Stuffed Zucchini Boats (Beef, Rice or Sausage)

What Makes This Recipe Work

Scooping and pre-baking the shells removes excess water and firms the zucchini before the wet filling goes in. A quick simmer of the filling builds flavor, and a final broil gives the cheese a golden top.

Ingredients for Stuffed Zucchini Boats (Beef, Rice or Sausage)

• 4 medium zucchini (about 2 lb / 900 g), halved lengthwise
• 2 tbsp olive oil
• 1 lb (450 g) ground beef, Italian sausage, or a mix - see note
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup (185 g) cooked white or brown rice
• 1 1/4 cups (300 ml) marinara or tomato sauce, divided
• 1 tsp dried Italian seasoning
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup (115 g) shredded low-moisture mozzarella
• 1/4 cup (25 g) grated Parmesan

How to Make Stuffed Zucchini Boats (Beef, Rice or Sausage)

1. Heat the oven to 400 degrees F (200 C). Line a baking sheet with parchment.
2. Halve the zucchini lengthwise and scoop out the centers with a spoon, leaving a 1/4-inch wall. Chop the scooped flesh and set it aside.
3. Brush the shells with 1 tbsp olive oil, season lightly with salt, and bake cut side up for 12 minutes to firm them up.
4. While the shells bake, heat the remaining 1 tbsp oil in a large skillet over medium heat and cook the onion until soft, about 4 minutes.
5. Add the meat and cook, breaking it up, until no longer pink, about 6 minutes. Stir in the garlic and chopped zucchini flesh and cook 2 minutes more.
6. Add the rice, 3/4 cup of the marinara, Italian seasoning, 3/4 tsp salt, and the pepper. Simmer for 2 minutes, then taste and adjust the seasoning.
7. Spoon the filling into the pre-baked shells, mounding it slightly, and arrange the boats in the pan. Spoon the remaining marinara over the tops.
8. Top with mozzarella and Parmesan and bake for 18 to 22 minutes, until the cheese is melted and bubbling and the zucchini is tender when pierced with a knife.
9. For a browned top, broil for 1 to 2 minutes, watching closely. Rest for 5 minutes before serving.

Tips for the Best Stuffed Zucchini Boats (Beef, Rice or Sausage)

• Pre-baking the empty shells is the step that keeps them from turning watery.
• Do not overfill; a mound that sits above the rim is plenty.
• Salt the filling to taste before baking, since the zucchini itself is lightly seasoned.
• Use a slotted spoon if the filling looks watery so you do not flood the boats.

Variations and Substitutions

• Beef version: use lean ground beef and add a pinch of red pepper flakes.
• Sausage version: use hot or sweet Italian sausage and skip the extra salt.
• Rice version: double the rice, drop the meat, and add 1 cup cooked lentils for a vegetarian filling.
• Serve with the roasted zucchini recipe or a simple green salad, and try the same filling method in the zucchini recipes collection.

How to Store and Reheat

• Store leftovers in the fridge for up to 3 days and reheat covered at 350 degrees F (175 C) until hot.
• Freeze baked boats tightly wrapped for up to 2 months and reheat from frozen, covered, adding a splash of sauce.

Stuffed Zucchini Boats (Beef, Rice or Sausage) FAQ