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Stuffed Zucchini Boats

They made for a hearty, filling, and guilt-free dinner that our whole
family enjoyed.  You’ll definitely want to give this recipe a try!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 400 kcal
Author Melinda Dilione

Ingredients

  • 2-3 large zucchinis makes 4-6 boats
  • 1 lb lean ground beef
  • 1 lb ground italian sausage I used chicken Italian sausage with cheese & parsley
  • 1 medium diced onion
  • 3-4 garlic cloves minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
  • 2 cans of diced tomatoes flavored-14.5 oz
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated parmesean cheese
  • 1 cup shredded mozzerella cheese
  • salt & pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Pre-heat oven to 350 degrees. Spray 13×9 Pyrex Pan with cooking spray.
  2. Add olive oli, minced garlic, onion and ground meats to pan and cook until brown, about 6-8 minutes.
  3. While the meat is browning, slice zucchini lengthwise and scoop out pulp. Set pulp aside and place zucchini boats in your baking pan.
  4. Chop your zucchini pulp into bite size pieces. When meats are done browning, pour this mixture into a large mixing bowl and add the chopped zucchini pulp.
  5. Add diced tomatoes, seasonings, bread crumbs, parmesean and 1/2 cup of the mozzerella cheese and mix well.
  6. Scoop a generous amount of this mixture into each zucchini boat.
  7. Bake for 35-45 minutes, adding remaining mozzerella to the top of the zucchini for the last 5 minutes.
Nutrition Facts
Stuffed Zucchini Boats
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.