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Home Recipes Ingredients Meat & Poultry Beef

Garden-Stuffed Zucchini Boats

Name: Garden-Stuffed Zucchini Boats
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 3 servings.
Cuisine: Europe, Italian
Ingredients: 3 medium zucchini; 3/4 pound ground beef; 3/4 cup chopped onion; 1/2 cup chopped green pepper; 2 garlic cloves, minced; 1-1/2 cups water, divided; 3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices); 1/2 cup chopped roasted sweet red peppers; 1/3 cup chopped fresh mushrooms; 1/4 cup uncooked ditalini or other small pasta; 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme; 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup grated Parmesan cheese; 1 cup shredded Italian cheese blend, divided; Pasta sauce, optional

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Test Kitchen Approved

Total Time

Prep: 40 min. + cooling Bake: 25 min.

Makes

3 servings

Updated: Jun. 30, 2023

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey

Ingredients

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers
1/3 cup chopped fresh mushrooms
1/4 cup uncooked ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

Directions

Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese.
Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

Nutrition Facts

2 stuffed zucchini halves: 489 calories, 24g fat (12g saturated fat), 103mg cholesterol, 992mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 36g protein.

Garden-Stuffed Zucchini Boats

Ingredients

Directions

Nutrition Facts

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