An amazing way to get your kids to eat their veggies, these stuffed zucchini boats are fun, easy, and healthy.
I love making food fun. Sometimes all it takes is naming it something a little more interesting than what serious chefs might call it. I’m not sure what chefs would call these (zucchini a la Bolognese?) but to me, they’re stuffed zucchini boats! First, everything tastes better when it’s stuffed. It’s like getting two meals in one. Second, you get to use your imagination! Pretend these boats are sailing around on your plate, eventually docking in your mouth. Even if you haven’t worked your imagination in quite this way in a long while, your kids will take to it like… a boat to water! This is a great way to get them to eat a vegetable that they have yet to develop a taste for.
It’s imaginative and healthy — what else could you ask for?
Why You Will Love This Recipe
- The softness of the zucchini mixed with the texture of the Bolognese will make you want to take more bites before you’ve eaten what’s already in your mouth!
- These little boats are super cute and will impress your kids. Have fun telling them of seafaring adventures to get their imaginations going and taste buds tickled.
- Really quite simple to make but look impressive.
- Really low in carbohydrates, so it’s ideal for those nights when you crave Bolognese but don’t want to serve it on a bed of carb-heavy pasta.
Ingredients
Aside from the zucchini, all these ingredients are optional. It all depends on the variety of boat you want to make (see below for suggestions).
- 4 medium zucchini
- ½ brown onion, finely chopped
- 1 clove garlic, minced
- olive oil
- ½ lb sausage meat, out of the casing
- 1 tsp dried Italian-herb mix
- ½ cup marinara sauce
- ¼ cup mozzarella cheese, shredded
- salt and pepper
Prep time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings
Instructions
- Preheat oven to 375°F
- In a skillet over MEDIUM heat add a tablespoon of olive oil. Saute the onion, garlic, and sausage meat for 2-3 minutes until browned. Add in the spice mix, a pinch of salt and pepper, and the marinara sauce. Cook for another 8 minutes until the excess liquid has evaporated.
- Use a sharp knife to cut the top and tail off the zucchini, then slice in half lengthwise. Use a teaspoon and run it along the zucchini to scoop out all the seeds to make a boat.
- Brush oil on the zucchini. Fill the boats with the cooked minced meat, sprinkle with the cheese, and bake for 20 – 25 minutes until the cheese is melted and golden brown.
Variations
Think of this as a pasta-less Bolognese. As such, you have the freedom to add ingredients and make it into whatever dish you like. Here are some suggestions:
Low-carb: This recipe, while already low-carb, can be even lower-carb! Use ground turkey or chicken instead of sausage meat and top with a low-carb marinara sauce and shredded cheese made from almond or coconut milk.
Mexican-inspired: These will make a welcome addition to Taco Tuesday. Use ground beef or turkey seasoned with chili powder, cumin, and paprika. Heap dollops of salsa, avocado, and shredded cheese on top.
Taco: OR you could replace the tacos completely with these boats. Use ground beef or turkey like you would above but add taco seasoning. Then fill the zucchini boats with cooked rice, black beans, diced tomatoes, and shredded cheddar cheese. Serve sour cream and diced avocado on the side for topping.
Greek: We haven’t used ground lamb yet so we’re going to do so as we turn these boats Greek (you could also use ground turkey). Then complement the meat with Greek spices like oregano, mint, and lemon zest. The filling should comprise a mixture of cooked orzo, diced tomatoes, cucumber, and crumbled feta cheese. Then, the coup de grace? A drizzle of tzatziki sauce.
Caprese: One of my favorite variations of anything (check out my recipe for Caprese Flatbread Pizza)! Fill with diced tomatoes, fresh basil, and diced mozzarella cheese. Drizzle with balsamic glaze.
FAQs
You can prepare the mince and the zucchini boats beforehand and then assemble them and bake them just before serving. They are best served hot and straight out of the oven.
Yes, you can they need 10 minutes in the air fryer at 375°F.
Yes, you can stuff these with vegetables or beans. But why stop there? If you’re looking for suggestions on how to make these differently, take a gander at the Variations section above. Just omit the meat if you’re a vegetarian. With the spices and fixins, these boats will still taste great.
How to Store Zucchini Boats
Let the zucchini boats cool completely. Place them in an airtight container or wrap them in plastic or aluminum and store them in the fridge for up to four days. When you’d like to eat them, you can either microwave them for a couple of minutes or put them in the oven at 375°F for 10-15 minutes. You can also freeze them for up to 3 months.
Stuffed Zucchini Boats
Ingredients
- 4 medium zucchini
- ½ brown onion finely chopped
- 1 clove garlic minced
- olive oil
- ½ pound sausage meat out of the casing
- 1 tsp Italian spice mix
- ½ cup marinara sauce
- ¼ cup mozzarella cheese shredded
- salt and pepper
Instructions
- Preheat the oven to 375°F
- In a skillet over MEDIUM heat add a tablespoon of olive oil. Saute the onion, garlic, and sausage meat for 2-3 minutes until browned. Add in the spice mix, a pinch of salt and pepper, and the marinara sauce. Cook for another 8 minutes until the excess liquid has evaporated.
- Use a sharp knife to cut the top and tail off the zucchini, then slice in half lengthwise. Use a teaspoon and run it along the zucchini to scoop out all the seeds to make a boat.
- Brush oil on the zucchini. Fill the boats with the cooked minced meat, sprinkle with the cheese, and bake for 20 – 25 minutes until the cheese is melted and golden brown.
Notes
- You can prepare the mince and the zucchini boats beforehand and then assemble and bake them just before serving. They are best served hot and straight out of the oven.
- You can also make these zucchini boats in the air fryer. Just cook them for 10 minutes at 375°F.
