Stuffed zucchini boats are the perfect way to use up fresh zucchini from the garden. I created a traditional stuffed zucchini boats recipe where I stuffed with seasoned ground beef, tomato sauce and topped with mozzarella cheese.
Stuffed Zucchini Boats
Zucchini is so versatile you can essentially cook it in any way you se fit. Make spiralized zucchini noodles, fry up, or bake in a casserole.
However you make it, it’s always a hit in our home. Zucchini taste amazing!
How to Make
Step 1: In a pan on the stove you will cook your ground beef with onions and garlic. Cook until the meat is no longer pink and all chopped up. You can season meat with salt and pepper to taste.
Step 2: Wash and prep your zucchini and then slice them in half lengthwise. Then core out the center of zucchini with a spoon.
Step 3: once ground beef is fully cooked add your Italian seasoning and tomato sauce and mix well.
Step 4: Spoon the meat mixture into the hollowed zucchini and top with shredded mozzarella. Bake in a preheated oven at 400 degrees.
I cooked my zucchini for 25 minutes or until they were done. Depending on the size of your zucchini will vary in cook time.
What to Serve With Stuffed Zucchini
I treat this as a pasta dish and serve with pretty much any of the sides I would for say spaghetti or lasagna.
Does This Zucchini Recipe Store Well
The zucchini will soften up a bit bit overall yes it will store well. This can be a great dish to meal prep for lunches in the week or a quick dinner.
Place in an airtight container once cooled and store in the fridge for up to 3 days. Use your best judgement in terms of if the mixture has gone bad.
To reheat you can toss in the oven for a slow reheat or opt for the microwave. Then top with some fresh Parmesan and serve up a tasty leftover lunch or dinner.
What to Do With Zucchini You Scooped Out
Don’t want to toss out the zucchini you scraped from to make them hollowed out? Place that zucchini in a bag or airtight container and stick in the fridge.
Then when you are ready use to make a skillet dish. Toss with other vegetable and sauté it up. Or stir in with your morning scrambled eggs.
No need to waste the center if you don’t want. You can find tons of ways to make it work in other recipes.
Can I Make This Meatless
Looking for a vegetarian dinner option with zucchini? Leave the meat out and use simply tomato based sauce. Or replace meat with tofu if you would like.
Can I make this in my air fryer, Ninja Foodi or Instant Pot Duo Crisp
Yes, you sure can. Read the notes section of the recipe card below for directions.
Stuffed zucchini boats are the perfect way to use up fresh zucchini from the garden. I created a traditional zucchini where I stuffed with seasoned ground beef, tomato sauce and topped with mozzarella cheese.
- 3 - 4 Medium Zucchini or 2 Large
- 1 TBSP Olive Oil
- 1 LB Ground Beef (or sausage, casings removed)
- 1/2 Onion, chopped
- 1 TBSP Garlic, minced
- 1 1/2 Cups Marina Sauce
- 2 TBSP Italian Seasoning
- 1 Cup Mozzarella Cheese, shredded
- Preheat oven to 400 degrees. You can line your sheet with aluminum foil.
- Brown ground beef in a skillet, with the onions & garlic. Cook until meat is no longer pink. Carefully drain the excess oil.
- Add in 1 cup of marinara sauce & Italian seasoning. Let simmer fr 5 - 10 minutes.
- Cut each zucchini in 1/2 long ways. Scoop out the center meat with a spoon creating a nice pocket for the meat to sit in.
- Fill each center with meat mixture.
- Top each with remaining 1/2 cup marinara sauce.
- Top each with shredded cheese.
- Bake for 25 minutes or until cheese is bubbly.
* To make in a NINJA FOODI OR DUO CRISP
Place stuffed zucchini boats into your crisper basket. Air Fry at 350 degrees for 10 minutes or until zucchini is nice and tender and cheese is bubbly.
To make in an AIR FRYER
Preheat air fryer to 390 degrees. Air fry for 10 minutes or until zucchini is nice and tender and cheese is bubbly.
Amount Per Serving: Calories: 520Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 125mgSodium: 720mgCarbohydrates: 17gFiber: 5gSugar: 10gProtein: 41g