Short Description

Delicious zucchini halves hollowed out and filled with a savory mixture—typically involving meats, grains, cheeses, and vegetables—then baked until tender and golden, offering a healthy and flavorful meal that’s as visually appealing as it is satisfying.

Why You’ll Love This Recipe

These Stuffed Zucchini Boats are a delightful way to enjoy a low-carb or gluten-free meal without sacrificing flavor. They’re versatile, perfect for weeknight dinners or impressive enough for entertaining. With endless possibilities for fillings, they’re adaptable to whatever ingredients you have on hand.

ingredients

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

Zucchini
Olive oil
Onion, finely chopped
Garlic cloves, minced
Ground meat (such as beef, turkey, or sausage) or plant-based alternative
Cooked grains (e.g., rice, quinoa) or diced vegetables (e.g., bell peppers, tomatoes) for a vegetarian twist
Tomato sauce or diced tomatoes
Italian seasoning (dried basil, oregano, thyme)
Grated cheese (e.g., mozzarella or Parmesan)
Salt and pepper to taste
Fresh herbs (optional, such as parsley or basil)

directions

Preheat your oven to 375°F (190°C).
Wash the zucchini and slice lengthwise in half. Scoop out the center to create “boats.”
Brush or drizzle the zucchini with olive oil, and season with salt and pepper. Place them on a baking sheet or in a baking dish.
In a skillet over medium heat, warm a bit of olive oil and sauté the onion until translucent. Add garlic and cook for another minute.
Add ground meat (or plant-based alternative) to the skillet and cook until browned. Drain any excess fat, if necessary.
Stir in cooked grains or diced vegetables, followed by tomato sauce or diced tomatoes. Season with Italian herbs, salt, and pepper and let simmer a few minutes until well combined.
Spoon the mixture into the prepared zucchini boats. Top generously with grated cheese.
Bake for about 20–25 minutes, or until the zucchini is tender and the filling is hot and bubbly. If you like a golden crust, briefly broil on high for 1–2 minutes.
Remove from oven and let rest for a few minutes before serving.

Servings and timing

Servings: Makes approximately 4 zucchini boats, depending on the size of your zucchinis.
Prep time: About 10–15 minutes.
Cook time: Around 20–25 minutes.
Total time: Approximately 35–40 minutes.

Variations

Vegetarian: Omit meat and add more vegetables like bell peppers, mushrooms, or eggplant, and consider mixing in cooked lentils or beans for protein.
Cheesy twist: Stir a bit of ricotta or cream cheese into the filling for extra creaminess.
Spicy: Add chili flakes or diced jalapeños to the filling for heat. Top with pepper jack cheese or sprinkle with hot sauce.
Mediterranean: Use feta cheese, olives, sun-dried tomatoes, and oregano; consider using ground lamb.
Low-carb/keto: Replace grains with cauliflower rice or omit them entirely.

storage/reheating

To store: Place leftovers in an airtight container and refrigerate for up to 3–4 days.
To freeze: After baking, let them cool completely, then wrap tightly or store in freezer-safe containers for up to 2–3 months.
To reheat from fridge: Warm in a 350°F (175°C) oven for about 10–15 minutes until heated through, or microwave individual servings for ~1–2 minutes.
To reheat from frozen: Thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) for 20–25 minutes, or microwave (if thawed) for a couple of minutes until warmed through.

FAQs

1. Can I use a different vegetable instead of zucchini?

Yes—yellow squash, bell peppers, or eggplant halved and hollowed can serve as great alternatives.

2. How do I prevent the zucchini from becoming too watery?

Scoop out the seeds and brush the insides with olive oil, then bake for a few minutes before stuffing to help dry them slightly.

3. Can I prepare these in advance?

Absolutely. Assemble the boats up to the baking step, cover, and refrigerate them overnight. Bake when ready, adding a few extra minutes to the cooking time.

4. What can I serve alongside this dish?

A side salad, garlic bread, roasted potatoes, or a light soup are excellent accompaniments.

5. Can I make this dairy-free?

Yes—use dairy-free cheese or omit cheese entirely and add nutritional yeast or a drizzle of flavorful oil after baking.

6. My filling seems dry—is that okay?

A slightly moist filling is ideal because the zucchini will release water in the oven which helps meld flavors. If it’s too dry, add a splash of broth or tomato sauce.

7. How do I know when the zucchini is done?

The zucchini should be tender but still hold its shape—typically baked for 20–25 minutes—or until easily pierced with a fork yet not mushy.

8. Can I grill these instead of baking?

Yes—use indirect heat on a grill with the lid closed for about 15–20 minutes, then add the filling and cheese and cook until the cheese melts.

9. Is this recipe freezer-friendly?

Indeed—it freezes well. Bake first, cool completely, then freeze individually wrapped or in airtight containers for up to 2–3 months.

10. Can I make these fit specific diets like vegetarian or keto?

Yes—the recipe is highly adaptable. For vegetarian diets, substitute meat with legumes or extra veggies; for keto, skip grains and use higher-fat ingredients like cream cheese or more cheese.

Conclusion

Stuffed Zucchini Boats are wholesome, customizable, and easy to make—providing a balanced meal that’s both nutritious and crowd-pleasing. From meat-lovers to vegetarians, and from light eaters to those craving bolder flavors, this recipe is built to adapt. Serve them as a hearty main course or as part of a feast—either way, they’re sure to delight.

Stuffed Zucchini Boats