Go Back
+ servings
Taco meat stuffed zucchini in a baking dish.

Stuffed Zucchini Boats

Katerina | Diethood
Baked tender zucchini stuffed with a rich meat sauce and topped with a mound of melty cheese.
Servings : 6 servings
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • 3 medium zucchini
  • salt
  • 2 cups marinara sauce, divided
  • 1 recipe for Taco Beef and Rice Skillet <- click to get the recipe
  • 1 cup shredded mozzarella cheese
  • chopped fresh parsley, for garnish

Instructions
 

  • Preheat oven to 400˚F.
  • Grease a 9x13 baking dish with cooking spray and spread 1 cup of marinara sauce on the bottom of the dish; set aside.
  • Cut the zucchini in half, lengthwise, and scoop out the flesh with the tip of a spoon. Arrange the zucchini boats in the baking dish, flesh-side UP; sprinkle salt over each boat and set aside.
  • Prepare the Taco Beef mixture.
  • Once you've cooked the beef, wipe down the zucchini boats with paper towels. Fill the boats with the prepared beef mixture—no specific amount – just spoon in what the zucchini will hold.
  • Top each zucchini boat with remaining marinara sauce and add cheese on top.
  • Bake for 25 minutes or until the zucchini is tender and the mixture is bubbly.
  • Remove from oven and let stand a few minutes.
  • Garnish with parsley and serve.

Notes

  • Zucchini: Use medium-sized, firm zucchini.
  • Hollowing: Scoop zucchini flesh with a spoon, leaving a 1/4-inch border to retain shape during baking.
  • Repurpose Zucchini Flesh: Dice and add scooped-out flesh to the beef mix for enhanced flavor and nutrition.
  • Alternative Fillings: Swap taco beef with leftover meat sauce, chili, cooked chicken, pork sausage, etc., for variation.
  • Uniform Cooking: Use zucchini boats that are similar in size for even cooking. Larger ones may need extra baking time.
  • Prep Ahead: Assemble zucchini boats in advance, refrigerate, and bake when ready — perfect for meal prep or hosting.

Nutrition

Serving: 1 zucchini boat | Calories: 409 kcal | Carbohydrates: 45 g | Protein: 27 g | Fat: 14 g | Saturated Fat: 5 g | Cholesterol: 62 mg | Sodium: 853 mg | Potassium: 1183 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 675 IU | Vitamin C: 23.3 mg | Calcium: 121 mg | Iron: 1.3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, Italian, Mexican/Southwest
Keyword: baked zucchini, easy zucchini recipes, stuffed zucchini, taco beef, zucchini boats