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Flavorful Stuffed Zucchini Boats Recipe Easy Cheesy Loaded Filling Ideas

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These stuffed zucchini boats are a quick and easy meal featuring cheesy, savory filling with ground meat or plant-based crumble, baked to perfection for a comforting and satisfying dish.

Ingredients

Scale
  • 4 medium zucchinis, washed and halved lengthwise
  • 1/2 pound (225g) ground meat (beef, turkey, or chicken) or plant-based crumble
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup (120ml) tomato sauce or crushed tomatoes
  • 1/4 cup (60g) cream cheese or ricotta
  • 3/4 cup (75g) shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons fresh herbs (basil or parsley), chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and halve 4 medium zucchinis lengthwise. Use a spoon to carefully scoop out the seeds and some flesh, creating hollow boats about 1/4 inch thick. Set aside the scooped flesh for the filling.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small chopped onion and 2 minced garlic cloves. Cook until softened and fragrant, about 3-4 minutes.
  4. Add 1/2 pound (225g) of your choice of ground meat or plant-based crumble. Break it apart and cook until browned, about 5-7 minutes. Season with a pinch of salt and pepper.
  5. Chop the reserved zucchini flesh finely and stir into the skillet. Cook for 2-3 minutes until softened.
  6. Pour in 1/2 cup (120ml) of tomato sauce or crushed tomatoes. Stir well and let simmer for 3-4 minutes to combine flavors. If desired, add 1/4 teaspoon red pepper flakes.
  7. Remove from heat and stir in 1/4 cup (60g) cream cheese or ricotta until creamy. Then mix in half of the shredded mozzarella (about 3/4 cup/75g) and 2 tablespoons of grated Parmesan. Toss in chopped fresh basil or parsley (about 2 tablespoons).
  8. Place the hollowed zucchinis in a baking dish and spoon the cheesy filling evenly into each half, pressing lightly to pack it in.
  9. Sprinkle the remaining mozzarella and a bit more Parmesan over the filled boats for a golden, bubbly crust.
  10. Bake uncovered for 25-30 minutes until the zucchini is tender but still holds its shape and the cheese is melted and lightly browned.
  11. Let rest for 5 minutes before serving.

Notes

Do not scoop out too much zucchini flesh to avoid soggy boats; leave about 1/4 inch thickness. Add cream cheese or ricotta off the heat to prevent curdling. Use fresh herbs at the end for brightness. If boats brown too fast, cover loosely with foil halfway through baking. Can prepare filling and boats ahead and refrigerate up to 24 hours before baking. Leftovers keep well refrigerated for 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: stuffed zucchini boats, cheesy zucchini recipe, easy dinner, ground meat recipe, vegetarian option, healthy meal, weeknight dinner

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