Alright, picture this: I’m about eight years old, wearing my mom’s oversized apron, and standing on a wobbly kitchen stool while she cuts zucchinis in half lengthwise. I remember sneaking tastes of the savory filling—warm with herbs and a little cheesy goodness melting around the edges. Stuffed zucchini boats have been one of those simple, cozy dishes that always bring me back to that kitchen. They’re like little edible boats floating in a sea of fresh summer flavors. Plus, they’re a great way to use up those garden zucchinis that tend to multiply like rabbits! Trust me, once you fill them up with a hearty mixture and bake until perfectly tender, you’ll want to make these again and again.
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Main Dish:
4 medium zucchinis
1 lb ground turkey or beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup marinara sauce (plus extra for topping)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
2 tbsp olive oil
How I Make It
Step 1:
First things first, I slice the zucchinis in half lengthwise and scoop out the center with a spoon, creating those perfect “boats.” Set aside the scooped zucchini flesh—you’ll use this to add extra flavor to the filling.
Step 2:
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and soft, about 3-4 minutes. Toss in the ground turkey (or beef), breaking it up with a spoon, and cook until browned and cooked through.
Step 3:
Chop the reserved zucchini flesh and stir it into the cooked meat mixture. Pour in the marinara sauce, and sprinkle dried oregano, basil, salt, and pepper. Let everything simmer together for about 5 minutes, allowing the flavors to meld.
Step 4:
Preheat your oven to 375°F. Meanwhile, take a baking sheet and line it with parchment paper or foil for easy cleanup. Place the zucchini boats cut side up on the pan.
Step 5:
Spoon the savory meat mixture generously into each zucchini boat, then sprinkle the shredded mozzarella and Parmesan cheese evenly on top.
Step 6:
Bake uncovered for 25-30 minutes, or until the zucchini is tender but still holds its shape, and the cheese on top is bubbly and slightly golden. Let them cool for a few minutes before serving.
Variations & Tips
Swap ground turkey for Italian sausage to add more spice and flavor.
For a vegetarian option, use cooked lentils or quinoa instead of meat.
Mix in some chopped mushrooms or bell peppers with the filling for extra veggie goodness.
If zucchinis are very watery, sprinkle some salt on the scooped boats and let them sit to draw out moisture before filling.
Try topping with fresh basil or parsley for a bright, fresh finish.
Leftovers reheat well in the oven or microwave, but keep an eye so they don’t get mushy.
How I Like to Serve It
These stuffed zucchini boats are perfect for a casual weeknight dinner, served with a crisp green salad or garlic bread. I also love making a batch for a summer BBQ—just pop them on the grill-safe pan while the main dishes cook. When the weather turns colder, they’re a cozy dinner paired with a warm bowl of tomato soup for that full comfort-food vibe.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on a baking sheet in a 350°F oven for 10-15 minutes to bring back the crisp edges.
Closing: These stuffed zucchini boats are that perfect weeknight dish that feels special but comes together easily—once you try them, they’ll be on repeat in your kitchen!
