Go Back

Stuffed Zucchini Recipe

Savor the deliciousness of this Stuffed Zucchini recipe, featuring tender zucchini boats filled with a flavorful mixture of ground meat, veggies, and cheese. A perfect low-carb dinner or side dish that’s easy to prepare and packed with flavor.
Print Recipe Pin Recipe

Equipment

  • Baking dish
  • Mixing bowls
  • Large skillet
  • Spoon or melon baller
  • Sharp knife
  • Cutting board

Ingredients
  

  • 4 medium zucchinis
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 pound ground beef turkey, or sausage
  • 1 cup diced tomatoes fresh or canned
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh parsley or basil for garnish

Instructions
 

  • Prepare the Zucchini:
  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis in half lengthwise and scoop out the centers using a spoon or melon baller, leaving about ¼ inch of flesh to form boats. Reserve the scooped-out zucchini flesh and chop it finely.
  • Cook the Filling:
  • Heat the olive oil in a large skillet over medium heat.
  • Sauté the onion and garlic until fragrant and softened, about 2–3 minutes.
  • Add the ground meat and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
  • Stir in the chopped zucchini flesh, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for another 5–7 minutes, allowing the flavors to meld.
  • Assemble the Zucchini Boats:
  • Arrange the zucchini halves in a baking dish, cut side up.
  • Spoon the meat mixture into the zucchini boats, packing it tightly.
  • Add the Cheese:
  • Sprinkle the stuffed zucchinis with mozzarella cheese, then top with Parmesan cheese.
  • Bake the Zucchini:
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly and the zucchini is tender.
  • Garnish and Serve:
  • Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or basil before serving.