Description
Stuffed Cheese Zucchini Boats are a delightful and nutritious way to enjoy a healthy meal without sacrificing flavor.
Ingredients
Scale
- 4 medium zucchini
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- Fresh basil or parsley, chopped, for garnish
- 300 g (10 oz) ground beef or turkey
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 200 g (7 oz) canned diced tomatoes, drained
- 100 g (1 cup) shredded mozzarella cheese
- 50 g (1/2 cup) grated Parmesan cheese
Instructions
- Start by preheating your oven to 400°F (200°C). Next, take the zucchini and slice them in half lengthwise. Carefully scoop out the insides, creating a shell about a half-centimeter thick. Make sure to hold onto the scooped-out zucchini flesh, as you’ll finely chop it later for the filling.
- In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for about 2-3 minutes until it becomes translucent, then add in the minced garlic. Allow the garlic to cook for an additional 30 seconds, releasing its aromatic flavor. Next, toss in the diced bell pepper and the finely chopped zucchini flesh. Sauté these vegetables for about 3-4 minutes until they soften up nicely, creating a flavorful base for your filling.
- Add the ground beef or turkey to the skillet, continuing to cook and breaking apart the meat as it browns completely. This process usually takes around 5-7 minutes. Stir in dried oregano, dried basil, salt, black pepper, and optional red pepper flakes for a touch of heat. Pour in the drained diced tomatoes, letting the mix simmer for about 5 minutes until it thickens slightly.
- Now, grab your prepped zucchini halves and place them cut-side up on the baking sheet. Evenly fill each zucchini boat with the prepared meat and vegetable mixture, ensuring that each boat is generously stuffed. Top with the shredded mozzarella and grated Parmesan cheeses, which will melt beautifully as they bake.
- Place your filled zucchini boats in the oven and bake for 20-25 minutes. You’re looking for the zucchini to become tender and for the cheese to melt and turn a lovely golden brown. After baking, remove the zucchini boats from the oven and garnish them with freshly chopped basil or parsley before serving warm.
Notes
Serve with a side salad for a complete meal. Drizzle with balsamic reduction for an extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 280 kcal
- Sodium: 370 mg
- Protein: 25 g