Zucchini Boats
When the sun shines and the days grow long, it’s time to get creative in the kitchen. Nothing says summertime like light, savory dishes that are easy to prepare.
Equipment
- Oven
- Skillet
Ingredients
Savory Meat Sauce
- 1 pound lean ground beef or mild Italian sausage
- 1 small yellow onion finely chopped
- 1 large garlic clove minced
- 1 red bell pepper finely diced
- 1 tablespoon tomato paste adds depth and richness
- 1 ½ cups tomato-based pasta sauce or marinara divided
- 2 teaspoons Italian herb blend
- ½ teaspoon crushed red pepper flakes optional for mild heat
- ¼ teaspoon freshly ground black pepper
Vegetables & Cheese
- 3 medium zucchini about 6 ounces each, sliced lengthwise
- 2 teaspoons extra virgin olive oil
- 1 cup low-moisture mozzarella cheese shredded
- 2 tablespoons finely grated Pecorino Romano or Parmesan
Instructions
Step 1: Preheat the Oven
- First, we need to get that oven heated. Preheat it to 375°F (190°C). You want it nice and warm so the zucchini can roast beautifully.
Step 2: Prepare the Zucchini
- Next, slice the zucchinis lengthwise. A sharp knife will make this easier—and be careful! You want them to be about half an inch thick. Scoop out the seeds and some flesh, creating a boat shape. Keep the flesh aside; you can incorporate it into your filling. Drizzle the zucchini halves with olive oil and sprinkle with salt. This step is key; it enhances the flavor.
Step 3: Make the Savory Filling
- Now for the fun part—let’s make the filling! In a large skillet, heat a bit of olive oil over medium heat. Add in the chopped onion and sauté for a few minutes until softened. Then toss in the garlic and red bell pepper. Cook until the bell pepper softens, about 5 minutes.
- Stir in the ground beef (or sausage) and cook until browned. Drain any excess fat. Mix in the tomato paste, followed by the tomato sauce. Incorporate the Italian herb blend and season with red pepper flakes and black pepper. Don’t skimp on tasting this filling—pop a spoonful in your mouth to adjust flavors.
Step 4: Stuff the Zucchini Boats
- Take your filling and load it into the hollowed-out zucchini halves. Make sure to pack them in generously!
Step 5: Top with Cheese
- Sprinkle a hefty amount of mozzarella and Pecorino Romano cheese over the stuffed zucchini. This will create a tasty, gooey layer as it bakes.
Step 6: Bake
- Place your stuffed zucchini boats in the oven on a baking sheet. Bake for about 25 to 30 minutes or until the zucchini is tender and the cheese is bubbly and golden.
Step 7: Serve and Enjoy
- Once out of the oven, let them cool for a few minutes. Then, serve hot. You can garnish with fresh herbs like parsley or basil if you like a splash of freshness.
Notes
Choose Fresh Zucchini: Look for firm, unblemished zucchini for the best results. Freshness impacts flavor.
Don’t Overcook: Avoid mushy zucchini by keeping an eye on baking time. They're best when still slightly crisp.
Get Creative with Fillings: Feel free to mix it up! Add beans, lentils, or quinoa for a vegetarian option. The sky’s the limit.
Use Leftovers: This dish is perfect for repurposing leftovers. Think about using rotisserie chicken or grilled veggies.
Make Ahead: You can assemble everything the night before and bake the next day—perfect for busy schedules!
Nutrition
Calories: 250kcalCarbohydrates: 15gProtein: 20gFiber: 3g
Tried this recipe?Let us know how it was!