Description
Stuffed Zucchini Boats are a flavorful and wholesome dish featuring hollowed zucchini filled with a savory mixture of ground turkey or beef, sautéed vegetables, rice, and Italian spices. Topped with melted mozzarella and fresh basil, these boats bake to golden perfection. Perfect for a hearty weeknight meal, they offer a nutrient-rich, low-carb alternative to classic stuffed vegetables while remaining delicious and satisfying.
Ingredients
- 4 medium zucchini
- 1 lb ground turkey or beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup cooked rice
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F. Cut zucchini in half lengthwise.
- Scoop out flesh from each zucchini half, leaving a 1/4 inch border. Reserve the scooped flesh.
- Brush zucchini boats with olive oil and season with salt and pepper.
- Bake empty zucchini boats for 15 minutes until slightly tender.
- Meanwhile, cook ground turkey or beef in a large skillet over medium heat until browned.
- Add onion, garlic, bell pepper, and reserved zucchini flesh to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper. Mix thoroughly.
- Remove zucchini boats from the oven and fill them with the prepared mixture.
- Top each zucchini boat with shredded mozzarella cheese.
- Return the filled boats to the oven and bake for 20-25 minutes, until cheese is bubbly and golden.
- Remove from oven and garnish with fresh basil before serving.
Notes
For substitutions, try ground chicken or plant-based crumbles for a vegetarian version, and use quinoa for a gluten-free option. Make ahead by preparing the filling a day in advance and refrigerating; assemble before baking. Store leftovers in an airtight container for up to 3 days—reheat in the oven to retain texture. If boats turn soggy, pre-bake a bit longer, or sprinkle salt on the zucchini and let sit to draw out extra moisture before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat (approx. 300g)
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg