Stuffed Zucchini Boats

Stuffed Zucchini Boats

This delicious stuffed zucchini boats recipe is easy to make in just 45 minutes. The zucchinis are stuffed with a juicy ground beef and tomato mixture, then topped with slices of mozzarella cheese and baked in the oven to perfection.

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What you need:


Olive oil



Ground beef


Italian herbs

Tomato sauce

and more...

Finely chop the garlic, cloves and onion. Slice the fresh mozzarella into 1-inch thick slices. Wash and slice each fresh zucchini in half, lengthwise down the middle, then use a spoon to carefully scoop out the center. Be sure to leave enough on the sides and the bottom so that the zucchinis hold their shape.


Heat 1 tablespoon of olive oil in a large skillet over medium heat, and sauté the onion for 4 - 5 minutes. Add the chopped garlic for a few more minutes until fragrant.


Increase the heat to medium-high, and add the beef, breaking it up into small pieces as it cooks.


Stir in the crushed red pepper and the Italian herbs, cooking until the meat is cooked through. Heat the oven to 350 degrees Fahrenheit (170 degrees Celsius).


Add the tomato sauce and bring to a boil, then reduce heat and simmer until the sauce comes together and thickens - about 20 minutes.


Spread a tablespoon of olive oil on the bottom of a casserole dish, then add the zucchini and spread some olive oil over them as well.


Fill zucchini boats with the meat sauce evenly, making sure not to overfill them.


Bake zucchini boats in the preheated oven for about 20/25 minutes until the zucchinis are tender.


Remove them from the oven and sprinkle parmesan cheese on top, followed by the mozzarella slices.


Turn the oven to broil on high heat and place the topped zucchini boats under until the cheese has melted and started to turn golden brown - about 5 - 8 minutes.

Cooking Tips

Once you have cut the zucchinis in half, you may find that they don't sit flat on the baking dish and fall to the side a bit once they're filled. One way to make them nice and flat is by slicing a tiny sliver under the zucchini - so that it sits flat.


Make sure you don't scoop out too much of the zucchinis, since this will be too fragile and break while cooking.


Ready to  make this?


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