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stuffed zucchini boats recipe
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Stuffed zucchini boats featuring a rich ground beef filling made extra creamy with feta cheese, topped with a crispy herbed Panko crumble.
Ingredients
Scale
- 2 large zucchini (approx. 700–800 g total)
- 45 mL (3 tbsp) olive oil, divided
- 1 medium onion (approx. 150 g), finely diced
- 3 cloves garlic, minced
- 450 g (1 lb) ground beef (80/20 lean)
- 30 g (2 tbsp) tomato paste
- 400 g (14.5 oz) can crushed tomatoes
- 120 mL (0.5 cup) vegetable broth
- 5 mL (1 tsp) dried oregano, divided
- 2.5 mL (0.5 tsp) smoked paprika
- 2.5 mL (0.5 tsp) black pepper
- 5 mL (1 tsp) salt, or to taste
- 60 mL (0.25 cup) heavy cream
- 100 g (3.5 oz) feta cheese, crumbled
- 60 g (1 cup) Panko breadcrumbs
- 15 g (0.25 cup) fresh parsley, chopped, plus more for garnish
- 5 g (1 tbsp) fresh oregano, chopped, plus more for garnish
Instructions
- Prepare Zucchini Boats and Preheat Oven: Preheat oven to 190°C (375°F). Halve each zucchini lengthwise and use a spoon to carefully scoop out the flesh and seeds, creating a 1 cm (0.4 inch) border; finely chop the flesh and set aside (discarding watery seeds). Season the hollowed boats with salt and pepper, place cut-side up on a parchment-lined baking sheet, and pre-bake for 10-12 minutes to partially tenderize them.
- Sauté Aromatics and Zucchini Flesh: While the boats pre-bake, heat 30 mL (2 tbsp) olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened; add minced garlic and chopped zucchini flesh, cooking for another 3 minutes until fragrant.
- Brown Ground Beef and Simmer Filling: Add ground beef to the skillet, breaking it apart; cook for 8-10 minutes until browned, then drain any excess fat. Stir in the tomato paste, cooking for 1 minute before adding crushed tomatoes, vegetable broth, 2.5 mL (0.5 tsp) dried oregano, smoked paprika, black pepper, and salt. Bring to a simmer, reduce heat to low, and cook for 10 minutes to allow flavors to meld and sauce to thicken slightly.
- Finish Filling and Prepare Topping: Remove the skillet from heat and stir in the heavy cream and crumbled feta cheese until combined. In a separate small bowl, combine Panko breadcrumbs with the remaining 15 mL (1 tbsp) olive oil, 2.5 mL (0.5 tsp) dried oregano, fresh parsley, and fresh oregano.
- Assemble and Final Bake: Carefully fill each pre-baked zucchini boat with the creamy tomato-feta meat filling. Evenly sprinkle the herbed Panko crumble over the top. Return the baking sheet to the oven and bake for another 20-25 minutes, or until the zucchini is fork-tender and the crumble is golden brown and crispy.
- Rest and Serve: Let the stuffed zucchini boats rest for 5 minutes before serving to prevent them from falling apart when transferred. Garnish with additional fresh chopped parsley and oregano.
Notes
To customize the recipe, ground turkey or chicken can be used in place of ground beef. If the filling mixture seems too dry after simmering, add an extra splash of broth or water before adding the cream and feta. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 480 calories
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg