So, there’s this new dinner recipe I’ve been making. Stuffed Zucchini Boats 2 ways!
I get so bored with the same old stuff, don’t you? It’s not that I don’t have fun ideas for dinners, honestly, my mind is full of ideas, recipes I want to develop, things I want to try, but I feel like I’m the only one who wants to eat new things.
My solution is every week or two, try something new. Hey, that rhymes. Let’s say it together, “every week or two, try something new!” lol, well that was fun.
So, the fun thing with this recipe is you can stuff them with anything you want! I give two ways here, but you can get creative! You could make them with tomato, basil, and mozzarella, Mexican, quinoa, and herbs, etc….
My family loves the Italian stuffed and I love the veggie stuffed! I was making them the other night and Tim called and asked me what was for dinner. I told him Zucchini boats and he said, “ok, those have meat right?” I told him yes, the ones for him would have meat. I made an extra vegetable stuffed and put it on his plate. I don’t know if he would admit it, but I think he liked it better.
Is Zucchini really that healthy? Yes, it sure is!
Check out some health benefits.
- Great source of dietary fiber.
- Rich in Vitamin A & C.
- Anti-inflammatory
- Helps prevent arthritis
- Rich in minerals
- Great for Eye health
Check out how easy these are to make!
For more vegetarian dinner recipes check out Spicy Lime Chickpea Tacos with Cilantro Lime Crema!
Stuffed Zucchini Boats 2 Ways
Ingredients
Italian Stuffed
- 4 medium zucchini 8 halves
- 1 pound grass-fed hamburger
- ½ yellow onion diced
- 1 ½ cup marinara sauce
- 2 cloves garlic grated
- 2 tablespoon fresh chopped parsley plus more to garnish with if you want
- 2 tablespoon fresh chopped basil
- Top with desired amount shredded mozzarella or parmesan cheese.
- Pink salt and black pepper buy pink salt here to taste
- A couple tablespoon of refined coconut oil, avocado oil, or olive oil.
Veggie Stuffed
- 3 medium zucchini 6 halves
- ½ large red onion cut in thick slices
- ½ cup red bell pepper cut in slices
- 1 cup fresh spinach
- ½ of zucchini sliced and halved
- 2 sliced Jalapeno peppers remove seeds for less heat
- 2 large garlic cloves grated
- Salt and pepper to taste
- 1-2 tablespoon balsamic vinegar
- A couple of tablespoon of refined coconut oil, avocado oil, olive oil divide for frying and topping before adding to oven
- Desired amount of grated mozzarella or parmesan to top
Instructions
Italian Stuffed
- Cut your zucchini in half longways and scoop out center with a spoon.
- Season the zucchini lightly with salt and pepper and set aside on a cookie sheet or large baking dish.
- In a frying pan add a little oil, and sauté onions for 2-3 minutes. Add hamburger meat and season with salt and pepper. You can also add Italian seasoning and garlic powder for extra taste. Cook until meat is cooked through.
- Add grated garlic and stir in.
- Stir in the marinara sauce
- Add in chopped parsley and basil.
- Spoon mixture evenly into prepared zucchini, and top with cheese.
- Drizzle with oil.
- Cover and bake at 375 for 25-30 minutes.
- Uncover and bake another 5-10 minutes or until cheese is lightly brown.
Veggie Stuffed
- Cut you zucchini in half longways and scoop out center with a spoon.
- Season the zucchini lightly with salt and pepper and set aside onto a cookie sheet or large baking dish.
- Add oil to the pan. Add cut up onions, and bell pepper and sauté for 2-3 minutes over medium heat.
- Add remaining veggies.
- Season generously with salt and pepper and stir in balsamic.
- Cook until vegetables start to get tender.
- Spoon mixture evenly into prepared zucchini, and top with cheese.
- Drizzle with oil.
- Cover and bake at 375 for 25-30 minutes.
- Uncover and bake another 5-10 minutes or until cheese is lightly brown.
Notes
- You may need to bake a little longer depending on how big your zucchinis are.
- Italian yields 8 zucchini halves
- Veggie yields 4 zucchini halves
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