These stuffed zucchini boats are a simple way to turn one large zucchini into a satisfying dinner. The hollowed-out zucchini halves are filled with a quick skillet mixture of ground beef, onion, garlic, and pizza sauce, then topped with white cheddar and baked until the cheese melts and the zucchini is tender.
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This is one of my favorite recipes, its, easy to make and tastes kind of decadent! This is a near perfect weeknight indulgence. It has the flavor of a simple pizza-style casserole without needing a crust, and the fresh basil and Parmesan added at the end give it a nice finished flavor.
Ingredient Notes
- Ground Beef: I use an 20% fat content for the best flavor. If you substitute a ground turkey, add extra seasoning.
- Cheese: I used a Gruyrere because its tasty and melts easily. You can use whichever cheese you prefer.
- Pizza Sauce: If you don;t use the whole can, freeze the remaining for another meal. Quick Tip: You can also use leftover marinara. Sometimes when I cook up a batch of meat sauce, I’ll freeze portions for the zucchini boats, it make the recipe even faster!
Recipe Cooking Tips
- Use a large zucchini so there is enough room to hold the filling. After slicing it lengthwise, scoop out the center with a small spoon, leaving enough zucchini around the edges so the boats hold their shape while baking.
- Don’t over-scoop the zucchini. A thin shell can get too soft in the oven and may collapse once filled.
- Bake until the zucchini is fork-tender but not mushy. At 350°F, about 15 minutes should soften the zucchini and melt the cheese, but thicker zucchini may need a few extra minutes.
Stuffed Zucchini Boats
Ingredients
Recipe Directions
- Rinse the zucchini, pat dry and slice in half lengthwise. Scoop out the interior of the zucchini. Place on a small parchment lined baking sheet.
- Preheat oven to 350℉
- In a 8 inch skillet heat the olive oil and saute the onion until translucent. next add the garlic and cook for an addition 15-20 seconds.
- Add the ground beef and cook thoroughly.
- Drain the excess fat. Stir in the Pizza sauce. Divide the beef mixture evenly between the two zucchini boats
- Divide the shredded cheddar between the two zucchini boats. Bake for 15 minutes, checking that the zucchini softened and cheese is melted.
- Remove from oven and serve with Parmesan and fresh basil on top.
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Nutrition
Your Private Recipe Notes
Cost Estimate
| Ingredient | Quantity | Estimated Price | Cost |
|---|---|---|---|
| Olive oil | 1 tablespoon | $0.12 per tablespoon | $0.12 |
| Zucchini | 1 large | $1.25 each | $1.25 |
| Ground beef | ⅓ pound | $5.99 per pound | $1.50 |
| Onion | 2 tablespoons diced | $0.75 each | $0.10 |
| Garlic | 1 clove | $0.60 per bulb | $0.06 |
| Pizza sauce | ¼ cup | $2.50 per jar | $0.35 |
| White cheddar cheese | ¼ cup shredded | $3.50 per 8-ounce block | $0.44 |
| Fresh basil | 2 leaves | $2.50 per package | $0.20 |
| Parmesan cheese | 1 tablespoon grated | $3.50 per container | $0.18 |
| Total Estimated Cost | $4.20 |
Estimated cost per serving: about $4.20, assuming the recipe makes one serving.
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