Zucchini boats are one of my favorite ways to enjoy summer’s bounty, and I’m so excited to share this recipe with you! It’s a really satisfying, healthy meal that’s surprisingly easy to make.

Perfect for a light weeknight dinner or even a fun appetizer for a get-together.

The best part? These little stuffed zucchini are customizable. You can really get creative with the fillings.

Recipe Overview: Zucchini Boats

These stuffed zucchini are basically hollowed-out zucchini halves filled with a savory, flavorful mixture. Think of them as edible little bowls!

They’re baked until tender and the filling is hot and bubbly. The zucchini becomes perfectly soft, and the flavors of the filling meld together beautifully.

It’s a healthy and delicious way to get your veggies in.

You can serve them as a main course with a side salad or some crusty bread. They’re also great as a hearty appetizer or side dish.

Detailed Ingredients for Zucchini Boats

Here’s what you’ll need to make these delicious zucchini boats:

Zucchini: 4 medium-sized ones. Try to choose zucchini that are similar in size so they cook evenly. Look for ones that are firm and free of blemishes.
Ground Meat: 1 pound. I usually use ground beef, but you could also use ground turkey, Italian sausage, or even a plant-based ground meat alternative.
Onion: 1 small, yellow or white, finely chopped. This adds a nice base flavor to the filling.
Garlic: 2 cloves, minced. Fresh garlic is always best, but you could use ½ teaspoon of garlic powder in a pinch.
Diced Tomatoes: One 14.5-ounce can, undrained. This adds moisture and a bit of acidity to the filling.
Tomato Paste 2 tablespoon. This adds moisture and savory.
Italian Seasoning: 1 teaspoon. This classic blend of herbs adds so much flavor! You can also use a mix of dried oregano, basil, and thyme.
Salt and Black Pepper: To taste. Always important for seasoning!
Breadcrumbs: ½ cup, plain or Italian-style. These help bind the filling together. Panko breadcrumbs work well too.
Parmesan Cheese: ¼ cup, grated. For a cheesy, savory flavor. You could also use Pecorino Romano.
Mozzarella Cheese: 1 cup, shredded. For that melty, gooey cheese topping!
Olive Oil: 1 tablespoon.

Possible Substitutions:

No breadcrumbs? Use crushed crackers or even cooked rice.
Don’t have mozzarella? Cheddar, provolone, or any other good melting cheese will work.
Feel free to add other veggies to the filling, like chopped bell peppers, mushrooms, or spinach.

Step-by-Step Instructions: Making the Perfect Zucchini Boats

Let’s get cooking! Here’s how to make these zucchini boats, step by step:

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini and slice them in half lengthwise.
Hollow out the Zucchini: Use a spoon or a melon baller to scoop out the flesh of the zucchini, leaving about a ¼-inch shell. Don’t throw away the scooped-out flesh! Chop it up finely and set it aside; we’ll use it in the filling. You have to be careful not to damage the shell when you scoop it out.
Cook the Meat and Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build the Filling: Add the chopped zucchini flesh, diced tomatoes (undrained), Italian seasoning, salt, and pepper to the skillet. Stir well to combine. Bring the mixture to a simmer and cook for about 10 minutes, or until the zucchini flesh is tender and most of the liquid has evaporated.
Combine and Fill: Remove the skillet from the heat. Stir in the breadcrumbs and Parmesan cheese. Taste and adjust the seasoning if needed. Spoon the filling evenly into the hollowed-out zucchini boats.
Add topings: Place 2 tablespoon of tomato paste on top of each filled zucchini.
Bake: Arrange the filled zucchini boats in a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. You can check for doneness by piercing the zucchini with a fork – it should go in easily.
Serve: Let the zucchini boats cool slightly before serving. Garnish with fresh parsley or basil, if desired.

Variations & Tips for Your Zucchini Boats

Make it Vegetarian: Omit the ground meat and use a plant-based ground meat alternative, or add more vegetables like mushrooms, bell peppers, or lentils.
Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
Make-Ahead: You can assemble the zucchini boats ahead of time and store them, covered, in the refrigerator for up to 24 hours before baking.
Storage: Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat leftover zucchini boats in the oven at 350°F (175°C) until heated through, or in the microwave.
Serving Suggestions: Serve as a main course with a side salad or garlic bread. Or, serve them as a hearty appetizer or side dish.

Key Details

Prep time: 20 minutes
Cook time: 35-40 minutes
Total time: 55-60 minutes
Servings: 8 zucchini boats
Equipment you’ll need: Large skillet, baking dish, spoon or melon baller, cutting board, knife.

Zucchini Boats

Savory zucchini boats filled with a flavorful meat and vegetable mixture, topped with cheese and baked to perfection. A healthy and delicious meal perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Main Dish

Servings 4 servings

Calories 650 kcal

Ingredients

4 medium zucchini
1 pound ground meat
1 small onion finely chopped
2 cloves garlic minced
14.5- ounce can diced tomatoes undrained
2 tablespoon tomato paste
1 teaspoon Italian seasoning
Salt and Black Pepper to taste
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tablespoon olive oil

Instructions

Preheat your oven to 375°F (190°C). Wash the zucchini and slice them in half lengthwise.
Use a spoon or a melon baller to scoop out the flesh of the zucchini, leaving about a ¼-inch shell. Chop the scooped-out flesh finely and set it aside.
Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until it's browned. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped zucchini flesh, diced tomatoes (undrained), tomato paste, Italian seasoning, salt, and pepper to the skillet. Stir well to combine. Bring the mixture to a simmer and cook for about 10 minutes, or until the zucchini flesh is tender and most of the liquid has evaporated.
Remove the skillet from the heat. Stir in the breadcrumbs and Parmesan cheese. Taste and adjust the seasoning if needed. Spoon the filling evenly into the hollowed-out zucchini boats.
Place 2 tablespoon of tomato paste on top of each filled zucchini.
Arrange the filled zucchini boats in a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Let the zucchini boats cool slightly before serving. Garnish with fresh parsley or basil, if desired.