Satisfy Your Cravings with Delicious Stuffed Zucchini Boats

Delicious Stuffed Zucchini transform humble vegetables into a protein-packed delight, satisfying every craving with savory filling and gooey cheese.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 boats

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Boats

4 medium Zucchini Choose medium-sized, firm zucchini for a sturdy base.

For the Filling

1 lb Ground Meat Use beef, turkey, or sausage; plant-based options for vegetarian.
1 cup Tomatoes Fresh or canned works wonders for moisture.
1 cup Cheeses Mozzarella and parmesan for rich creaminess.

For Flavor

2 teaspoons Italian Herbs Oregano, basil, and thyme.
1 tablespoon Olive Oil Adds richness while roasting.

Equipment

Skillet
Baking dish
aluminum foil

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Gather zucchini and other ingredients.
Slice zucchini in half lengthwise and scoop out center flesh, leaving about 1/4-inch around edges.
In a skillet, warm olive oil and cook ground meat until browned, about 5-7 minutes. Add tomatoes and herbs, simmer for 3-5 minutes.
Spoon the filling into zucchini halves, packing it in generously. Top with mozzarella and parmesan cheese.
Place stuffed zucchini in a baking dish, cover with foil, and bake for 25-30 minutes.
Remove foil and bake uncovered for an additional 10 minutes until cheese is bubbly and golden brown.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Stuffed zucchini can be assembled a day ahead and stored in the fridge. Bake when ready to serve.

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