Stuffed Zucchini Boats with Cheese

light yet comforting main dish in which hollowed-out zucchini “boats” are filled with a savoury meat-and-tomato mixture, crowned with melty mozzarella and Parmesan, and baked until bubbling and golden. Perfect for busy weeknights or casual gatherings, this recipe delivers classic Italian flavour in a vegetable-forward format.

Why You’ll Love This Recipe

• Combines lean protein, vegetables, and cheese in a single, tidy portion.

• Requires only common pantry ingredients and minimal preparation.

• Customisable for vegetarian, low-carb, or spicier palates.

• Freezes and reheats well, making it ideal for meal prep.

• Presents beautifully—great for impressing guests without extra effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 medium zucchini

• 1 tablespoon olive oil

• ½ small onion, finely diced

• 2 cloves garlic, minced

• 225 g (½ lb) lean ground beef or turkey

• 240 ml (1 cup) marinara sauce

• ½ teaspoon dried Italian seasoning

• Salt and freshly ground black pepper, to taste

• 115 g (1 cup) shredded mozzarella cheese

• 25 g (¼ cup) freshly grated Parmesan cheese

• 2 tablespoons chopped fresh parsley (plus extra for serving, optional)

Directions

1. Prepare the zucchini
   Pre-heat the oven to 200 °C / 400 °F. Slice each zucchini lengthwise. With a spoon, scoop out the centres, leaving a 6 – 8 mm shell. Reserve ½ cup of the scooped flesh; finely chop it. Lightly salt the shells and place them cut-side up in a baking dish.

2. Sauté the aromatics and meat
   Heat olive oil in a skillet over medium heat. Add onion and cook 3 minutes until translucent. Stir in garlic and the chopped zucchini flesh; cook 1 minute. Add ground meat, breaking it up, and cook 5 – 6 minutes until browned.

3. Build the filling
   Drain excess fat if necessary. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer 3 minutes to thicken slightly. Remove from heat and mix in 30 g (¼ cup) of mozzarella and 1 tablespoon parsley.

4. Stuff and bake
   Spoon the filling evenly into the zucchini shells. Sprinkle with remaining mozzarella and all the Parmesan. Cover dish loosely with foil and bake 15 minutes. Uncover and bake a further 8 – 10 minutes until the cheese is golden and the zucchini is tender.

5. Serve
   Garnish with the remaining parsley. Serve hot with crusty bread or a green salad.

Servings and Timing

• Yield: 4 servings (2 zucchini halves per person)

• Preparation time: 15 minutes

• Cook time: 25 – 30 minutes

• Total time: Approximately 40 – 45 minutes

Variations

• Vegetarian: Replace the meat with a mix of sautéed mushrooms and cooked quinoa or lentils.

• Low-Carb/Keto: Omit the marinara, substituting crushed tomatoes seasoned with extra herbs; use full-fat mozzarella.

• Spicy Mexican: Season the meat with cumin and chilli powder; swap mozzarella for pepper-jack; top with cilantro.

• Mediterranean: Use lamb mince, add chopped olives and feta, and finish with fresh oregano.

• All-Cheese: Skip meat entirely; combine ricotta, spinach, and sun-dried tomatoes for the filling.

Storage/Reheating

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

• Freeze: Wrap individual boats tightly and freeze up to 2 months. Thaw overnight in the refrigerator.

• Reheat: Cover and warm in a 180 °C / 350 °F oven for 15 – 20 minutes, or microwave on medium power in 60-second bursts until hot. Add a light splash of water before reheating to prevent drying.

FAQs

Can I make the filling ahead of time?

Yes. The cooked filling will keep for 2 days in the refrigerator; assemble and bake when ready to serve.

Do I need to par-bake the zucchini shells first?

Not for this recipe. Baking them filled allows the zucchini to soften perfectly while the cheese browns.

What if my zucchini are very large?

Cut them into thirds or quarters crosswise before halving lengthwise, or increase the filling quantity accordingly.

Can I use yellow squash instead of zucchini?

Absolutely; the flavour and texture are nearly identical.

How do I keep the boats from becoming watery?

Salt the hollowed shells lightly, let them sit 10 minutes, then blot with a paper towel before stuffing.

Is this dish gluten-free?

Yes, provided your marinara sauce is certified gluten-free and no breadcrumbs are added.

Which cheese melts best on top?

Low-moisture, part-skim mozzarella yields the classic stretchy finish; provolone or fontina also work well.

Can I cook them in an air-fryer?

You can. Set the air-fryer to 190 °C / 375 °F and cook stuffed boats for about 12 minutes, checking halfway.

How spicy is the basic recipe?

It is mild. Adjust heat by adding red-pepper flakes to the filling if desired.

What side dishes pair nicely with zucchini boats?

A simple arugula salad, garlic bread, or roasted new potatoes complement the dish without overwhelming it.

Conclusion

Stuffed Zucchini Boats with Cheese offer an elegant answer to the question of how to turn humble squash into a satisfying meal. With flexible fillings, family-friendly flavours, and straightforward preparation, they deserve a place in every home cook’s repertoire. Enjoy discovering your own favourite variation.