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Stuffed Zucchini Boats Recipe

A delicious, healthy, and customizable Stuffed Zucchini Boats Recipe made with tender roasted zucchini filled with a savory, cheesy, and flavor-packed filling—perfect for an easy weeknight dinner or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4
Calories 290 kcal

Ingredients
  

For the Zucchini Boats

  • 4 medium zucchini
  • 2 tbsp olive oil
  • Salt & black pepper to taste

For the Filling

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 8 oz 225 g ground beef, turkey, or Italian sausage (or plant-based alternative)
  • 1 cup crushed tomatoes
  • 1/2 cup cooked rice quinoa, or orzo (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Pinch of red pepper flakes optional
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 2 tbsp fresh parsley or basil chopped

Optional Topping

  • 1/4 cup panko breadcrumbs or toasted chopped nuts
  • 1 tbsp melted butter or olive oil
  • 1 tsp lemon zest optional

Instructions
 

Step 1: Prepare the Zucchini

  • Preheat oven to 400°F (200°C).
  • Slice each zucchini in half lengthwise.
  • Scoop out the center flesh using a spoon, leaving about 1/4–1/2 inch shell.
  • Lightly season the shells with salt and pepper.
  • Optional: brush with olive oil and pre-bake for 8–10 minutes for extra tenderness.

Step 2: Make the Filling

  • Heat 1 tbsp olive oil in a skillet over medium heat.
  • Add diced onion and sauté until soft, 3–4 minutes.
  • Add garlic and the chopped zucchini flesh. Cook until moisture reduces.
  • Add ground meat and brown fully, breaking it up as it cooks.
  • Stir in crushed tomatoes, herbs, red pepper flakes, and cooked rice (if using).
  • Simmer for 4–6 minutes until thickened.
  • Remove from heat and stir in half the Parmesan and fresh herbs.

Step 3: Assemble the Boats

  • Spoon the filling into each zucchini shell.
  • Top with shredded mozzarella and remaining Parmesan.
  • Combine breadcrumbs with melted butter and sprinkle on top (optional).

Step 4: Bake

  • Bake for 15–20 minutes, or until cheese melts and begins to brown.
  • Broil for 1–2 minutes for extra golden topping (optional).
  • Let the boats rest for 3–5 minutes before serving.

Notes

  • Storage: Refrigerate leftovers for up to 3 days. Reheat at 350°F for best texture.
  • Make-Ahead: Prepare filling 2–3 days ahead or assemble boats and refrigerate unbaked for 24 hours.
  • Freezer: Freeze unbaked stuffed zucchini up to 2 months; thaw overnight before baking.
  • Vegetarian: Use mushrooms, lentils, or chickpeas.
  • Vegan: Use tofu or beans, plant-based cheese, and olive oil topping.
  • Low-Carb: Skip grains and increase meat or veggies.
  • Mediterranean: Add olives, spinach, feta, and lemon.
  • Mexican: Add corn, black beans, taco seasoning, and pepper jack cheese.