If you’re looking for simple, healthy, and really tasty meal ideas, you are in the right place! I love zucchini, especially when it’s made into easy zucchini boats. They are perfect for weeknight dinners and use up any extra garden bounty.
I’ve put together three of my favorite zucchini boat recipes that are straightforward to make and everyone at your table will enjoy. Let’s get cooking!
Jump to Recipe:
- 1. Easy Ground Beef Zucchini Boats Recipe
- 2. Easy Keto Zucchini Lasagna Boats Recipe
- 3. Easy Stuffed Zucchini Boats Recipe
Easy Ground Beef Zucchini Boats Recipe
These simple ground beef zucchini boats are a hearty and healthy meal. They are easy to prepare and perfect for a weeknight dinner.
Key Ingredients & Tips for Ground Beef Zucchini Boats
- Ground Beef Quality: Use lean ground beef to avoid too much grease in your filling. Make sure to drain any extra fat after cooking.
- Zucchini Scooping: Scoop out the zucchini flesh carefully, leaving about a quarter-inch border around the edge. This helps the boats hold their shape during baking.
What You Need for Ground Beef Zucchini Boats
- 2 medium zucchini
- 1 lb lean ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- A little olive oil
⏱️ Time: 45 minutes🍽️ Yields: 4 servings
How to Make Ground Beef Zucchini Boats
Step 1: Prep the Zucchini
Preheat your oven to 375°F (190°C). Halve the zucchini lengthwise. Use a spoon to carefully scoop out the insides, leaving about a quarter-inch wall. Dice the scooped zucchini flesh and set it aside for the filling.
Step 2: Cook the Filling
In a large pan, cook the ground beef until it is no longer pink. Drain any fat. Add the diced onion and bell pepper, cooking until they soften. Stir in the diced tomatoes and the reserved zucchini flesh. Cook for a few more minutes until everything is heated through and well combined. Season with salt and pepper.
Step 3: Fill and Bake
Spoon the ground beef mixture evenly into the zucchini halves. Place them in a baking dish. Top each boat with shredded cheese. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
📝 Final Note
These zucchini boats make great leftovers! Store them in an airtight container in the refrigerator for up to 3 days.
Easy Keto Zucchini Lasagna Boats Recipe
Enjoy lasagna without the pasta with these keto-friendly zucchini boats. They are packed with creamy cheese and rich meat sauce.
Key Ingredients & Tips for Keto Lasagna Boats
- Ricotta Cheese Choice: For a creamy texture and to keep it keto, use full-fat ricotta cheese in your filling.
- Drain Zucchini: After scooping, lightly sprinkle the zucchini halves with salt and let them sit for 10-15 minutes. Then, pat them very dry with a paper towel. This helps remove excess water and prevents soggy boats.
What You Need for Keto Zucchini Lasagna Boats
- 2 medium zucchini
- 1 lb ground meat (beef or sausage)
- 1/2 cup full-fat ricotta cheese
- 1/4 cup shredded mozzarella cheese, plus extra for topping
- 1/4 cup grated Parmesan cheese
- 1/2 cup marinara sauce (make sure it’s sugar-free for keto)
- 1 large egg (optional, helps bind ricotta)
- Salt, pepper, garlic powder to taste
- Fresh basil for garnish (optional)
⏱️ Time: 50 minutes🍽️ Yields: 4 servings
How to Make Keto Zucchini Lasagna Boats
Step 1: Prep Zucchini and Meat
Preheat your oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the seeds and some flesh, leaving a border. Lightly salt the zucchini halves and let them sit for 10-15 minutes, then pat them very dry. Brown the ground meat in a skillet, drain any fat, and set aside.
Step 2: Make the Cheese Filling
In a medium bowl, combine the ricotta cheese, 1/4 cup mozzarella, Parmesan cheese, egg (if using), salt, and garlic powder. Mix everything well until smooth.
Step 3: Assemble and Bake the Boats
Place the patted dry zucchini halves in a baking dish. Spread a thin layer of sugar-free marinara sauce in each boat. Top with a layer of the cooked ground meat, then spoon the ricotta mixture on top. Sprinkle with more shredded mozzarella cheese. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
📝 Final Note
For an extra layer of flavor, sprinkle some fresh basil over the keto zucchini lasagna boats just before serving.
Easy Stuffed Zucchini Boats Recipe
These simple stuffed zucchini boats are a great way to use garden zucchini. You can customize them with your favorite vegetables and proteins.
Key Ingredients & Tips for Stuffed Zucchini Boats
- Flexible Vegetable Mix: Use whatever vegetables you have on hand, like mushrooms, spinach, or corn. Make sure to chop them finely so they cook through quickly.
- Protein Options: This recipe is very adaptable. You can easily use ground chicken, turkey, or even cooked lentils for a plant-based version instead of beef.
What You Need for Stuffed Zucchini Boats
- 2 medium zucchini
- 1 cup mixed vegetables, diced (e.g., bell peppers, mushrooms, carrots)
- 1/2 cup cooked rice or quinoa
- 1/2 cup shredded cheddar cheese, divided
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 small onion, diced
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make Stuffed Zucchini Boats
Step 1: Prepare the Zucchini
Preheat your oven to 375°F (190°C). Halve the zucchini lengthwise and scoop out the pulp, leaving a sturdy border. Chop the scooped zucchini pulp. Lightly brush the zucchini shells with olive oil and place them in a baking dish.
Step 2: Cook the Filling
In a pan, heat the remaining olive oil. Sauté the diced onion and minced garlic until fragrant. Add the diced mixed vegetables and the chopped zucchini pulp, cooking until they are tender. Stir in the cooked rice or quinoa, half of the shredded cheese, salt, and pepper.
Step 3: Stuff and Bake
Evenly fill each zucchini shell with the vegetable and rice mixture. Top with the remaining shredded cheese and, if you like, a sprinkle of breadcrumbs for extra crunch. Bake for 20-25 minutes, or until the zucchini is tender and the topping is golden.
📝 Final Note
These stuffed zucchini boats are great for meal prepping! Make a big batch at the start of the week and enjoy them for quick lunches or dinners.
