Cheesy Italian Stuffed Zucchini Boats

Cheesy Italian Stuffed Zucchini Boats

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Servings: 4–6

Ingredients 

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 lb lean ground beef or ground turkey
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1½ cups marinara sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions 

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish.
2. Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center, leaving about a ¼-inch border around the edges to form sturdy zucchini boats. Finely chop some of the removed zucchini flesh and set it aside.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until slightly softened.
4. Add the minced garlic and ground beef or turkey. Cook until the meat is completely browned, breaking it into small pieces as it cooks. Drain excess grease if necessary.
5. Stir in the chopped zucchini flesh, marinara sauce, Italian seasoning, oregano, smoked paprika, salt, and black pepper.
6. Simmer the filling for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Spread a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange the zucchini boats in a single layer.
8. Generously spoon the meat mixture into each zucchini boat.
9. Top each boat with shredded mozzarella and sprinkle with grated Parmesan.
10. Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is hot and bubbling.
11. For a beautifully golden cheese topping, switch the oven to broil and cook for another 2–3 minutes. Watch carefully to prevent burning.
12. Remove from the oven and sprinkle with fresh parsley and a little freshly cracked black pepper. Serve hot.

Tips

Avoid scooping too deeply into the zucchini because a thin shell can become soft and break during baking. Leave enough flesh around the edges to keep each boat sturdy.

If the meat and marinara filling seems watery, simmer it for a few additional minutes before filling the zucchini. This prevents excess liquid from collecting in the baking dish.

For an extra creamy and cheesy version, spread a spoonful of ricotta inside each zucchini boat before adding the meat filling and mozzarella.

Storage 

Store leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3–4 days.

Reheat them in a 375°F (190°C) oven or air fryer until thoroughly heated and the cheese is bubbling again. The microwave can also be used, although the zucchini will have a softer texture.