Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 medium zucchinis; 1 tablespoon olive oil; 1/2 onion, diced; 2 cloves garlic, minced; 1/2 pound ground turkey or beef; 1 cup diced tomatoes (canned or fresh); 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and pepper to taste; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

A warm, satisfying dish where zucchini halves are hollowed out and filled with a rich, flavorful stuffing, then baked until tender and golden.

Why You’ll Love This Recipe

It’s versatile — you can make it meat‑based, vegetarian, spicy or mild depending on your mood.
It’s a great way to use up zucchinis, especially when they’re abundant.
Balanced — you get veggies (zucchini), protein (meat or beans), and melty cheese all in one dish.
Works well for weeknight dinners, meal prep, or even a light weekend treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 medium zucchinis
Olive oil
Salt and black pepper
1 onion, finely diced
2 cloves of garlic, minced
½ bell pepper, diced (optional)
300‑400 g ground beef (or ground turkey / sausage) or substitute with beans for a vegetarian version
Tomato sauce or marinara
Italian seasoning (or your mix of dried herbs: oregano, basil, thyme)
1 cup shredded mozzarella cheese (or another melting cheese)
½ cup grated Parmesan cheese
Fresh herbs for garnish (e.g., basil or parsley)

directions

Preheat your oven to about 200°C (≈ 400°F).
Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the center flesh to create “boats,” leaving about a ½‑cm border so they hold their shape. Season the insides lightly with salt and pepper.
In a skillet over medium heat, warm a little olive oil. Add the diced onion (and bell pepper if using), sauté until softened. Add garlic and cook for a minute until fragrant.
Add the ground meat (or meat alternative), breaking it up, cook until browned and cooked through. Season with salt, pepper, and Italian seasoning.
Stir in tomato sauce. Let the sauce simmer a few minutes to thicken.
Place the zucchini boats in a baking dish, cut‑side up. Spoon the filling into each zucchini half.
Sprinkle with mozzarella and Parmesan cheese.
Bake in the oven for about 20‑25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.
If you like the top extra brown, you can switch to broil/grill for the last minute or two, watching carefully to avoid burning.
Remove, garnish with fresh herbs, serve hot.

Servings and timing

Servings: Makes about 4 to 6 zucchini boats (depending on size), enough for 4 people as a main dish or 6 as a side.
Prep time: ~ 15‑20 minutes
Cook time: ~ 25‑30 minutes
Total time: ~ 40‑50 minutes

Variations

Vegetarian: Replace meat with cooked lentils, chickpeas or a mix of mushrooms + beans.
Spicy: Add red pepper flakes, diced jalapeño or use spicy sausage.
Mediterranean style: Use olives, sun‑dried tomatoes, feta instead of mozzarella, herbs like oregano, thyme, basil.
Low carb: Skip bread or beans; focus on meat + cheese + sauce.
Dairy‑free: Use non‑dairy cheese or omit cheese and garnish with nutritional yeast.
Different proteins: Swap ground beef for turkey, chicken, lamb, or pork sausage.

storage/reheating

Cool completely, then store in an airtight container in the refrigerator for up to 3‑4 days.
To reheat, cover with foil and bake in a 180°C (≈ 350°F) oven until heated through (about 15‑20 minutes). You can also microwave individual portions.
Freezing: It’s possible to freeze the filling separately. For best texture, prepare fresh zucchini shells when ready. If freezing fully baked boats, expect zucchini to be softer after thawing and reheating.

FAQs

What size zucchini works best?

Medium to large zucchini are ideal. Too small, and there’s not enough room for filling; too large and the walls are thick and may take longer to cook.

Do I need to salt the zucchini halves first?

Yes — lightly salting before baking helps draw out moisture, preventing sogginess. You can pat them dry before adding the filling.

Can I bake the zucchini a little before stuffing?

Yes, you can pre‑bake the zucchini halves for 5‑10 minutes to soften them a bit before adding filling; this may help if you like a softer zucchini.

What cheeses melt well for this dish?

Mozzarella, fontina, provolone melt nicely. Parmesan adds sharp flavor but is less melting. A blend works well.

How do I avoid watery filling?

Drain excess moisture from tomato sauce, avoid using too much sauce. Also, squeeze or press out water from any zucchini flesh you scoop if using in filling.

Can I make this ahead of time?

Yes — prepare filling in advance (even stuff zucchini), then bake when ready. Or prepare filling ahead, assemble just before baking.

Is this recipe suitable for kids/picky eaters?

Very much so: simple flavors, familiar ingredients. You can adjust spiciness, reduce strong herbs, or omit certain vegetables.

What’s a good side dish to serve with this?

A simple green salad, crusty bread, roasted potatoes, or rice work well. Garlic bread is great if you want something hearty.

Can leftovers be used in another dish?

Yes — use leftover filling in pasta, stuffed peppers, omelettes, or even as a topping for baked potatoes.

How do I tell when it’s done?

The zucchini should be fork‑tender (not crunchy), the cheese melted and golden. If you press gently and it gives, it’s ready.

Conclusion

Stuffed zucchini boats are a delicious and adaptable dish that balance ease and flavor beautifully. Whether you prefer meat‑filled, vegetarian, spicy or mild, there’s room to customize. They make excellent weeknight meals, and leftovers reheated well. Try this recipe to make something comforting, nourishing, and satisfying — your zucchini bounty won’t go to waste.