There is something fun about eating a stuffed vegetable!  My kids have always loved it…it’s how I tricked them into eating bell peppers!  I haven’t made stuffed anything in a while so when I saw beautiful zucchini’s in the grocery store over the weekend I decided that stuffed zucchini boats would be on the menu this week!

Zucchini Boats are SO easy to make, fun for the kids to help with, and re-heat well for those of us who work.  These are gluten free and can be dairy free if you omit the cheese.  Also, if ground beef isn’t your jam you can substitute ground turkey or even shredded chicken.  You can prep these out days in advance and bake them off when you’re ready or you can make them tonight but double the meat and use it for pasta later in the week (which is exactly what I’m doing)! Head to Instagram to see how I made this!

Image by thealisonhoward.com

Zucchini Boats
Recipe by: Alison Howard
Yield: 4 servings

Ingredients:

1 Tbsp olive oil
1 lb ground beef
1 small yellow onion, chopped
2 cloves garlic, minced
1 tomato, diced
1 red bell pepper, diced
1 cup marinara sauce
2 Tbsp fresh oregano
2 Tbsp fresh basil
1/2 tsp garlic powder
1/2 tsp onion powder
2 medium zucchini
1 cup mozzarella, shredded
1/4 cup parmesan cheese
Salt & pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a skillet, heat olive oil and add ground beef.  Allow to almost brown completely, making sure to break up meat. Drain fat.
  3. Add onions and garlic.  Allow to cook for 5 minutes, until fragrant.  Stir in tomatoes, bell pepper, 1/2 cup of marinara sauce, and seasonings.  Remove from heat and add in the additional marinara sauce.
  4. Slice zucchini in half lengthwise and using a melon baller or spoon, scoop out seeds to create a canal.  Place on a parchment lined baking sheet.  Sprinkle with a little salt and pepper.  Fill each zucchini half with 1/4 of the beef mixture.
  5. Sprinkle each zucchini boat with parmesan cheese and mozzarella cheese (reserving a bit to sprinkle on them after baking).  Bake for 25 minutes or until zucchini is soft and cheese is bubbly.

Enjoy!