Zucchini Boats Recipe

4.5 18 18
Zucchini Boats Recipe
Zucchini Boats Recipe photo by Taste of Home
Publisher Photo

Zucchini Boats Recipe

Read Reviews
4.5 18 18
Publisher Photo
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like this. —Mrs. C. Thon, Atlin, British Columbia
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef
  • 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 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 13x9-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.
Originally published as Zucchini Boats in Taste of Home Ground Beef Cookbook 1999, p162

Nutritional Facts

1 stuffed zucchini half: 312 calories, 20g fat (9g saturated fat), 81mg cholesterol, 337mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 24g protein.

  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef
  • 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 shredded cheddar cheese, divided
  • 2 tablespoons ketchup
  • Salt and pepper to taste
  1. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
  2. 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 13x9-in. baking dish. Sprinkle with remaining cheese.
  3. 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.
Originally published as Zucchini Boats in Taste of Home Ground Beef Cookbook 1999, p162

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Reviews forZucchini Boats

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MY REVIEW
Cindy User ID: 2406050 268626
Reviewed Jun. 28, 2017

"I made these last night and they were delicious. I used 1 cup of medium salsa instead of the ketchup which gave it a little extra flavor. I will definitely make these again. Oh, and anyone looking for the nutritional info, it is posted just below the recipe."

MY REVIEW
rmbarr059 User ID: 4046105 260548
Reviewed Jan. 30, 2017

"This was good, but please is there any way to get the nutrition info? I ended up leaving out the mushrooms because my hubby doesn't like them and it turned out very good."

MY REVIEW
Martin User ID: 9039576 259720
Reviewed Jan. 15, 2017

"The zucchini was undercooked even with an extra 10 minutes. It was bad enough that my son was dry-heaving and swearing he never wants to eat zucchini again. I wish I was making this up."

MY REVIEW
MontanaMarty User ID: 8918879 252996
Reviewed Aug. 21, 2016

"Good stuff! I made four boats just like the recipe and four more using italian sausage, mozarella and roma tomato chunks instead of ketchup.

Both good but I'm not a huge ketchup fan so the second one was better for me and like my meaty, not so juicy garden romas for this type of recipe.
Hint: go easy or omit added salt with any recipe calling for cheese. You can always add more salt to taste when done!
Going to make the second one again with my larger garden zucchini tomatoes. May sprinkle in a few black olives too."

MY REVIEW
bfsanborn User ID: 5205170 252645
Reviewed Aug. 13, 2016 Edited Jan. 17, 2017

"Loved this recipe! It's always a plus when I can get my meat and vegetable all together."

MY REVIEW
jaba29 User ID: 2528020 251698
Reviewed Jul. 21, 2016 Edited Jan. 17, 2017

"This recipe is very good and it's easy. Husband loved it!"

MY REVIEW
qalady01 User ID: 5774249 250655
Reviewed Jul. 20, 2016

"Please start adding calorie and nutrient numbers. Look delicious, but I have trying to figure out the calories, so I look for a recipe that has them."

MY REVIEW
smith222 User ID: 4337780 250632
Reviewed Jul. 19, 2016

"Made this recipe tonight and we loved it! Will definitely make it again."

MY REVIEW
karrmom User ID: 7502895 83798
Reviewed Jun. 28, 2014

"Fantastic! We used Jimmy Dean regular sausage instead, which was a little extra kick. Yummy!"

MY REVIEW
Fire291 User ID: 934301 68980
Reviewed Aug. 31, 2013

"made this last night for supper ~ everyone enjoyed them ~ easy to make and yummy ~ will make them again"

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