Italian zucchini boats are an easy dinner to the rescue that avoids both chicken and pasta. Both chicken and pasta can be made into fabulous recipes, but sometimes you just need a break! And if you’re like us, sometimes you just don’t know what to use ground beef for if you’re not making burgers or tacos. Don’t worry, we’ve got you!
Stuffed zucchinis are as easy as stuffed peppers, and require just as much work- which is not a lot. They cook easily and are easily reheated, which makes them perfect for meal prep for the week.
You can use ground turkey as well as beef for this recipe, or a meat substitute. I know meat usually comes sectioned by the pound, so feel free to either just use half or double the recipe if you want to just cook it all up at once. I originally made this with a full pound of beef, but it made way too much filling and I can’t get through 6 stuffed zucchini before they go bad.
As far as the marinara sauce, you can use your favorite brand, but if you’re interested in a homemade version check out my essential Italian herb pasta sauce. Add as much sauce to make the filling as saucy as you like.
Keep these Italian zucchini boats in the refrigerator for up to 4 days and enjoy!
For other veggie and flavor packed meal prep, check out my Italian veggie stew which is all time favorite.
Italian Zucchini Boats
Equipment
- baking dish
- skillet
Ingredients
- 3 zucchini, halved
- 1/2 lb ground beef
- 1/4 c quinoa
- 1/2 yellow onion, chopped
- 1-2 c marinara sauce
- 1 tsp basil
- 1 tsp oregano
- 1 tsp rosemary
- 1 tsp thyme
- t tsp ground fennel seed
- 1 tsp minced garlic
- salt and pepper to taste
- 1 tbsp olive oil
- 1 c Italian cheese of choice mozzarella, parmesan, blended cheese
Instructions
- Preheat the oven to 350. Cut the ends off of the zucchini and slice them in half, longways. Using a spoon, remove the seeds from each half. Lightly coat the inside half of the zucchini with olive oil. Bake for 15 minutes
- Cook the quinona according to directions
- In a skillet, add the chopped onion and ground beef, garlic, and spices. Cook until the beef is cooked through and drain any excess fat. Stir in the cooked quinoa, 1/2 C of cheese, and the marinara until it is as saucy as you like
- Remove the zucchini from the oven and fill the cavities with the meat filling. Use the remaining cheese to sprinkle on top. Bake for another 15 minutes
