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Easy Stuffed Zucchini Boats Recipe with Beef, Marinara, and Mozzarella

Easy Stuffed Zucchini Boats Recipe

Tender zucchini halves are filled with seasoned ground beef or mild Italian sausage, marinara, breadcrumbs, Parmesan, and mozzarella, then baked until tender and golden. This recipe makes eight zucchini boats and serves four.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Zucchini Boats
  • 4 Medium zucchini, about 6–8 ounces each
  • 1 tablespoon Olive oil, divided
Meat Filling
  • 1 pound Ground beef or mild Italian sausage
  • 1 Small yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1/2 cup Marinara or tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt, plus more for the zucchini
  • 1/4 teaspoon Black pepper
Topping and Binder
  • 1/3 cup Plain or Italian-seasoned breadcrumbs
  • 1/4 cup Grated Parmesan cheese
  • 1/2 cup Shredded mozzarella cheese

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly oil a 9-by-13-inch baking dish.
  2. Wash and trim the zucchini, then cut each one lengthwise in half. Scoop out the center flesh, leaving about a 1/4-inch-thick shell, and chop the removed flesh.
  3. Place the zucchini halves cut-side up in the prepared baking dish. Season lightly with salt and brush or drizzle with a little of the olive oil.
  4. Brown the ground beef or mild Italian sausage in a skillet over medium-high heat. Drain excess fat if necessary.
  5. Add the diced onion and cook for 3–4 minutes, until it begins to soften. Stir in the garlic and cook for about 30 seconds.
  6. Stir in the chopped zucchini flesh, marinara, Italian seasoning, kosher salt, and black pepper. Simmer for 3–5 minutes.
  7. Remove the skillet from the heat and mix in the breadcrumbs and grated Parmesan.
  8. Spoon the filling into the zucchini shells, dividing it evenly among all eight halves. Sprinkle the shredded mozzarella over the tops.
  9. Cover the baking dish loosely with foil and bake for about 15 minutes. Remove the foil and continue baking for another 8–12 minutes, until the zucchini is tender and the cheese is melted and lightly browned.
  10. Let the zucchini boats rest briefly before serving. Spoon any flavorful sauce from the baking dish over the top if desired.

Notes

Leave a 1/4-inch shell so the zucchini holds its shape. Drain excess fat and liquid before stuffing to prevent watery boats. For firmer zucchini, bake uncovered for the entire cooking time; for softer zucchini, cover during the first part of baking. Store leftovers refrigerated and reheat gently until warm.