
- Bake for 20 to 25 minutes until the zucchini is tender-crisp and the cheese is golden and bubbling.
- Remove from oven and let rest for 5 minutes before serving.
