Savory Stuffed Zucchini Boats (Print version)
Tender zucchini halves stuffed with seasoned ground beef, sausage, and mozzarella in a rich tomato filling. Ready in about 40 minutes.
# Ingredients:
For the zucchini boats
01 -
4 medium zucchini (about 8 inches / 20 cm each)
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
For the meat filling
05 -
1/2 lb (225 g) ground beef
06 -
1/2 lb (225 g) Italian sausage, casings removed
07 -
1 small yellow onion, diced
08 -
3 cloves garlic, minced
09 -
1 teaspoon Italian seasoning
10 -
1 1/2 cups (360 ml) marinara or tomato-basil sauce
11 -
1/2 cup (50 g) grated parmesan cheese
12 -
1 1/2 cups (170 g) shredded mozzarella cheese
13 -
Fresh basil or parsley for garnish (optional)
# Instructions:
01 -
Halve the zucchini lengthwise and scoop out the centers, leaving a 1/2-inch wall. Brush the cut sides with olive oil and season with salt and pepper. Arrange cut-side down on a baking sheet and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 10 minutes.
02 -
Heat a large skillet over medium-high heat. Add the ground beef, Italian sausage, and onion. Cook, breaking up the meat, until browned and no pink remains, about 6-8 minutes. Drain excess fat if needed.
03 -
Stir in the garlic and Italian seasoning and cook for 30 seconds until fragrant. Add the marinara sauce and simmer for 5 minutes until slightly thickened. Remove from heat.
04 -
Flip the zucchini halves cut-side up. Spoon the meat filling into each half and pack gently. Sprinkle parmesan evenly over the tops.
05 -
Scatter mozzarella over each boat. Return to the oven and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 12-15 minutes, until the cheese is melted and spotty brown.
06 -
Let the boats rest for 5 minutes. Garnish with chopped fresh basil or parsley if desired.
# Good to know:
01 -
Best served warm while the cheese is still stretchy.
02 -
Use a jar of marinara you enjoy on its own; the flavor carries the dish.