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Zucchini Boats

 Zucchini Boats
After working hard all our lives and raising a family, we're now enjoying a simpler life. That back-to-the-basics approach includes down-home foods like this. - Mrs. C. Thon, Altin, British Columbia
4 ServingsPrep: 35 min. Bake: 25 min.

Ingredients

  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2 tablespoons ketchup
  • Salt and pepper to taste

Directions

  • Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop
  • out pulp, leaving 1/2-in. shells. Finely chop pulp.
  • In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers
  • over medium heat until meat is no longer pink; drain. Remove from
  • the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well.
  • Spoon into the zucchini shells. Place in a greased 13-in. x 9-in.
  • baking dish. Sprinkle with remaining cheese.
  • Bake, uncovered, at 350° for 25-30 minutes or until zucchini is
  • tender. Yield: 4 servings.
When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.