To become a good cook, you must know which herbs and spices go together to create tasty dishes. Experiment and enjoy, RIB
Stuffed Zucchini Boats
What's for dinner?
Stuffed zucchini boats came to mind. I seen two Huge zucchini's at the grocery store and decided that is what I was going to make for dinner.
There is no need for me to go into how healthy zucchini is for you. I think we already know that. So, let's just get right to the recipe.
Zucchini Boats Crunchy or Soft
Be careful because Zucchini cooks fast. If you over cook zucchini it will turn into a soggy, soupy mess. It just depends on what type of recipe you are making. Sometimes zucchini will need to be soft.
You don't want your boats to fall apart and have your filling falling out. Personally, I like mine just a slight bit on the crunchy side. If you like yours a little more softer then add a few more minutes to the cooking time.
- 2 Large zucchini, cut length wise
- 1 pound ground beef
- 1 pound sweet mild Italian sausage, remove the casing
- 1/2 onion, chopped fine
- 1/2 tablespoon garlic powder or fresh
- 1/4 tablespoon dried Italian seasoning
- 1 small can mushrooms, optional
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1- 24 ounces jar Italian red sauce, your favorite
- 1- 8 ounces bag shredded cheese, your favorite.
- Preheat the oven to 400 degrees F. Lightly coat a large rectangular baking dish with cooking spray.
- Wash and trim off the stem ends if you so desire. Cut the zucchini in half lengthwise. Use a teaspoon to scoop the flesh out of the zucchinis. Leaving some flesh around the edges. Careful not to go to deep.
- Sprinkle the seasonings, salt and pepper onto the zucchini and arrange the zucchini in the baking dish
- In a large pan. Saute ground beef and sausage. Cook for 3-4 minutes, breaking up the meat. Drain the grease. Add seasonings, onion, mushrooms, zucchini pulp and bell peppers. Cook for an additional 4 minutes or until onion is softened. Season the meat and vegetable mixture with garlic, salt and pepper.
- Start pouring 1/2 of the red sauce into the pan and stir. Adding a little more of the sauce at a time. Checking it's consistency. Just make sure it's not soupy. Bring to a low bubbly boil, simmer & cook for 7 minutes.
- Sprinkle a little shredded cheese in each shell
- Spoon the meat mixture evenly into the zucchini shells, then top with more shredded cheese. Take any left over mixture and add the rest of the jar sauce to it. This should end up being a little thinner and use it to pour over your boats when serving.
- Bake uncovered for 20 minutes, or until zucchini is tender and cheese is melted and golden brown. You can add the extra sauce when serving it onto a plate
- note: Don't over cook the zucchini boats. Leave them slightly crunchy for better flavor. Over cooking zucchini makes it soft and mushy.
|Prep time||Cook time||Ready in||Yields|
2 Large Zucchini serves 2-3 people
What to do with the zucchini pulp?
After scooping out the pulp of the zucchini add it into your sauce.
This is the mushy, soupy texture I was talking about. You will want it soft here. It will enhance your sauce and add a thicker texture to it. Zucchini has a lot of water content. Therefore while cooking it in your sauce let the zucchini release it's natural water just in-case you decide to add any water.
Rate These Boats
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Ramona
Ramona (author) from Arkansas on June 02, 2019:
RTalloni, thank you. The stuffing can be prepared a day ahead.
RTalloni on June 01, 2019:
Yum! And the stuffing could be prepared ahead of time making an even faster meal. Thanks for including your tips.