🥒 Classic Stuffed Zucchini Boats

Here’s a simple and tasty Stuffed Zucchini recipe that’s healthy, customizable, and perfect as a main dish or side. Whether you’re going low-carb or just want to use up garden zucchini, this dish is filling and full of flavor! 🥒🧀🍅

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🥒 Classic Stuffed Zucchini Boats

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Servings: 4

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📝 Ingredients:

• 4 medium zucchini, halved lengthwise
• 1 tbsp olive oil
• ½ lb (225g) ground beef, turkey, or Italian sausage
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 cup marinara sauce or diced tomatoes
• ½ tsp Italian seasoning
• Salt & pepper, to taste
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Optional: red pepper flakes, fresh basil, or breadcrumbs for topping

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare zucchini:
   • Slice zucchinis in half lengthwise and scoop out the centers with a spoon to make “boats.”
   • Place them cut-side up in a baking dish. Lightly brush with olive oil and sprinkle with salt.
3. Cook filling:
   • In a skillet over medium heat, sauté onions until soft. Add garlic and cook for 30 seconds.
   • Add ground meat and cook until browned. Drain excess fat.
   • Stir in marinara, Italian seasoning, and salt/pepper. Simmer for 5–10 minutes.
4. Stuff zucchini:
   • Fill each zucchini boat with the meat sauce.
   • Top with mozzarella and Parmesan cheese.
5. Bake:
   • Cover with foil and bake for 20 minutes.
   • Uncover and bake another 5–10 minutes until cheese is bubbly and zucchini is tender.
6. Serve hot with a sprinkle of fresh herbs or red pepper flakes.

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✅ Variations:

• Vegetarian: Skip the meat and use cooked lentils, quinoa, or chopped mushrooms.
• Mexican-style: Swap marinara for salsa and use taco seasoning; top with cheddar and serve with sour cream.
• Keto: Stick to meat, cheese, and low-sugar marinara to keep it low-carb.

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❄️ How to Freeze Stuffed Zucchini Casserole

✅ Best Method:

1. Fully assemble the casserole (stuff the zucchini and place in a baking dish), but don’t bake it yet.
2. Wrap tightly with plastic wrap and then foil — or use an airtight freezer-safe container.
3. Label and date.
4. Freeze for up to 2–3 months.

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🔥 To Bake from Frozen:

• Thaw overnight in the fridge, then bake uncovered at 375°F (190°C) for 25–30 minutes (or until heated through and bubbly).
• If baking from frozen without thawing, bake covered with foil at 375°F for about 45–50 minutes, uncover for the last 10–15 minutes to brown the cheese.

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✅ Freezing After Baking (Alternative):

• Let the cooked casserole cool completely.
• Portion into individual servings if desired, then freeze in airtight containers.
• Reheat in the oven or microwave until hot.

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⚠️ Texture Tip:

Zucchini contains a lot of water, so it may become slightly softer after freezing. If you’re sensitive to texture:

• Sauté or roast zucchini lightly before stuffing to reduce moisture.
• Use a thicker meat or grain filling to balance it out.