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–+ servings
Stuffed Zucchini

Mouthwatering Stuffed Zucchini Boats for a Healthy Dinner

These stuffed zucchini boats are a delicious and healthy dinner option, packed with flavorful filling and perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 boats
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini a tender vessel for your tasty filling
For the Filling
  • 1 pound Ground Meat (beef, turkey, or chicken) adds essential protein
  • 1 can Tomatoes use canned diced tomatoes if fresh aren’t available
  • 1 cup Cheese (mozzarella and parmesan) contributes creaminess and flavor
  • 1 tablespoon Italian Herbs (basil, oregano, thyme) boosts flavor with aromatic zest
  • 2 tablespoons Olive Oil enriches the filling and promotes even cooking
For Serving (Optional)
  • 1/2 cup Breadcrumbs a crunchy topping option for added texture

Equipment

  • Skillet
  • Baking dish
  • Oven

Method
 

Step-by-Step Instructions for Stuffed Zucchini
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the zucchinis in half lengthwise and scoop out the centers, leaving about a half-inch border.
  3. In a skillet over medium heat, sauté your choice of ground meat until browned, then stir in chopped tomatoes and herbs.
  4. Sprinkle in half of the mozzarella and parmesan cheeses and stir until melted.
  5. Spoon the filling into the hollowed zucchinis and top with remaining cheese.
  6. Place in a baking dish, drizzle with olive oil, and bake for 25-30 minutes.
  7. Remove from oven and let cool for a few minutes before serving.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

These stuffed zucchini boats are versatile; add your favorite vegetables or use quinoa for a vegetarian version. Store leftovers in the fridge for up to three days or freeze uncooked for later use.

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