This recipe for stuffed zucchini boats has been a weeknight lifesaver in my kitchen for years. I first put this combination together on a busy Thursday when I had three medium zucchinis in the crisper, a half pound of ground beef, and a jar of marinara I wanted to finish. The result was unexpectedly comforting: tender zucchini holding a robust, tomato-forward meat filling with a golden blanket of melted cheese. It’s one of those dishes that looks like effort went into it, but actually comes together quickly and reliably.

I love these for their balance of textures and flavors — the zucchini softens but still holds shape, the filling is savory with garlic and onion notes, and the cheeses add that gooey, salty finish. Whether you make the beef version or swap in ground turkey for a lighter option, these boats are adaptable, satisfying, and excellent for feeding a small family or prepping for lunches. They also travel well to potlucks and have earned applause from picky eaters who tend to avoid vegetables.

Ingredients

• 3 medium zucchinis: Choose firm, evenly sized zucchinis (about 6–7 inches long). Medium zucchinis hold their shape well; avoid overly large ones that are watery or seedy.
• 1 tablespoon olive oil: Use extra-virgin for flavor or a neutral olive oil if you prefer a lighter taste; this sautés the aromatics and prevents sticking.
• 1/2 pound ground beef (or ground turkey): I use 85/15 ground beef for good flavor without excessive grease; swap in lean ground turkey for a lighter version and adjust seasoning with a pinch more salt.
• 1/2 cup onion, finely chopped: Yellow or sweet onion adds mellow sweetness; chop finely so it softens evenly in the skillet.
• 2 cloves garlic, minced: Fresh garlic gives the best fragrance; pressed or finely minced works—add toward the end of sautéing to avoid bitterness.
• 1 cup marinara sauce: Choose a flavorful jarred sauce or homemade tomato sauce; aim for one with herbs and no excessive sugar for best balance.
• 1/2 cup shredded mozzarella cheese: Whole-milk or part-skim both melt well; shred fresh mozzarella for the creamiest texture.
• 1/4 cup grated Parmesan cheese: Use Parmigiano-Reggiano or a good-quality grated Parmesan for salty depth; add on top before baking for golden color.
• 1/4 teaspoon dried oregano and 1/4 teaspoon dried basil: Dried herbs concentrate flavor—if using fresh, use a tablespoon of chopped basil and a teaspoon of chopped oregano.
• Salt and pepper, to taste: Season in layers—taste the filling before stuffing so the seasoning is balanced.
• Fresh parsley or basil, chopped (optional): A sprinkle of fresh herbs brightens the finished dish and adds color.

Instructions

Preheat the Oven:Preheat your oven to 375°F (190°C). A fully preheated oven ensures even cooking and helps the cheese bubble and brown in the time specified.Prepare the Zucchini:Wash the zucchinis and slice them lengthwise. Use a spoon to scoop out the seeds and about 1/4 inch of flesh to make a stable boat; keep the scooped zucchini flesh to add back into the filling. Leaving sturdy walls prevents the boats from collapsing as they bake.Sauté the Aromatics:Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds more until fragrant—watch closely so garlic doesn’t burn.Brown the Meat:Add 1/2 pound ground beef (or turkey) to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 5–7 minutes. If using fattier beef, tilt the pan or spoon off excess fat before proceeding so the filling isn’t greasy.Add Zucchini Flesh:Chop the reserved zucchini flesh and stir it into the skillet. Cook 2–3 minutes until softened; this prevents a watery filling and marries the vegetable flavor into the meat.Mix in Sauce and Spices:Stir in 1 cup marinara sauce, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, and salt and pepper to taste. Let the mixture simmer gently for 4–5 minutes so flavors meld and the mixture thickens slightly.Stuff the Boats:Remove the skillet from heat. Spoon the meat mixture evenly into the zucchini halves, piling slightly to fill each cavity generously.Top with Cheese:Sprinkle 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan over each filled boat. The combination gives creamy melt and a savory, golden crust.Bake Until Tender:Arrange the boats in a baking dish and bake at 375°F (190°C) for 20–25 minutes, until the zucchini is tender when pierced and the cheese is melted and bubbling. For a crispier top, finish under the broiler for 1–2 minutes—watch carefully to avoid burning.Garnish and Serve:Let the boats rest 3–5 minutes after baking so the filling sets. Sprinkle with chopped fresh parsley or basil before serving for color and freshness.

Storage Tips

Store cooled, uncut boats in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze fully baked boats wrapped tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Label with the date and plan to use within 3 months. To reheat, thaw overnight in the refrigerator and warm in a 350°F (175°C) oven until heated through, or reheat directly from frozen adding extra time and covering to prevent over-browning.

Ingredient Substitutions

If you’d like a lighter version, swap ground turkey for ground beef and use part-skim mozzarella. For a vegetarian take, omit meat and increase cooked lentils or firm crumbled tofu by about 1 cup, seasoned well. If you prefer a spicier profile, add 1/4 teaspoon red pepper flakes or a splash of hot sauce. You can also use fresh tomatoes instead of marinara; use 1 1/2 cups chopped ripe tomatoes and simmer until thickened.

Serving Suggestions

Serve these boats on a platter garnished with fresh basil leaves and a drizzle of good olive oil. They pair nicely with a simple green salad, crusty bread for mopping up sauce, or a side of roasted potatoes for a heartier meal. For a lighter plate, offer a lemony arugula salad to cut through the richness of the cheese and meat.

Cultural Background

Stuffed vegetables are a beloved technique across Mediterranean and Middle Eastern cuisines—each region uses local grains, herbs, and proteins. These zucchini boats are an Italian-American interpretation, leaning on classic tomato sauce and cheeses to create familiar flavors that pair well with summer zucchinis. The idea of hollowing vegetables and filling them is centuries old and speaks to resourceful, seasonal cooking.

Seasonal Adaptations

In summer, use fresh garden zucchini and a simple tomato sauce with fresh basil. In cooler months, swap zucchini for summer squash varieties or try a similar method with halved bell peppers for an autumnal feel. Add winter herbs like a touch of rosemary or sage and use a richer meat mixture for a heartier, seasonal variation.

Meal Prep Tips

To streamline weeknight cooking, prepare the meat filling in advance and store it in the fridge for up to 2 days. When ready to eat, hollow the zucchinis and stuff, then bake. Alternatively, assemble all boats in a dish, cover, and refrigerate for a few hours before baking. This saves active time on dinner night and is great for planning school lunches or packed dinners.

These zucchini boats are simple to make, endlessly adaptable, and always welcome at the table. Give them a try on your next busy evening — I think they’ll become a staple like they did in my home.