Discover the ultimate stuffed zucchini recipe that’s perfect for weeknight dinners or family gatherings. These zucchini boats are loaded with a savory mixture of seasoned ground beef, fresh vegetables, and melted mozzarella cheese, creating a dish that’s hearty, healthy, and satisfying. Packed with protein, fiber, and flavor, this easy stuffed zucchini recipe is customizable to suit your taste.
Ideal for those looking for a low-carb or keto-friendly meal, these baked zucchini boats can also be adapted with ground turkey, chicken, or plant-based crumbles for a vegetarian twist. Whether you’re meal prepping or hosting guests, this dish is
Ingredients
- For the filling:
- 1 ½ lbs lean ground beef (90% lean)
- 1 large onion, finely chopped
- 1 large bell pepper, finely chopped
- 1 jalapeño pepper, minced
- 1 ¼ cups soft bread crumbs
- 1 large egg, beaten
- 1 tbsp dried parsley flakes
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1 tsp salt
- ⅛ tsp black pepper
- 1 can (8 oz) tomato sauce
- 2 medium tomatoes, chopped
- For the zucchini boats:
- 4 medium zucchini, halved lengthwise, with the flesh scooped out (optional to add the flesh to the filling)
- 1 can (8 oz) tomato sauce
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Filling:
In a large mixing bowl, combine ground beef, onion, bell pepper, jalapeño pepper, bread crumbs, beaten egg, parsley flakes, basil, Italian seasoning, salt, and pepper. Stir in one can of tomato sauce and chopped tomatoes. If desired, chop the scooped-out zucchini flesh and mix it into the filling. - Assemble the Zucchini Boats:
Divide the prepared meat mixture evenly among the zucchini halves, pressing the filling gently to ensure it stays in place. Arrange the stuffed zucchini in two greased 9×13-inch casserole dishes. - Add the Sauce:
Spoon the remaining can of tomato sauce over each stuffed zucchini, ensuring they are evenly coated. - Bake:
Preheat the oven to 375°F (190°C). Bake the zucchini for about 45 minutes, or until the zucchini is tender and the meat is cooked through. - Add Cheese:
About 10 minutes before the baking time is complete, sprinkle the mozzarella cheese over the zucchini. Return to the oven and bake until the cheese is melted and bubbly. - Serve:
Remove the stuffed zucchini from the oven, allow to cool for a few minutes, and serve warm.
Tips
- Use a melon baller or small spoon to scoop out the zucchini flesh easily.
- For added flavor, sauté the onion, bell pepper, and jalapeño briefly before mixing them with the beef.
- Choose zucchinis that are uniform in size to ensure even cooking.
Variations and Substitutions
- Swap the ground beef for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- Add shredded carrots, mushrooms, or spinach for extra vegetables in the filling.
- Experiment with different cheeses like cheddar, Parmesan, or Monterey Jack.
FAQs
Q: Can I make stuffed zucchini ahead of time?
A: Yes! Assemble the zucchini boats and refrigerate them for up to 24 hours. Add the cheese just before baking.
Q: Can I freeze stuffed zucchini?
A: Yes, you can freeze them before or after baking. Wrap tightly and store for up to 3 months. Thaw before reheating or baking.
Q: What if my zucchini are too thin?
A: Use bell peppers or large tomatoes as an alternative to zucchini.
Serving Suggestions
- Serve with a side of garlic bread or a fresh green salad for a complete meal.
- Pair with roasted potatoes or rice for a hearty dinner.
- Add a dollop of sour cream or a sprinkle of fresh herbs like parsley or basil on top for garnish.
Why You’ll Love This Recipe
- Healthy and nutritious: Packed with lean protein and vegetables, this dish is both hearty and wholesome.
- Customizable: Easy to adapt to dietary preferences or ingredients you have on hand.
- Family-friendly: The cheesy topping and savory filling make it a hit with both kids and adults.
- Make-ahead convenience: Perfect for busy weeknights or meal prep.
Enjoy these flavorful and satisfying stuffed zucchini boats as a delicious and nutritious meal option!
Stuffed Zucchini Recipe
8
servings25
minutes45
minutesIngredients
For the filling:
1 ½ lbs lean ground beef (90% lean)
1 large onion, finely chopped
1 large bell pepper, finely chopped
1 jalapeño pepper, minced
1 ¼ cups soft bread crumbs
1 large egg, beaten
1 tbsp dried parsley flakes
1 tsp dried basil
1 tsp Italian seasoning
1 tsp salt
⅛ tsp black pepper
1 can (8 oz) tomato sauce
2 medium tomatoes, chopped
For the zucchini boats:
4 medium zucchini, halved lengthwise, with the flesh scooped out (optional to add the flesh to the filling)
1 can (8 oz) tomato sauce
2 cups shredded mozzarella cheese
Directions
- Prepare the Filling:
- In a large mixing bowl, combine ground beef, onion, bell pepper, jalapeño pepper, bread crumbs, beaten egg, parsley flakes, basil, Italian seasoning, salt, and pepper. Stir in one can of tomato sauce and chopped tomatoes. If desired, chop the scooped-out zucchini flesh and mix it into the filling.
- Assemble the Zucchini Boats:
- Divide the prepared meat mixture evenly among the zucchini halves, pressing the filling gently to ensure it stays in place. Arrange the stuffed zucchini in two greased 9×13-inch casserole dishes.
- Add the Sauce:
- Spoon the remaining can of tomato sauce over each stuffed zucchini, ensuring they are evenly coated.
- Bake:
- Preheat the oven to 375°F (190°C). Bake the zucchini for about 45 minutes, or until the zucchini is tender and the meat is cooked through.
- Add Cheese:
- About 10 minutes before the baking time is complete, sprinkle the mozzarella cheese over the zucchini. Return to the oven and bake until the cheese is melted and bubbly.
- Serve:
- Remove the stuffed zucchini from the oven, allow to cool for a few minutes, and serve warm.
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