Hey there, food lovers!
Looking for a fun and easy dinner idea? I’ve got you covered!
Today, I’m excited to share my delicious ground beef zucchini boats.
These little guys are packed with flavor and make a great way to sneak in some veggies.
They’re simple to make and perfect for any night of the week.
Let’s dive in and get cooking!
Ingredient Substitutions
Ground turkey can be replaced with lean ground beef, ground chicken, or plant-based crumbles for different dietary preferences. These alternatives maintain similar texture and protein content while offering varied flavors. Adjust cooking time slightly for plant-based options.
Zucchini can be substituted with hollowed-out bell peppers or eggplants for a different twist on the dish. This change may require adjusting baking time to ensure proper tenderness.
Mozzarella cheese can be swapped with dairy-free cheese alternatives or nutritional yeast for a vegan option. Use slightly less nutritional yeast, as it has a stronger flavor. For a different cheese profile, try feta or goat cheese in place of mozzarella. These substitutions allow for customization while maintaining the dish’s overall character and nutritional balance.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 65-75 g
- Fat: 30-35 g
- Carbohydrates: 50-55 g
Ingredients
- 4 medium to large zucchinis
- 1 cup chopped onions
- 1 green bell pepper
- 1 cup reserved zucchini flesh
- 1 tablespoon italian seasoning
- 1 1/2 cups strained tomatoes
- 2 teaspoons olive oil
- 1 pound ground turkey
- Salt
- Black pepper
- 1 to 2 tablespoons shredded mozzarella cheese
- Garlic (quantity not specified)
Step 1: Prepare the Zucchini Boats
Begin by bringing a large pot of water to a boil.
While the water is heating up, trim the tops and bottoms off four medium to large zucchinis, then slice each zucchini in half lengthwise.
Use a spoon to scoop out the center of each zucchini half, leaving about 1/4 inch of flesh around the sides to create zucchini boats.
You should have eight halves.
Place the scooped-out zucchini flesh in a clean dish towel and squeeze out any excess water.
Roughly chop one cup of the squeezed zucchini flesh to use in the filling.
Once the water is boiling, par-boil the zucchini boats for 1 minute, then remove and set aside.
Step 2: Create the Filling
In a large non-stick sauté pan, heat a couple of teaspoons of olive oil over medium heat.
Add the ground turkey to the pan, season with salt and pepper, and break it up until it is crumbled and cooked through, ensuring there is no pink left.
Push the cooked turkey to one side of the pan and add another teaspoon of olive oil.
Next, add one cup of chopped onions, chopped green bell pepper, chopped garlic, and the reserved chopped zucchini.
Season this mixture with salt, black pepper, and one tablespoon of Italian seasoning.
Stir in 1.5 cups of strained tomatoes (or crushed tomatoes/tomato sauce) and mix everything together.
Bring to a simmer, cover with a lid, and let it cook for 10 to 15 minutes.
Check halfway through and add more tomatoes if it looks dry.
Step 3: Assemble the Zucchini Boats
Once the filling is cooked, let it cool for about 5 minutes.
Preheat your oven to 350°F (175°C).
Line a baking dish with the prepared zucchini boats, and you may need two dishes to fit all of them.
Spoon about 1/4 to 1/3 cup of the filling into each zucchini boat, filling slightly above the edges without overfilling.
If there is any extra filling, distribute it among the zucchini boats.
Step 4: Top and Prepare for Baking
Sprinkle 1 to 2 tablespoons of shredded mozzarella cheese over the top of each stuffed zucchini boat.
Cover the baking dish with foil.
If you’re preparing ahead, refrigerate for up to 24 hours.
When ready to cook, bring the dish to room temperature before baking.
Step 5: Bake and Serve
Place the covered baking dish in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the foil and check to ensure the cheese is melted and the zucchini is tender but still has a slight bite.
Serve immediately and enjoy your flavorful stuffed zucchini boats.
