Easy Stuffed Zucchini Boats
I only planted One Zucchini plant this year and I have SO MUCH Zucchini. These plants go crazy in the summer!! When zucchini starts piling up on my counter, this is one of the recipes I reach for every single time. Easy Stuffed Zucchini Boats are one of those no-fuss dinners that feel a little special without being complicated.
Stuffed zucchini boats are hollowed zucchini halves filled with savory ingredients and baked until tender. They’re versatile, customizable, healthy, and kid-friendly — perfect as a main, side, or party dish.
WHY YOU WILL LOVE STUFFED ZUCCHINI BOATS…
- Easy to make with simple pantry ingredients
- A great way to use garden or farmers-market zucchini
- Hearty, filling, and family-approved
- Customizable with what you have on hand
- Perfect for weeknights or casual company dinners
This Stuffed Zucchini Boat Recipe is the perfect supper for any day of the week. It’s easy to make, and hearty! Your family will be begging for more!!
INGREDIENTS NEEDED….
zucchini
ground beef
onion
garlic, minced
marinara or tomato sauce
mozzarella cheese
Parmesan cheese
Italian seasoning
Salt and pepper
Olive oil
WHAT TO SERVE WITH ZUCCHINI BOATS….
- Garlic bread
- Simple green salad
- Roasted potatoes
- Corn on the cob
This is one of those meals that feels right at home on a summer table, but cozy enough for year-round comfort.
Store the cooked zucchini boats in a resealable container in the fridge and reheat them in the microwave. The zucchini boats will keep in the fridge for up to 4 days.
SOME RECIPE TIPS….
Look for medium-sized zucchinis that are firm and have smooth skin.
Use a small spoon or a melon baller to scoop out the flesh from the zucchini Gently scrape along the center of each halved zucchini, and remove the seeds to create a hollow space for the filling.
Zucchini have a lot of water in them. If you sprinkle a pinch of salt over them after you hollow them out it will help with that. Let them sit for about 10 minutes then pat them dry with a paper towel before filling them.
If your zucchini are extra large, bake the hollowed boats for 10 minutes before filling.
Swap ground beef for sausage for extra flavor.
Add mushrooms, bell peppers, or spinach to stretch the filling.
Leftovers reheat beautifully the next day.
A great recipe to use up all the zucchini from your garden!
Scroll below and I will show you how to make this.….
Ingredients
- 4 medium zucchini
- 1 lb ground beef
- 1 small chopped onion
- 2 cloves minced garlic
- 1 cup marinara or tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F. and lightly grease a baking dish.
- Prepare the zucchini by slicing them lengthwise. Scoop out the centers with a spoon, leaving a sturdy shell. Chop the scooped zucchini and set aside.
- In a skillet, brown the ground beef with onion and garlic. Drain excess grease.
- Stir in the chopped zucchini, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- Fill the zucchini boats and place them in the baking dish.
- Sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for 25–30 minutes, until the zucchini is tender and the cheese is bubbly and golden.
- ENJOY!