Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Italian-Style Stuffed Zucchini Boats

Recipe by Lisa Marie Cimini

Tender zucchini filled with savory Italian meat sauce, herbs, and bubbling cheese. This recipe makes 8 zucchini boats, serving about 4 people.

  • Total Time55 minutes
  • Yield8 zucchini boats (4 servings) 1x

Ingredients

Units Scale
  • 4 medium zucchini
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground beef, mild Italian sausage, or a combination
  • 1/2 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon fine sea salt, plus more for the zucchini
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup marinara sauce
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley

Instructions

  1. Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with olive oil.
  2. Slice the zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch border. Arrange the zucchini cut-side up in the prepared dish.
  3. Season the zucchini lightly with salt. Bake the empty boats for 8 minutes while you prepare the filling.
  4. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.
  5. Add the ground meat and cook for 6 to 8 minutes, breaking it apart, until browned and no pink remains. Drain any excess fat.
  6. Stir in the garlic, Italian seasoning, sea salt, and black pepper. Cook for 30 seconds, until fragrant.
  7. Add the marinara sauce and simmer for 3 to 5 minutes, until the mixture thickens slightly.
  8. Remove the zucchini from the oven. Blot away any moisture with a paper towel if needed.
  9. Divide the filling among the zucchini boats. Top with the mozzarella and Parmesan.
  10. Bake uncovered for 15 to 18 minutes, until the zucchini is fork-tender and the cheese is melted. Broil for 1 to 2 minutes, if desired, for a golden top.
  11. Finish with fresh basil or parsley and serve warm.

Notes

  • For less watery zucchini boats, keep the meat sauce thick and blot the pre-baked zucchini before filling.
  • Ground beef, mild Italian sausage, or a combination all work well. Drain excess fat before adding the seasonings and marinara.
  • If your sausage or marinara is already well seasoned, taste the filling before adding any extra salt.

Storage, Freezing & Make Ahead

Cook the filling up to 2 days ahead and refrigerate it covered. Prepare and pre-bake the zucchini when you’re ready to assemble. Cold filling may need extra baking time.

You can also assemble the boats several hours ahead and refrigerate the covered dish until baking.

Refrigerate leftovers in an airtight container for up to 3 days. The zucchini will soften further during storage.

Reheat in a covered baking dish at 350°F until heated through, uncovering near the end. Microwave individual portions if preferred.

Freezing softens zucchini. For better texture, freeze the cooked filling separately and use fresh zucchini when you’re ready to cook.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://myweatheredtable.com/italian-style-stuffed-zucchini-boats/