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Easy Stuffed Zucchini Boats

These Easy Stuffed Zucchini Boats are a healthy and fresh dinner option to enjoy all summer long!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 people
Calories: 2636 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 4 medium zucchini
  • 1 can (15 ounces) tomato sauce
  • 1 lb. ground beef (I used 96% extra lean)
  • 1 sweet bell pepper, diced
  • 2 medium tomatoes, chopped
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic 
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons chopped fresh basil
  • ¼ cup grated Parmesan cheese
  • ¼ cup breadcrumbs

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Halve the zucchini lengthwise. Hollow out the zucchini by scooping out the pulp, reserving the shells. I like to use the small end of a melon baller for this, but a teaspoon also works fine. Finely chop the pulp and set it aside to use later.
  3. Pour tomato sauce into the bottom of a 9 x 13-inch baking dish (or a similar size large dish). Arrange zucchini shells in the dish. Set aside.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add reserved zucchini pulp, beef, bell pepper, tomatoes, onion, garlic, salt and pepper. Cook and stir until beef is no longer pink (about 8 minutes). Drain skillet. Stir in basil.
  5. In a separate bowl, combine Parmesan cheese and breadcrumbs.
  6. Pile the beef mixture into the zucchini shells in the prepared dish.*
  7. Sprinkle the top of each zucchini half with about 2 teaspoons of the breadcrumb mixture.
  8. Bake for 20 minutes, or until heated through and golden brown on top. Garnish with fresh basil, serve, and enjoy!

Notes

  • VEGETARIAN OPTION: Omit beef. Sautee vegetables in the skillet, as instructed. When vegetables are soft, stir in 1 can (about 1.75 cups) drained and rinsed garbanzo beans, as well as the chopped basil. Use this vegetarian filling to stuff the zucchini shells and proceed with recipe above. Baking instructions remain the same.
  • FOR A VEGAN OPTION: Use beans as described above and omit the Parmesan breadcrumbs on top.
  • *You will probably only need about ½ of the meat mixture to stuff the zucchini. If you have extra meat mixture leftover, you can freezer or refrigerate it for later use. For instance, stir the leftover meat mixture into a jar of marinara sauce and serve over pasta. Or use the leftover meat filling to stuff baked potatoes, another batch of zucchini, or even bell peppers. Wrap the beef and vegetables in tortillas, add cheese, and serve as tacos!

Nutrition Information

Serving 2zucchini halves stuffed with beef filling Calories 263.6kcal (13%) Carbohydrates 22.4g (7%) Protein 15.3g (31%) Fat 13.5g (21%) Saturated Fat 5.5g (28%) Polyunsaturated Fat 0.7g Monounsaturated Fat 5.5g Cholesterol 45.2mg (15%) Sodium 894.6mg (37%) Potassium 1082.4mg (31%) Fiber 5.1g (20%) Sugar 8.4g (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 2636

% Daily Value*

Serving 2zucchini halves stuffed with beef filling
Calories 263.6kcal 13%
Carbohydrates 22.4g 7%
Protein 15.3g 31%
Fat 13.5g 21%
Saturated Fat 5.5g 28%
Polyunsaturated Fat 0.7g 4%
Monounsaturated Fat 5.5g 28%
Cholesterol 45.2mg 15%
Sodium 894.6mg 37%
Potassium 1082.4mg 23%
Fiber 5.1g 20%
Sugar 8.4g 17%

* Percent Daily Values are based on a 2,000 calorie diet.