Zucchini Boats are a healthy, low-carb dish where fresh zucchini is hollowed out and stuffed with flavorful fillings, then baked until perfectly tender. This versatile recipe can be customized with ground meat, vegetables, cheese, or even a pizza-style twist. Whether you’re looking for a keto-friendly dinner or a nutritious meal prep option, these Zucchini Boats are a delicious and satisfying choice.
Ingredients:
For the Zucchini Boats:
- 4 medium zucchinis
- 2 tablespoons olive oil (divided)
- Salt and pepper (to taste)
For the Filling (Ground Beef or Turkey Option):
- 1 pound ground beef or turkey
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1 small bell pepper (optional, chopped)
- 1 teaspoon Italian seasoning
- 1 cup shredded cheese (mozzarella, cheddar, or a blend)
- 1 cup marinara sauce (optional, for a pizza-style twist)
- ¼ cup Parmesan cheese (optional, for extra topping)
For the Vegetarian Option:
- 1 small onion (chopped)
- 1 cup chopped tomatoes (fresh or canned)
- 1 cup cooked quinoa, rice, or couscous (optional)
- 1 cup spinach or kale (chopped)
- ½ cup crumbled feta cheese (optional)
Instructions:
- Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise. Using a spoon, scoop out the centers to create boat shapes, leaving about ¼-inch thick walls. Reserve the scooped-out zucchini flesh for the filling if desired.
- Drizzle the zucchini halves with 1 tablespoon of olive oil and season with salt and pepper.
- Arrange the zucchini boats on a baking sheet, cut side up, and bake for 10-12 minutes until slightly softened.
- Make the Filling (Ground Meat Option):
- While the zucchini is baking, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the ground beef or turkey and cook until browned, breaking it apart with a spoon.
- Stir in the chopped onion, garlic, and bell pepper (if using) and cook until softened, about 5 minutes.
- Season with Italian seasoning, salt, and pepper.
- Remove from heat and mix in half of the shredded cheese to make the filling rich and cheesy.
- Make the Vegetarian Filling (Optional):
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Stir in the chopped tomatoes and spinach or kale, cooking until the greens wilt, about 2 minutes.
- If using quinoa, rice, or couscous, mix it in now.
- Remove from heat and stir in feta cheese (if desired), then season with salt and pepper.
- Stuff the Zucchini Boats:
- Remove the zucchini halves from the oven. If any liquid has pooled in the center, gently scoop it out.
- Fill each zucchini boat with the prepared filling, pressing it gently to pack it in.
- For a pizza-style version, spoon marinara sauce over each boat and sprinkle with mozzarella and Parmesan.
- Add extra cheese on top of the meat or vegetarian fillings if desired.
- Bake the Zucchini Boats:
- Return the stuffed zucchini boats to the oven and bake for another 10-15 minutes until the zucchini is tender and the cheese is melted and bubbly.
- Once baked, allow them to cool slightly before serving.
- Serve and Enjoy:
- Garnish with fresh herbs like basil or parsley for a burst of flavor.
- Serve warm with a side salad or as a low-carb main dish.
Customization Tips:
- Switch Up the Fillings: Try using shredded chicken, sausage, or a mix of beans and veggies for a new twist.
- Cheese Variations: Use mozzarella, cheddar, Parmesan, or even goat cheese for different flavors.
- Low-Carb Option: Zucchini boats are naturally low in carbohydrates, making them perfect for keto or low-carb diets.
- Meal Prep Friendly: Prepare the zucchini and filling ahead of time, store them in the refrigerator, and bake when ready.
These easy and healthy Zucchini Boats are packed with protein, vegetables, and cheesy goodness. Whether you’re following a low-carb lifestyle or just want a wholesome family dinner, this recipe is a must-try!