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Stuffed Zucchini Boats

Servings: 4
Bake Temp: 375°F / 190°C (350°F / 175°C fan)

Ingredients

Zucchini Boats

  • 4 medium zucchini (8–10 oz each)
  • 1 lb ground turkey or beef
  • 1 cup tomato sauce, divided (¾ cup for filling, ¼ cup for serving)
  • 1 cup shredded mozzarella or cheddar, divided (¾ cup in filling, ¼ cup on top)
  • 1 cup chopped kale (stems removed)
  • 1 medium beet, peeled & diced
  • ½ cup fine dry breadcrumbs (Italian or panko)
  • 1 large egg (optional, helps bind)
  • 2 cloves garlic, minced
  • 1½ tsp Italian herb blend
  • 2 Tbsp olive oil, divided
  • Salt & black pepper
  • Basil or parsley, for garnish

Pasta Side — Garlic Spaghetti

  • 8 oz spaghetti
  • 3 Tbsp olive oil
  • 3 cloves garlic, thinly sliced
  • Pinch red pepper flakes (optional)
  • ⅓ cup grated parmesan (or pecorino)
  • ½ cup reserved pasta water
  • Parsley, chopped
  • Salt

Directions

1) Roast Beet “Crumbles”

  1. Heat oven to 375°F / 190°C.
  2. Toss diced beet with 1 Tbsp oil, salt, and pepper on a sheet pan; roast 20–25 min until tender.
  3. Cool slightly; crumble into pea-size bits with a fork. Set aside.

2) Prep Zucchini

  1. Halve zucchini lengthwise; scoop out seeds/flesh, leaving ~¼″ walls.
  2. Chop the scooped flesh for the filling.

3) Make Filling (No Rice)

  1. Warm 1 Tbsp oil in a large skillet (medium heat). Sauté chopped zucchini flesh and garlic for 2–3 min.
  2. Add ground turkey/beef, ½ tsp salt, pepper, and 1 tsp Italian herbs; cook, breaking up, until no longer pink (5–7 min).
  3. Stir in kale; cook 1–2 min to wilt.
  4. Add ¾ cup tomato sauce, ½ cup breadcrumbs, ¾ cup cheese, half the beet crumbles, and egg (if using).
  5. Simmer 2–3 min, stirring, until thick and cohesive. Taste; adjust salt, pepper, and remaining ½ tsp Italian herbs.
  6. No egg? Cook a bit thicker or add 1–2 Tbsp extra breadcrumbs.

4) Assemble & Bake

  1. Arrange zucchini shells cut-side up in a lightly oiled baking dish.
  2. Spoon in filling, mounding slightly.
  3. Top with remaining ¼ cup cheese and the rest of the beet crumbles.
  4. Bake at 375°F / 190°C for 20–25 min until zucchini is tender and cheese is melted.
  5. (Optional) Broil 1–2 min for extra browning.
  6. Warm the remaining ¼ cup tomato sauce for serving.

5) Pasta Side (While Boats Bake)

  1. Boil spaghetti in well-salted water until al dente; reserve ½ cup pasta water and drain.
  2. In the empty pot or a skillet, gently cook olive oil + garlic over medium-low until garlic turns pale gold (1–2 min). Add red pepper flakes if using.
  3. Add pasta and a splash of reserved water; toss until glossy.
  4. Off heat, toss in parmesan and parsley; loosen with more pasta water as needed. Taste for salt.

Serve

  • Spoon a little warm tomato sauce on plates, set a zucchini boat on top, and add a twirl of garlic spaghetti on the side.
  • Finish with basil/parsley and black pepper.

Swap option: Prefer a brighter side? Make lemon–parm orzo—stir butter, lemon zest/juice, parmesan, and a splash of pasta water into hot cooked orzo.