Stuffed Zucchini Boats Recipe

ZUCCHINI: The main vegetable that acts as the boat to hold all the delicious filling.

GROUND MEAT: You can use beef, turkey, or chicken to add protein and flavor.

ONION: Adds a sweet and savory taste when cooked.

GARLIC: Gives a nice aroma and depth of flavor.

TOMATO SAUCE: Makes the filling saucy and rich.

SHREDDED CHEESE: Mozzarella or cheddar melts on top to create a gooey, tasty finish.

SALT: Enhances all the flavors.

BLACK PEPPER: Adds a little bit of spice and warmth.

One of the key steps in this Stuffed Zucchini Boats Recipe is scooping out the seeds from the zucchini to make the “boats.” Here’s how to do it without making a mess or breaking the zucchini:

1. First, cut your zucchini in half lengthwise with a sharp knife. This gives you two long pieces that look like little boats.
2. Take a spoon—any regular spoon works fine—and gently scrape out the soft seeds and the watery part inside. Try to leave about a quarter-inch of the zucchini flesh around the edges so the boat stays sturdy.
3. Be careful not to scoop too hard or too deep, or the zucchini might crack or become too thin to hold the filling.

Doing this step well makes a big difference because it creates a nice hollow space for the meat mixture and tomato sauce to sit in without spilling over. It also helps the zucchini cook evenly in the oven, so it’s tender but not mushy. Plus, if you leave some of the flesh, the boats won’t fall apart when you’re serving them.

When I first tried this, I scooped out too much and ended up with zucchini boats that were too fragile—they broke when I tried to fill them! Now, I go slow and steady, and I even save the scooped-out bits to mix into the meat filling. It adds extra flavor and makes sure nothing goes to waste. It’s a little trick that makes the whole dish taste even better and feels like a win in the kitchen.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and can be hollowed out to create boats, making it a great alternative.

• zucchini - Substitute with bell peppers: Bell peppers can also be stuffed and baked, offering a different flavor profile but similar functionality.

• beef - Substitute with lentils: Lentils provide a hearty texture and are a great plant-based protein option.

• beef - Substitute with mushrooms: Finely chopped mushrooms can mimic the texture of ground meat and add a rich, umami flavor.

• onion - Substitute with shallots: Shallots have a milder flavor but can be used similarly to onions in cooking.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can be diced and cooked in the same way.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor when minced and cooked.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be seasoned to mimic the flavor of tomato sauce.

• tomato sauce - Substitute with pesto sauce: Pesto offers a different but complementary flavor, especially if you want to change things up.

• mozzarella - Substitute with feta cheese: Feta provides a tangy flavor and crumbles well over the stuffed boats.

• mozzarella - Substitute with parmesan cheese: Parmesan adds a sharp, salty flavor and melts well.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different taste profile.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, though use it sparingly.

• Allow the stuffed zucchini boats to cool completely before storing. This helps prevent condensation, which can make the zucchini soggy.

• Transfer the cooled zucchini boats to an airtight container. If stacking them, place a sheet of parchment paper between layers to avoid sticking.

• Store the container in the refrigerator. The stuffed zucchini boats will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Wrap each zucchini boat individually in plastic wrap or aluminum foil to protect them from freezer burn.

• Place the wrapped zucchini boats in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the zucchini boats in the refrigerator overnight. This ensures even reheating and maintains texture.

• Preheat your oven to 350°F (175°C). Place the thawed zucchini boats on a baking sheet and cover with foil to prevent drying out.

• Bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to allow the cheese to become bubbly and slightly golden.

• Alternatively, you can reheat in the microwave. Place the zucchini boats on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed zucchini boats in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Heat for about 20-25 minutes, or until the zucchini is warmed through and the cheese is melty.

• Microwave Method:

  1. Place the stuffed zucchini boats on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Continue heating in 30-second intervals until the zucchini is hot and the cheese is melted.

• Stovetop Method:

  1. Heat a skillet over medium-low heat and add a splash of olive oil.
  2. Place the stuffed zucchini boats in the skillet and cover with a lid.
  3. Cook for about 10-15 minutes, turning occasionally to ensure even heating.
  4. Check that the zucchini is heated through and the cheese is melted before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed zucchini boats in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, or until the zucchini is warmed through and the cheese is bubbly and golden.

• Oven: Used to bake the zucchini boats until they are tender and the cheese is melted and bubbly.

• Knife: Essential for cutting the zucchini in half lengthwise and dicing the onion.

• Spoon: Handy for scooping out the seeds from the zucchini to create the boats.

• Large skillet: Used to cook the ground meat, onion, and garlic together.

• Spatula: Useful for stirring the meat mixture as it cooks in the skillet.

• Baking dish: Holds the stuffed zucchini boats while they bake in the oven.

• Cutting board: Provides a safe surface for cutting the zucchini and dicing the onion.

• Measuring spoons: Needed to measure out the salt and black pepper accurately.

• Cheese grater: If you are shredding your own cheese, this tool will be necessary.

• Mixing bowl: Optional, but can be used to combine the meat mixture before filling the zucchini boats.

Prepare the filling ahead: Cook the ground meat mixture the night before and store it in the fridge.

Use pre-shredded cheese: Save time by buying pre-shredded mozzarella or cheddar instead of shredding it yourself.

Microwave the zucchini: Soften the zucchini boats in the microwave for a few minutes before baking to reduce oven time.

One-pan method: Cook the meat, onion, and garlic in the same skillet to minimize cleanup.

Batch cooking: Double the recipe and freeze extra stuffed zucchini boats for a quick meal later.