Easy Stuffed Zucchini Boats Recipe

Easy Stuffed Zucchini Boats Recipe :The best way to savor your fresh summer zucchini is with these stuffed zucchini boats! For the ideal family dinner, serve this simple entrée with garlic bread and a side salad!

 

Easy Stuffed Zucchini Boats Recipe

The herbs and the zucchini (well, and the sensitive baby carrots) have to be my absolute favorites out of everything that grows in my garden. I have a ton of recipes using zucchini, and this one is quite close to the top!

 

Ingredients

  • 3 medium zucchini* about 6 ounces each
  • 2 teaspoons olive oil
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons parmesan cheese grated

Meat Sauce (or use leftover meat sauce)

  • 1 pound ground beef or Italian sausage
  • 1 onion diced
  • 1 clove garlic minced
  • 1 red bell pepper diced
  • 1 ½ cups pasta sauce or marinara, divided
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon pepper

 

Instructions

Preheat oven to 400°F.

Sauce

In a big skillet, cook the ground beef, onion, and garlic until the meat is no longer pink. Eliminate any fat. Add the bell pepper and extra zucchini if desired, and simmer for a further two to three minutes, or until the pepper starts to soften.

Add one cup spaghetti sauce, salt, pepper, and Italian spice. Simmer until thickened, about 10 minutes.

 

Zucchini

Cut the zucchini in half lengthwise, then scrape out the center with a teaspoon to form a ½-inch thick shell. After giving the zucchini a quick olive oil brushing, add salt and pepper to taste.

Take a big baking dish and put the zucchini in it. Stuff each zucchini with the mixture of beef. Add the leftover ½ cup of pasta sauce on top, then transfer to the oven. Bake for fifteen minutes.

After adding the cheeses on top, bake for a further 10 to 15 minutes, or until the cheese is bubbling and the zucchini is tender.

 

ALSO SEE

The Very Best Granola Recipe – Step by Step Guide

 

Notes

If the zucchini are huge, you could only need two, or if they are small, you might need three.

You can simmer the zucchini longer in this recipe before adding the cheese if you like softer zucchini or if you are using larger or thicker garden zucchini.

 

If preferred, the chopped zucchini core can be used to soups or chilis or combined with the red pepper and added to the sauce.

In order to prevent the marinara sauce from being too thin, let the zucchini simmer before adding it to the sauce.

 

Nutrition Information

  • Calories: 444
  • Carbohydrates: 12g
  • Protein: 28g
  • Fat: 31g
  • Saturated Fat: 12g
  • Cholesterol: 102mg
  • Sodium: 582mg
  • Potassium: 898mg
  • Fiber: 3g
  • Sugar: 7g
  • Vitamin A: 1595IU
  • Vitamin C: 62.1mg
  • Calcium: 204mg
  • Iron: 3.8mg

 

Tips for Making Great Zucchini Boats

In order to prevent the marinara sauce from being too thin, let the zucchini simmer before adding it to the sauce.

This recipe can be cooked longer before adding the cheese if you want softer zucchini or if you are using larger or thicker garden zucchini.

 

If desired, you can add the chopped zucchini core to soups or chilis or add it to the sauce along with the red pepper.

To ensure that the marinara sauce is not too thin, let the veggies, such as zucchini, cook for a little before adding them to the sauce.

 

 

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