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5.0 from 15 votes

Stuffed Zucchini Boats with Garlic Sauce

Baked Stuffed Zucchini Boats is an easy, delicious go-to dinner loved by all ages. My husband, who doesn't like zucchini, cleaned his plate!!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 487 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 3 zucchini
  • ½ lb ground beef
  • 1 medium onion finely diced
  • 2 carrots sliced in small quarts
  • 1 tomato finely diced
  • ½ cup dry rice
  • cumin to taste
  • oregano to taste
  • Salt & freshly ground pepper
Garlic Sauce
  • 1 ½ cup yogurt
  • 1 cup mayonnaise
  • 10 garlic cloves minced (start with 5 cloves and up the amount according to your own taste)
  • 1 teaspoon salt or to taste
  • 1 Tablespoon fresh chopped dill

Instructions

    Cup of Yum
  1. Cook rice according to package instructions.
  2. Half zucchini in half lengthwise. Remove the middle of each zucchini boat and place it in a bowl.
  3. Preheat oven to 400 F.
  4. Brown meat in a large skillet for about 5 minutes until done. Season meat with salt, freshly ground black pepper, oregano, and cumin. Transfer to a plate.
  5. Heat 1 Tbsp oil in the same skillet. Add chopped onion, season with salt and cook until translucent. To the same skillet add chopped carrots, season with salt and cook until carrots are tender (about 3-4 minutes). Add 3/4 of the zucchini mixture and finely diced tomato. Season again with salt, freshly ground black pepper and oregano. Cook until vegetables are tender and flavors are well incorporated (about 2-3 minutes).
  6. Add ground beef and cooked rice to the skillet and mix everything.
  7. Season zucchini boats inside with salt and freshly ground black pepper.
  8. Fill zucchini boats with vegetable beef rice mixture and place them on a large baking sheet. Add water to the baking sheet (about 1/2 inch). This helps keep the zucchini boats tender and moist. Bake at 400 F for about 40 minutes.
  9. While the zucchini boats are baking, prepare the yogurt garlic sauce.
  10. Just before serving, top stuffed zucchini boats with the garlic sauce. It's so delicious!
Garlic Sauce
  1. In a medium mixing bowl, whisk Greek yogurt, mayo, minced garlic, and salt. Finally, add chopped dill and stir well. You can adjust the ingredients according to your liking, Add less or more mayo or garlic according to your taste.

Notes

  • The nutrition information in the recipe card does not include nutrition facts about the yogurt garlic sauce. See label below.
  • Remove the middle of the zucchini with a melon baller or teaspoon.
  • I used white rice, but the recipe will work just as well with wild or brown rice.
  • The garlic sauce will keep covered in the fridge for about 5 days.

Nutrition Information

Serving 201g Calories 487kcal (24%) Carbohydrates 25g (8%) Protein 12g (24%) Fat 38g (58%) Saturated Fat 9g (45%) Cholesterol 50mg (17%) Sodium 703mg (29%) Potassium 638mg (18%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 3849IU (77%) Vitamin C 25mg (28%) Calcium 126mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 487

% Daily Value*

Serving 201g
Calories 487kcal 24%
Carbohydrates 25g 8%
Protein 12g 24%
Fat 38g 58%
Saturated Fat 9g 45%
Cholesterol 50mg 17%
Sodium 703mg 29%
Potassium 638mg 14%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 3849IU 77%
Vitamin C 25mg 28%
Calcium 126mg 13%
Iron 2mg 11%

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