Italian Stuffed Zucchini Boats

These Stuffed Zucchini Boats are a delicious way to use fresh zucchini as a main course. Hollowed out zucchini are filled with a savory Italian meat sauce made with beef or ground turkey and topped with melted cheese. This is a great way to get more veggies at dinner!

Italian stuffed zucchini boats are a great way to enjoy an Italian-style dinner without getting weighed down by a big plate of pasta. The savory tomato meat sauce is just like I would make for pasta night, but served in zucchini boats instead.

I love all of the savory Italian flavors in this dish and I love that it uses lighter ingredients! The meat filling can be made with ground beef or lean ground turkey and it’s very easy to make. Pop the zucchini boats in the oven topped with cheese and they come out bubbling hot, cheesy and so delicious.

How to Make Italian Stuffed Zucchini Boats

1. Preheat oven and slice each zucchini in half lengthwise so you have two equal-sized long pieces.
2. You will need to scoop out some of the zucchini flesh with a spoon so there is room for the filling. Just scoop it out and discard it or save it to use for other zucchini recipes. Be sure to leave a border and don’t scoop all the way to the bottom of the zucchini.
3. Place the zucchini halves cut-side up in a 9×13” baking dish coated with cooking spray. 
4. Heat the oil in a large skillet over medium heat. Break up the meat and cook it in the oil, along with the onion, garlic, Italian seasoning, salt and pepper until it’s no longer pink. 
5. Remove the pan from the heat and drain off any excess fat in the pan. Add the pasta sauce and stir to combine. This filling is similar to a homemade meat sauce, but not as thin. 
6. Divide the filling evenly among the zucchini. Bake the zucchini boats for 10 to 15 minutes and then sprinkle the cheese over the top. Bake them for another 10 minutes or until the zucchini is tender and the cheese is melted.

Storing Italian Stuffed Zucchini Boats

• Store leftovers in an airtight container in the fridge for three to four days. 

mel’s expert tips

• I like to use medium-sized zucchini for this recipe. Larger zucchini tend to be a little stringier and drier, so I would avoid using extra big ones. If you do use large zucchini you will need to add extra baking time to ensure they cook all the way through.
• If you prefer softer cooked zucchini, I recommend covering the baking dish with foil when you bake the boats. Just keep an eye on them so they don’t overcook and become soggy.
• You can make the filling ahead! It will keep in the refrigerator for a few days or you can freeze it. Just be sure to thaw it out before using it to make your boats. I don’t recommend prepping the zucchini ahead. Exposing the flesh will cause it to dry out if it sits too long.
• Love zucchini?! Try our Air Fryer Zucchini and Zucchini Fritters!

Italian Stuffed Zucchini Boats Recipe

4.67 from 3 votes

Italian Stuffed Zucchini Boats are the perfect way to enjoy an Italian-style dinner without all the carbs! This dinner recipe is a little lighter and healthier without sacrificing any of the savory Italian flavor.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Yield 4 servings

Serving Size 1 serving

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Ingredients

 

• 1 Tablespoon olive oil
• 1 pound Ground beef or turkey
• 2 cloves Garlic minced
• 1/2 cup Onion diced
• 1/4 tsp Black pepper
• 1 tbsp Italian seasoning
• 1/2 tsp Salt
• 1/2 cup jarred pasta sauce
• 4 Zucchini medium
• 1 cup Mozzarella cheese

Instructions

• Preheat oven to 400°F.
• Heat a large skillet over medium heat. Add 1 tablespoon olive oil, then add the meat, garlic and onion. Season with salt, pepper, and Italian seasoning and cook, stirring often, until meat is cooked through and no longer pink. Remove from heat. Drain fat if needed.
• Stir the pasta sauce into the meat mixture.
• Slice zucchini evenly lengthwise. Use a spoon to scoop out the middle of the flesh, leaving a small border with remaining flesh and being careful not to cut all the way through the zucchini.
• Spray a 9×13-inch baking dish with nonstick cooking spray. Place the cut zucchini cut-side up in the pan.
• Fill the zucchini boats with the meat mixture. Top with cheese half way through cooking.
• Bake the zucchini boats until they are golden on top, about 20-25 minutes.

Recipe Notes

• If you want your Zucchini to be softer cover with foil while you cook. Check carefully so it doesn’t get soggy.
• For extra flavor add a little pasta sauce on top at the end of the cooking process.

Recipe Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 12g | Protein: 29g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 720mg | Potassium: 985mg | Fiber: 3g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 39mg | Calcium: 224mg | Iron: 4mg

Nutritional information not guaranteed to be accurate

Course Main Course

Cuisine Italian

Keyword healthy meal, italian dinner, summer dish, vegetables

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Variations and Add-Ins

• Feel free to use ground beef, ground turkey, ground chicken, or Italian sausage.
• You can omit the meat and use your favorite meat substitute. Or, you can sauté some veggies like mushrooms or bell pepper to add to the mixture. The cooking time will vary if you do this.
• Use your favorite kind of pasta sauce – tomato sauce or marinara sauce is great. 
• We like mozzarella cheese on top, but you can also add some parmesan cheese or any other cheese with a melty texture. 
• If you want to add a side dish, you could serve with rice, garlic bread, buttered noodles, or a simple salad. Steamed or roasted vegetables are a delicious side, too! Broccoli, cauliflower, green beans and potatoes would be delicious.