Print

Flavorful Giant Zucchini Stuffed Boats

giant zucchini stuffed boats - featured image
Print Recipe

A simple, hearty, and flavorful recipe featuring giant zucchini hollowed and stuffed with a savory mixture of sautéed vegetables, optional meat, grains, and cheese, baked to melty perfection.

Ingredients

Scale
  • 1 large giant zucchini (about 1.5 to 2 pounds)
  • 2 tablespoons olive oil (or coconut oil/avocado oil for sautéing)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (any color)
  • 1 cup cherry tomatoes, halved (fresh or sun-dried)
  • 8 ounces ground turkey or beef (optional for meat lovers)
  • 1 cup cooked quinoa or rice
  • 2 tablespoons fresh herbs (parsley or basil), chopped
  • 1 teaspoon smoked paprika (optional but recommended)
  • Salt and black pepper to taste
  • ½ cup grated mozzarella or cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash the giant zucchini and cut it in half lengthwise. Using a spoon or melon baller, scoop out the seeds and some flesh, leaving about a ½-inch thick shell. Set the scooped flesh aside.
  3. Dice the reserved zucchini flesh into small pieces.
  4. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
  5. Add the diced bell pepper and zucchini flesh to the skillet. Cook for 5 minutes until softened, stirring occasionally.
  6. If using ground meat, add it now, breaking it apart with a spatula and cooking through, about 7 minutes. Season with salt, pepper, and smoked paprika.
  7. Add the halved cherry tomatoes and cooked quinoa or rice. Stir in the fresh herbs and lemon juice. Taste and adjust seasoning if needed.
  8. Place the zucchini halves in a baking dish. Spoon the filling generously into each boat, pressing lightly to pack it in.
  9. Sprinkle mozzarella or cheddar cheese evenly over the boats, then grate Parmesan on top.
  10. Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the cheese is bubbly and golden.
  11. Let the stuffed boats rest for 5 minutes before serving.

Notes

If zucchini is smaller, reduce baking time slightly to avoid overcooking. Salt and pat dry zucchini before stuffing to reduce sogginess. For dairy-free, substitute cheeses with vegan cheese or nutritional yeast. Leftovers store well in fridge up to 3 days; reheat in oven at 350°F for 15 minutes. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: zucchini boats, stuffed zucchini, easy dinner, healthy recipe, vegetarian option, ground meat, quinoa, baked zucchini, summer squash

Find it online: https://merrymorsel.com/flavorful-giant-zucchini-stuffed-boats-easy-recipe-to-try-today/