There are endless zucchini recipes out there. From meatballs to muffins, zoodles to fries; you name it - there’s probably a zucchini rendition for it. So why not add another Zucchini recipe to the list.
Check out one of our popular zucchini post: Zucchini Meatballs
Zucchini is one of my favorite veggies since you can really do just about anything with it. We love it in eggs; as zoodles with meat, in our meatballs, and as a healthy side. I’ve recently been making zucchini boats to keep things light during the warmer weather. These are perfect as an appetizer or a low carb main dish. Zucchini boats are fun and really easy to make. It’s like pumpkin carving in spring!
When scooping the flesh out, make sure you leave the shell about ¼ inch thick (don't scrape too hard otherwise the zucchini halve will break). Don't let the scraps go to waste. I like to save some of the scraped zucchini, chop it, and incorporate it when cooking the meat.
Other things you can do with the scraps is: use the excess in salads, save and freeze to use for meatballs later, or use it in tomorrows breakfast omelette. This can be one meal that's truly fun to make, without letting anything go to waste.
You can really get creative with the filling of these zucchini boats. My personal favorite is 90% lean ground beef with toppings that remind me of tacos. I like seasoning my meats with McCormick Chicken Spice this really adds that extra kick to the meat (yes, it says chicken, but trust me this spice does not have to be used only in chicken - it taste great with red meats too!).
I like using tomato sauce with no salt, so I can control how much salt is added. If you want to make these extra healthy, then cut the cheese portion in half.
The best part of these zucchini boats is how easy they are to make and how creative you can get with them. You will enjoy them!
Zucchini Boats
Ingredients
½ tsbp olive oil
4 zucchini
1 minced garlic clove
½ cup chopped white onion
1 lb ground beef 90 % lean 10% fat
½ teaspoon parsley
- ¼ teaspoon black pepper
1 tablespoon McCormick Montreal chicken spice - low sodium
(low sodium *see note)
½ tablespoon cayenne pepper
* see note
¼ teaspoon garlic powder
(optional)
⅓ cup zucchini chopped
2 15oz tomato sauce separated
- salt to taste
1 cup shredded sharp cheddar
Optional For Toppings before serving:
½ tomato chopped
⅓ cup scallions
⅓ cup white onions chopped
Instructions
- Pre-Heat oven 450 and boil water in a saucepan big enough to cover the zucchini halves.
- Trim the zucchini ends and then cut zucchini lengthwise in half. Carefully scrape out the flesh out with a small spoon. Chop about ⅓ cup of the remains and set aside
- Add zucchini halves to boiling water for about five minutes so the zucchini softens. Then drain water and lay zucchini boats on napkin so the moisture absorbs
- In medium low heat - heat a skillet with olive oil, minced garlic and chopped onion about 3 minutes, once onions start to brown. Then add ground beef, parsley, pepper, chicken spice, cayenne pepper.
- Mix spices and beef and then add the chopped zucchini - cooked until meat has browned.
- Add one can of tomato sauce and let it simmer for about three minutes
- Add salt to taste
- Spray cooking spray on a 13x9 baking dish and place the zucchini boats - scoop meat mixture to each zucchini boat halve.
- To make the zucchini boats extra saucy add the other tomato can on top and top with cheese.
- Bake in over for 20-25 minutes until cheese is melted and zucchini boats
- Add optional toppings and serve warm
Mary
Great idea! I'll have to try this. Easy and healthy!
Ana
You must try! super easy to make 🙂
Mary
Just made the zucchini boats! So easy and they taste great!
Used apple sauce as a complementary side to the little spicy taste! Mmmmmm!!
Ana
Glad you enjoyed Mary! 🙂 good call on the apple sauce!
Sheenam | thetwincookingproject.net
What a great idea! Loved the recipe.