zucchini boat

These delicious zucchini boats are stuffed with ground beef, delicious spices, tomatoes, onion, garlic, and marinara then topped with mozzarella and baked until tender.

Beef Stuffed Zucchini Boats

zucchini (medium)

beef

olive oil (+ a little for brushing zucchini)

onion (chopped)

garlic (minced)

petite diced tomatoes

keto marinara (low carb, sugar free version)

Italian seasoning

salt

black pepper

mozzarella cheese (or 1/2 cup mozzarella and 1/2 cup cheddar

tbs parsley

Preheat oven to 375F.

Slice zucchini in half, and hollow them out with a spoon.

Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for for 5-10 minutes, flip and turn oven to broil, and broil for one 1 minute.

Meanwhile, chop the part you scraped out of the zucchini up and set it aside.

Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden.

Add the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes.

Add the marinara sauce, and petite diced tomatoes, 1 cup zucchini pulp, Italian seasoning and salt and pepper. Simmer for 8-10 minutes.

If not alread in a line, line baked zucchini boats up on the baking sheet lined with parchment paper Spoon mixture into zucchini boats and top each with cheese.

Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It's a tasty dinner idea that pleases everyone!

Zucchini Boats

zucchini

Olive oil, for rubbing

kosher salt, divided

oregano, divided

garlic

15-ounces fire roasted crushed tomatoes**

fennel seeds

milk mozzarella cheese

Italian seasoned panko (or plain panko; omit

basil

Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you&#8217;ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping 1/4 teaspoon salt, 1/2 teaspoon oregano and fresh ground black pepper, divided between the boats. 

Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 cup Parmesan cheese. Heat for 1 minute until warmed through. 

Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko. 

Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated. 

OMG!  These Zucchini Boats are so good.  We really enjoyed them. Thank you for sharing.

I completely forgot to add the tomatoes to the sausage before filling the zucchini 🤦‍♀️ But they were delicious! My 12 year old said the spices were very yummy, and he's not an adventurous eater. I did notice that the tomato is necessary to offset the bold flavor of fennel, without them it overpowers the sausage, but next time I'll add it for sure!

These Ricotta Stuffed Zucchini Boats are a simple make-ahead vegetarian main dish that is oh-so-cheesy, scrumptious and high in protein and low in carbs.

Ricotta Stuffed Zucchini Boats

ricotta

sun dried tomatoes (chopped)

basil (chopped)

lemon juice

unsalted walnuts ((use breadcrumbs or panko instead, if desired))

parmesan cheese

salt and pepper

olive oil

Preheat oven to 350 degrees F.

Using a spoon, scoop out the flesh and seeds from zucchini. (Use it in a stir-fry or freeze to put in a smoothie.)

In a bowl, mix together the ricotta, sun dried tomatoes, basil, lemon juice and salt. Scoop the mixture evenly into the hollowed out zucchinis.

Place the walnuts and parmesan cheese into a food processor and process until crumbly. (You can substitute panko or breadcrumbs for walnuts, if desired.) Evenly coat each zucchini boat with the walnut topping. Season with salt and pepper and a drizzle of olive oil.

Bake in the oven for 20 minutes. Serve immediately or store in the fridge for up to 3 days.

Top 3 zucchini boat recipes from across the web

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Beef Stuffed Zucchini Boats

Zucchini Boats

Ricotta Stuffed Zucchini Boats

Top 3 zucchini boat recipes from across the web

The most viewed zucchini boat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Stuffed Zucchini Boats

Zucchini Boats

Ricotta Stuffed Zucchini Boats

The most viewed zucchini boat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine