Healthy Zucchini Boats: Easy Weeknight Meal (Print Version)

Whip up healthy Zucchini Boats for a vibrant, flavorful weeknight dinner. Simple ingredients, comforting taste, and so much fun to make!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 80 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: High-Protein, Low-Carb

# Ingredients:

→ Main Ingredients

01 - Large Zucchini (3 medium)
02 - Ground Turkey or Lean Ground Beef (1 lb)
03 - Yellow Onion (1 small, diced)
04 - Diced Tomatoes (1 can, 14.5 oz, undrained)
05 - Tomato Paste (2 tbsp)

→ Flavor Boosters

06 - Garlic (3 cloves, minced)
07 - Italian Seasoning (1 tsp)
08 - Salt & Black Pepper (to taste)

→ Cheesy Topping

09 - Mozzarella Cheese (1 cup, shredded)
10 - Parmesan Cheese (1/4 cup, grated)

→ Fresh Finish

11 - Fresh Parsley (2 tbsp, chopped, for garnish)

# Instructions:

01 - First things first, grab those beautiful zucchinis. Wash them up, then carefully slice them in half lengthwise. Now for the fun part: scooping! Use a spoon or a melon baller to gently scoop out the flesh, leaving about a quarter-inch border all around. Don't go too thin, or your boats might fall apart. I've definitely scooped too deep before, ending up with floppy zucchini! Chop up that scooped flesh; we're going to use it in our filling, so no waste here!
02 - Heat a large skillet over medium-high heat. Add your ground turkey or beef and cook, breaking it up with a spoon, until it's browned. Drain any excess fat – nobody wants greasy boats, to be real. Toss in the diced onion and cook until it softens, about 5 minutes. Then, add your minced garlic and the chopped zucchini flesh. Sauté for another 3-4 minutes until the zucchini is tender-crisp. The aroma at this stage is just incredible, honestly.
03 - Now, stir in the diced tomatoes (undrained!), tomato paste, and Italian seasoning. Give it a good mix, making sure that tomato paste is fully incorporated. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those amazing flavors to meld together beautifully. I always peek in and stir it a few times, just to make sure nothing's sticking. Season with salt and pepper to your liking; this is where you make it *yours*!
04 - Preheat your oven to 375°F (190°C). Arrange your hollowed-out zucchini halves in a baking dish. Now, it's time to fill them up! Spoon the meat and tomato mixture generously into each zucchini half. Remember my early mistake? Don't overfill! Leave a tiny bit of space at the top, just enough for the cheese to melt without making a huge mess. I always try to make them look pretty, but sometimes they're a little lopsided, and that's totally okay!
05 - Pop that baking dish into the preheated oven and bake for 20-25 minutes. You want the zucchini to start softening and the filling to be nice and bubbly. This is where the magic starts to happen, and your kitchen will smell divine. I usually set a timer and then wander off, only to remember when the timer screams at me! Check for tenderness with a fork; it should be easy to pierce but still hold its shape. These boats are almost ready!
06 - Carefully remove the zucchini from the oven. Sprinkle that glorious shredded mozzarella and grated Parmesan cheese generously over the top of each boat. Return them to the oven for another 5-10 minutes, or until the cheese is beautifully melted and bubbly, and maybe even a little golden-brown at the edges. If you're feeling fancy, a quick broil for a minute or two will get those golden spots. Let them cool for a few minutes before serving – they'll be hot!

# Notes:

01 - Don't scoop your zucchini too thin; you need enough wall to hold the filling without collapsing. I learned that the hard way, trust me.
02 - Always season your filling generously. Bland stuffed zucchini is a tragedy, so taste and adjust before stuffing!
03 - If your zucchini are really big, they might take a bit longer to soften, so adjust baking time accordingly.
04 - For extra flavor, lightly salt the zucchini halves and let them sit cut-side down for 15 minutes before scooping; it draws out excess water.

# Equipment Needed:

01 - Large skillet
02 - Baking dish
03 - Spoon/melon baller

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 20g
Protein: 30g

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