Stuffed Zucchini Boats Recipe

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When zucchini season comes around, it comes with a vengeance. There isn't a small amount of zucchini – there is an overabundance. It's hard to know what to do with all of the healthy garden haul, and we have just the thing. This recipe is easy and delicious, and it reheats well, making it the perfect recipe to make in advance for a full week of healthy meals.

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Image Credit: Jackie Dodd

Things You'll Need

  • 4 medium-size zucchinis

  • 1 pound ground meat (turkey, chicken, beef or Impossible meat)

  • Taco seasoning

  • Salt to taste

  • 1 tablespoon olive oil

  • 1 cup shredded cheddar cheese

  • Toppings: sour cream, salsa, cilantro, black olives

Image Credit: Jackie Dodd

Step 1: Cut the Stems

Preheat the oven to 350°F. Cut the stems off the zucchini.

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Image Credit: Jackie Dodd

Step 2: Slice the Zucchini

Slice the zucchini in half lengthwise.

Image Credit: Jackie Dodd

Step 3: Scoop the Zucchini

Scoop out the center of the zucchini, leaving a wall on all sides.

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Image Credit: Jackie Dodd

Step 4: Cook the Meat

Cook the meat in a skillet over medium-high heat, breaking it up as it cooks. Drain off any fat. Sprinkle with taco seasoning and salt until well combined.

Image Credit: Jackie Dodd

Tip

If you like it a little saucier, add a can of fire-roasted tomatoes or a few tablespoons of tomato sauce to the cooked meat.

Step 5: Prebake the Zucchini

Drizzle the zucchini with oil on the cut side. Place it on a baking sheet covered with aluminum foil, cut side down. Bake for 10 minutes. Flip the zucchini once it is cool enough to handle.

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Image Credit: Jackie Dodd

Step 6: Fill the Zucchini

Fill the zucchini boats with the ground meat and top with cheese.

Image Credit: Jackie Dodd

Step 7: Bake the Zucchini

Bake for 12 to 15 minutes or until the cheese has melted.

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Image Credit: Jackie Dodd

Step 8: Top and Serve

Add your desired toppings, such as sour cream, salsa, cilantro and black olives, and serve.

Image Credit: Jackie Dodd
Image Credit: Jackie Dodd

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