Easy Stuffed Zucchini Boats Recipe

Summer’s here, and if you’ve got a garden, you know the drill—zucchini showing up everywhere. Like, literally on your doorstep. In your car. Maybe even in your dreams. So what do you do with all that squash? Well, besides handing it out like free samples at the grocery store, you make stuffed zucchini boats.

These little boats are a total game-changer. They’re hearty, cheesy, and packed with flavor, but still feel kinda light—like dinner’s doing you a solid instead of weighing you down. Plus, they bake up golden and bubbly, which is always a win in the “looks good, tastes better” department.

And hey, if you’re feeding picky eaters? This is a sneaky way to get some veggies in. Not that the zucchini is hiding or anything—it’s right there, front and center—but when it’s loaded with meat sauce and melty cheese, somehow nobody seems to mind.

Why This Recipe Works?

Let’s be real: not all stuffed veggies are created equal. Some end up soggy, some taste like punishment, and others just feel like too much work for a side dish that nobody asked for. But this one? It hits the sweet spot.

The zucchini gets tender without turning into mush, thanks to a quick bake after stuffing. The filling is bold and zesty, not bland or watery. And the cheese on top? That golden crust you get is basically edible gold. Worth every bite.

Also, you can use whatever you’ve got. Ground beef, sausage, turkey—doesn’t matter. Leftover chili? Toss it in. Extra peppers, tomatoes, even beans? Go for it. This recipe doesn’t stress over perfection. It’s flexible, forgiving, and ready to roll when you are.

Ingredients Needed for the Recipe

Grab these, and you’re golden:

• 3 medium zucchini (about 6 oz each)
• 2 teaspoons olive oil
• 1 cup shredded mozzarella cheese
• 2 tablespoons shredded Parmesan cheese
• 1 pound lean ground beef or Italian sausage
• 1 onion, diced
• 1 clove garlic, minced
• 1 red bell pepper, diced
• 1 ½ cups pasta sauce or marinara, divided
• 2 teaspoons Italian seasoning
• ¼ teaspoon black pepper
• Salt to taste

Oh, and if you’ve got garden zucchini that’s gone full-size monster mode, just use two. Bigger zukes = bigger boats = more filling. Win-win.

How to make Easy Stuffed Zucchini Boats?

Preheat and Prep

Fire up the oven to 400°F. It needs to be nice and hot—this isn’t a slow roast kind of deal. We want things moving.

Make the Meat Sauce

Grab a skillet. Toss in the ground beef, onion, and garlic. Cook it until the beef is browned and the onions are soft. Drain off any extra grease—nobody wants a soggy boat.

Now add the diced bell pepper. Let it cook for a couple minutes so it softens up a bit. Then stir in 1 cup of the pasta sauce, the Italian seasoning, black pepper, and a pinch of salt. Let it simmer for about 10 minutes. You want it thick, not runny. That way, when it hits the zucchini, it stays put.

Prep the Zucchini

While the sauce does its thing, slice the zucchini in half lengthwise. Use a spoon—teaspoon works great—to scoop out the center. Leave about a ½-inch shell so it holds its shape.

Don’t toss those insides! Chop ‘em up and toss them into the sauce. They’ll cook down and add extra flavor and texture. Waste not, want not.

Brush the zucchini boats with olive oil, then sprinkle with a little salt and pepper. Place them in a baking dish—9×9 works great, or any 2-quart dish you’ve got.

Fill and Bake

Spoon that meaty goodness into each zucchini half. Pack it in, but don’t overstuff. Then drizzle the remaining ½ cup of pasta sauce on top. Keeps everything juicy and helps the cheese melt just right.

Pop the dish in the oven and bake for 15 minutes. By now, the zucchini should be starting to soften, and the filling will be hot and bubbly.

Add Cheese and Finish Baking

Sprinkle mozzarella and Parmesan over the top. Back into the oven for another 10 to 15 minutes, until the cheese is golden and the zucchini is tender when poked with a fork.

Let them cool for a few minutes before serving. They’re hot—like, lava-hot in the center. But once they settle, grab a fork and dig in.

What to Serve With Stuffed Zucchini Boats

These are filling on their own, but they play well with others. A simple green salad with a light vinaigrette cuts through the richness. Garlic bread? Always a good call. Or if you’re feeling fancy, a scoop of rice or quinoa turns it into a heartier meal.

And if you’ve got leftovers (ha, as if), they reheat pretty well. Just pop them in the oven at 350°F for 10–15 minutes. Microwaving works in a pinch, but the texture won’t be quite as crisp.

