Print

Stuffed Cheese Zucchini Boats Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 4 reviews

This Stuffed Cheese Zucchini Boats recipe offers a delicious and healthy way to enjoy zucchini filled with a savory mixture of ground beef or turkey, vegetables, and melted cheese. Perfect as a hearty main course, these zucchini boats are baked to tender perfection and topped with fresh herbs for a flavorful finish.

Ingredients

Zucchini and Filling

  • 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

Cheese and Garnish

  • 100 g (1 cup) shredded mozzarella cheese
  • 50 g (1/2 cup) grated Parmesan cheese
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing a baking dish.
  2. Prepare the zucchini: Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh to create a 1/2 cm thick shell. Reserve and finely chop the scooped zucchini flesh.
  3. 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. Add minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add vegetables: Stir in the diced red bell pepper and reserved chopped zucchini flesh. Cook for 3-4 minutes until the vegetables soften.
  5. Cook meat: Add the ground beef or turkey to the skillet. Break up the meat with a spoon and cook until browned and fully cooked through.
  6. Season and simmer: Stir in dried oregano, dried basil, salt, black pepper, crushed red pepper flakes if using, and the drained diced tomatoes. Allow the mixture to simmer for 5 minutes until slightly thickened, then remove from heat.
  7. Fill zucchini boats: Arrange the zucchini halves cut-side up on the prepared baking sheet. Spoon the cooked filling evenly into each zucchini boat.
  8. Add cheese: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the stuffed zucchini halves.
  9. Bake: Place the baking sheet in the oven and bake for 25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
  10. Garnish and serve: Remove from oven, sprinkle with fresh chopped basil or parsley, and serve warm.

Notes

  • To make this dish vegetarian, substitute the ground meat with cooked lentils or chopped mushrooms.
  • Use low-fat cheese to reduce calories and fat content.
  • Ensure to drain the canned tomatoes well to avoid excess moisture in the filling.
  • The crushed red pepper flakes are optional and can be omitted for a milder flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://hotsavors.com/stuffed-cheese-zucchini-boats-recipe/