Fabulous Stuffed Zucchini Boats are full of ground beef, pork or turkey mixed with your favorite pasta sauce and did I mention cheese? Every bite delicious!
This zucchini recipe Patrick, my son, handed me to try a few years back while he was in high school. I’m can’t remember where he picked it up all I know is it tastes great. Use your favorite shredded cheese or whatever you have on hand. We usually use mozzarella or mozzarella and cheddar.
The ground beef or ground pork or ground turkey mixed with your favorite pasta sauce and cheese. These taste amazing. These are quick and easy. Another great way to use the zucchinis from our garden!
Stuffed Zucchini Boats
Ingredients
- 2 medium zucchini, ends trimmed, then cut in half lengthwise, 8 inch
- 3 tablespoons olive oil
- 1/4 cup onion, finely chopped
- 4 tblsp garlic, minced
- 1/2 pound ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
- 1/3 cup parmesan cheese grated
- 1/3 cup cheese, shredded
- 1/3 cup tomato based pasta sauce -
- 2 tablespoons dried Italian seasoning -
- salt and pepper
Instructions
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Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with cooking spray. Use a small spoon to scrape out the insides of each zucchini half - the seeds and pulp. Make a valley to hold the stuffing! Pat inside of the zucchini with paper towel. Brush lightly with olive oil.
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Heat remaining olive oil in a large skillet over medium heat. Add the onion, garlic and ground meat. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the meat is cooked through.
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In a small bowl, mix the cheeses together. Remove four heaping tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and Italian seasoning. Add salt and pepper, as desired. Mix well.
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Divide the meat mixture between the zucchinis, filling each one. Put the stuffed zucchinis onto the prepared pan and sprinkle the reserved cheese on top. Bake 30 minutes, or until baked through and tender. Enjoy!
Recipe Notes
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