Tips

If your zucchini is thick or from the garden (you know, the ones that look like green baseball bats), you might want to bake them for 10 minutes before stuffing. Softens them up a bit so they don’t take forever later.

Want a little heat? A pinch of red pepper flakes in the sauce adds a nice kick. Or swap in spicy Italian sausage for extra zing.

No marinara? No problem. Use leftover meat sauce, chili, or even taco-seasoned ground beef. These boats don’t care. They’re not picky.

And if you’re short on time, you can totally prep the filling ahead. Cook it up, store it in the fridge, and stuff the zucchini the next day. Saves you 20 minutes when dinner’s calling.

Oh, and pro tip: if you’re using yellow squash instead of zucchini, keep an eye on it. It cooks faster, so check early. Don’t let it turn into mush.

Bottom line? These stuffed zucchini boats are easy, tasty, and a great way to use up that summer squash surplus. They feel fancy but take zero effort. And when that cheese pulls apart in strings? Yeah, you did good.

Print Recipe

Easy Stuffed Zucchini Boats Recipe

Author: Elly Cooking Method: Baking Cuisine: American, Italian Courses: Main Course Recipe Keys: F family-friendly meal L low-carb dinner S stuffed zucchini S summer recipes

Difficulty: easy Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins

Cooking Temp: 200  C Servings: 6 Estimated Cost: $ 11.50 Calories: 340

Best Season: Summer, Fall

Description

These Easy Stuffed Zucchini Boats are a delicious and healthy way to enjoy fresh summer produce! Tender zucchini halves are hollowed out and filled with a savory, zesty meat sauce made with ground beef, onions, bell peppers, and marinara, then topped with melted mozzarella and Parmesan cheese. Baked until golden and bubbly, this family-friendly meal is low-carb, packed with flavor, and ready in under an hour.

Ingredients

Servings

• 3 medium zucchini (about 6 oz each, or 1.1 lbs total)
• 2 tsp olive oil
• 1 lb lean ground beef (or Italian sausage)
• 1 onion (diced)
• 1 clove garlic (minced)
• 1 red bell pepper (diced)
• 1.5 cups pasta sauce (or marinara, divided)
• 2 tsp Italian seasoning
• 0.25 tsp black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp shredded Parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
   Mark as complete
2. Slice zucchini in half lengthwise. Use a teaspoon to scoop out the center pulp, leaving a ½-inch thick shell. Chop the pulp and set aside. Brush zucchini boats with olive oil and season lightly with salt and pepper.
   Save the pulp to add to the sauce.
   Mark as complete
3. In a large skillet over medium heat, cook ground beef, onion, and garlic until browned and no pink remains. Drain excess fat.
   Mark as complete
4. Add diced red bell pepper (and chopped zucchini pulp if using) to the skillet. Cook for 2–3 minutes until softened.
   Mark as complete
5. Stir in 1 cup of pasta sauce, Italian seasoning, and black pepper. Simmer for 10 minutes until thickened. Remove from heat.
   Mark as complete
6. Place the zucchini boats in a 9x9-inch or 2-quart baking dish. Fill each boat generously with the meat mixture.
   Mark as complete
7. Spoon the remaining ½ cup of pasta sauce over the filled boats.
   Mark as complete
8. Bake for 15 minutes. Remove from oven, sprinkle with mozzarella and Parmesan cheeses, and bake for another 10–15 minutes, until zucchini is tender and cheese is melted and bubbly.
   Mark as complete
9. Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 stuffed zucchini boat

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Amount Per Serving

Calories 340kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 6g30%

Trans Fat 0.5g

Cholesterol 55mg19%

Sodium 620mg26%

Potassium 890mg26%

Total Carbohydrate 22g8%

Dietary Fiber 4g16%

Sugars 10g

Protein 28g57%

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Calcium 220 mg

Iron 3.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it vegetarian: Substitute ground beef with cooked lentils, quinoa, or a plant-based ground 'meat'.
• Add more veggies: Include diced mushrooms, spinach, or carrots in the sauce for extra nutrition.
• Save time: Use leftover meat sauce, chili, or spaghetti sauce instead of making it from scratch.
• Softer zucchini: If you prefer very tender boats, bake for an extra 5–10 minutes before adding cheese.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
• Freezing: Freeze unbaked or baked boats in a freezer-safe dish for up to 3 months. Thaw overnight before baking or reheating.
• Serving ideas: Serve with a crisp green salad, garlic bread, or a dollop of sour cream.

Keywords: stuffed zucchini boats, zucchini boats, easy zucchini recipe, baked zucchini, stuffed vegetables, low carb dinner, ground beef recipe, summer squash recipe