Zucchini Boats Recipe

4.5 28 30
Zucchini Boats Recipe
Zucchini Boats Recipe photo by Taste of Home
Publisher Photo

Zucchini Boats Recipe

Read Reviews
4.5 28 30
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
xlsalbums User ID: 5254917 272919
Reviewed Sep. 11, 2017

"This was okay. Pretty easy to make but not as flavorful as I would like."

MY REVIEW
Lynn User ID: 9237154 272205
Reviewed Aug. 25, 2017

"As is, I would rate this recipe a 3.5/4 stars. Modifications I plan to make for the next time: 1) sweet italian sausage instead of ground beef, 2) pasta sauce instead of ketchup, 3) blanch the zucchini 1-2 minutes in water, 4) salt and pepper the zucchini boat bottoms prior to filling. I recommend the blanching because though my boats were cooked, they weren't exactly "tender". I could still get a fork through it, but it had more snap than I was expecting or wanting. Also, maybe brush oil on the zucchini before cooking so the exposed edges don't get so dry."

MY REVIEW
Patricia User ID: 9051283 272092
Reviewed Aug. 22, 2017

"The filling is great, used marinara sauce instead of ketchup. This would

Tast great as a appetizer on toasted banquettes- the zucchini
Boats are tasteless, there is enough zucchini in the mix."

MY REVIEW
WonkyGirl User ID: 8252934 271573
Reviewed Aug. 9, 2017

"Really good ! No peppers on hand so added more chopped onions and mushrooms plus two fresh chopped tomatoes. Mixed in marinara sauce (instead of katsup) and spooned over top after baking. While chopping vege's I parboiled zucchini to cut baking time. A nice dinner with crusty toasted garlic bread. (Ha, ha, I had never scooped out zucchini before so it seemed fumbly. Until I stood the halves on end and scraped down the middle. It was easy that way, maybe will help someone else). :-)"

MY REVIEW
Reggi User ID: 9088863 270332
Reviewed Aug. 4, 2017

"Yum! Was short on time, so I started baking the zucchini as I cooked the ground beef mixture. After filling the zucchini I only had to bake for 10 more minutes until they were done. Need to cut sodium in Hubbys diet, so cut cheese in half and used no salt ketchup. I think next time I will add a jalapeno to give it a kick since my version lacks the salt. Even as a low sodium version they were still very good without the kick! Definitely will make again! Thanks for the recipe!"

MY REVIEW
Germaine User ID: 9049682 270291
Reviewed Aug. 2, 2017

"Made this, substitued sweet Italian sausage for the ground beef..delicious."

MY REVIEW
TerryH1387 User ID: 2222889 270281
Reviewed Aug. 2, 2017

"Following another suggestion I used 1 cup salsa instead of ketchup to give it more flavor. I also used Mexican cheese instead of cheddar and didn't use mushrooms as I didn't have any on hand. I appreciated a stuffed zucchini recipe with ground beef instead of sausage and this was a nice way to use up too much zucchini."

MY REVIEW
nonnakoz User ID: 5234509 270271
Reviewed Aug. 2, 2017

"Awful, nothing good to say about this"

MY REVIEW
gunslinger User ID: 544392 270247
Reviewed Aug. 1, 2017

"I had a small amount of ground beef I needed to use so when this popped up in my daily e-mail I thought a 1/2 recipe was the perfect way to use it . I thought it was easy to prepare and pretty tasty but a little bland for my taste so I topped it with a little salsa and it was delicious. Very easy to halve since I just needed 2 zucchini halves. I would definitely make this again."

MY REVIEW
Ruthey01 User ID: 8548783 270214
Reviewed Jul. 31, 2017

"I am a vegetarian so I skipped the beef. It turned out great. Next time I'm going to try meatless crumbles."

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