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March 28, 2024 Main Courses

Delicious Italian Stuffed Zucchini Boats

The is the perfect way to enjoy fresh zucchini with this easy stuffed zucchini boats recipe. Zucchini boats, also known as zucchini lasagna, are one of the best ways to utilize this versatile vegetable. Not only are they a delicious way to incorporate fresh vegetables into your diet, but they’re also perfect for those following low-carb recipes or looking for healthy dinner ideas.

side view of stuffed zucchini boats

Why We Love This Recipe

  • Nutrient-rich Ingredients: Packed with vitamin C, vitamin B, and other essential nutrients, zucchini provides a healthy base for this dish.
  • Versatile Fillings: Whether you prefer Italian sausage, ground chicken, or a vegetarian option, there are plenty of delicious ways to fill your zucchini boats.
  • Simple Preparation: With just a few simple steps, you can create a flavorful and nutritious meal that’s sure to please even the pickiest eaters.
  • Customizable: Feel free to experiment with different vegetables, cheeses, and seasonings to suit your personal preferences.

Ingredients for Zucchini Boats

ingredients on marble counter
  • 4 medium zucchinis
  • 1 tablespoon olive oil
  • 1 onion, peeled and diced
  • 1 red bell pepper, de-seeded and diced
  • 3 garlic cloves, finely diced or minced
  • 1 lb. ground beef
  • 2 cups marinara sauce
  • 2 teaspoons Italian seasoning
  • Salt and pepper, to taste
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup chopped fresh parsley, for garnishing (optional)

How to Make Baked Zucchini Boats

Step One: Prepare Zucchinis

hollowed out zucchini on baking sheet
  • Preheat the oven to 350° F
  • Trim the ends of the zucchinis and slice them in half lengthways. Use a spoon to scoop out the center seeds to form a cavity. Place the hollowed-out zucchinis in a single layer on a baking sheet lined with parchment paper and set aside.

Step Two: Cook the Filling

chopped veggies and oil in stock pot
raw ground beef with vegetables in stock pot

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, and cook, stirring, for about 4 minutes or until softened. Add the garlic and cook for an additional minute until fragrant. Then, add the ground beef to the skillet and cook, breaking up any lumps, until browned all over and no longer pink.

meat with sauce and spices in stock pot
meat mixture in big pot

Stir in the marinara sauce and Italian seasoning, and continue cooking until heated through. Season with salt and pepper to taste. Remove from heat.

Step Three: Stuff Zucchini

meat mixture in zucchini boats on baking sheet
unbaked stuffed zucchini boats on baking sheet
  • Spoon the beef mixture into the hollowed-out zucchinis, distributing it evenly among them. Transfer the baking sheet to the preheated oven and bake for 20 minutes.
  • After 20 minutes, remove the zucchini boats from the oven. Top each boat with shredded mozzarella cheese and parmesan cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Once baked, garnish the zucchini boats with chopped fresh parsley, if desired, before serving.

How to Store Zucchini Boats

If you have leftovers, store them in an airtight container in the refrigerator. They can be reheated in the oven or microwave for a quick and delicious meal the next day.

eight zucchini boats with meat and cheese on baking sheet

Tips and Tricks

  • To make the zucchini boats more stable and prevent them from tipping over during baking, you can slice a small portion off the bottom of each zucchini half to create a flat surface.
  • For extra flavor, consider adding additional toppings such as sliced black olives, diced tomatoes, or chopped fresh basil before adding the cheese.
  • If you prefer a vegetarian version, you can omit the ground beef and instead fill the zucchini boats with a mixture of cooked quinoa, vegetables, and your favorite marinara sauce.
  • Don’t overcook the zucchini boats, as they can become mushy. Aim for tender but still slightly firm zucchini.
  • Feel free to customize the filing with your favorite ingredients. Try adding mushrooms, spinach, or even cooked rice for added texture and flavor.
baked zucchini boats on platter

Variations

  • Mediterranean Zucchini Boats: Fill the zucchini boats with a mixture of cooked ground lamb, diced tomatoes, feta cheese, olives, and fresh herbs such as oregano and mint.
  • Tex-Mex Zucchini Boats: Swap out the marinara sauce for salsa and fill the zucchini boats with a mixture of seasoned ground turkey or chicken, black beans, corn, diced bell peppers, and shredded cheddar cheese.
  • Caprese Zucchini Boats: Fill the zucchini boats with a mixture of diced tomatoes, fresh mozzarella cheese, chopped basil, and a drizzle of balsamic glaze for a refreshing twist on the classic Caprese salad.
  • Vegetarian Stuffed Zucchini: For a meatless option, fill the zucchini boats with a mixture of cooked quinoa, sautéed vegetables such as bell peppers, onions, and mushrooms, and your favorite cheese before baking.
  • Seafood Stuffed Zucchini Boats: Fill the zucchini boats with a mixture of cooked shrimp or crab meat, diced tomatoes, minced garlic, and a sprinkle of breadcrumbs before baking until golden and bubbly.
zucchini boats stuffed with meat and cheese
Print Recipe

Zucchini Boats

Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: stuffed zucchini boats
Servings: 4 servings

Ingredients

  • 4 medium zucchinis
  • 1 Tablespoon olive oil
  • 1 onion peeled and diced
  • 1 red bell pepper de-seeded and diced
  • 3 garlic cloves finely diced or minced
  • 1 pound ground beef
  • 2 cups marinara sauce
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup chopped fresh parsley for garnish (optional)

Instructions

  • Preheat the oven to 350°F, Trim the ends of the zucchinis and slice in half lengthways. Use a spoon to scoop out the center seeds to form a cavity. Place in a single layer on a baking sheet lined with parchment paper and set aside.
  • Heat the olive oil in a large skillet over a medium-high heat. Add the diced onion and diced bell pepper, and cook, stirring for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
  • Add the ground beef to the onion mixture and cook, stirring and breaking up any lumps, until browned all over and no longer pink. Add the marinara sauce and Italian seasoning and continue stirring until heated through. Season to taste with salt and pepper. Remove from the heat.
  • Spoon the sauce mixture into the hollowed out zucchinis. Transfer to the oven and bake for 20 minutes.
  • Top the zucchini boats with the shredded mozzarella cheese and parmesan cheese, and bake for a further 10 minutes.
  • Garnish the zucchini boats with the chopped fresh parsley (if using) before serving.

Notes

Storage:
Store these zucchini boats in an airtight container in the refrigerator for up to 2 days.  Reheat until hot using the oven or microwave. 
Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before before reheating according to the above directions. 
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