For the Zucchini Boats
- 4 medium zucchini
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Filling
- 1 lb Italian sausage, ground turkey, or lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- Reserved zucchini flesh, chopped
- 1 cup marinara sauce
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
For the Topping
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley
Step 1: Prepare the ZucchiniPreheat your oven to 375°F.Wash the zucchini and slice them lengthwise. Using a spoon, carefully scoop out the center flesh, leaving about ¼ inch around the edges.Don't throw away the scooped-out zucchini. Chop it and save it for the filling.Arrange the zucchini boats in a lightly greased baking dish. Step 2: Cook the FillingHeat olive oil in a skillet over medium heat.Add the ground meat and cook until browned. Break it apart as it cooks.Add the onion and garlic. Cook for about 3 minutes until softened.Stir in the chopped zucchini flesh, marinara sauce, Italian seasoning, and red pepper flakes.Simmer for 5 to 7 minutes until the mixture thickens slightly.Here's the thing: a thick filling works much better than a watery one. Give it a few extra minutes if necessary. Step 3: Fill the BoatsSpoon the filling evenly into each zucchini half.Pack it in gently, but don't pile it too high.Sprinkle mozzarella and Parmesan cheese over the top. Step 4: BakeCover the dish loosely with foil.Bake for 25 minutes.Remove the foil and continue baking for another 10 to 15 minutes until the cheese is melted and lightly golden.The zucchini should be tender but not mushy. Step 5: Garnish and ServeLet the boats rest for 5 minutes before serving.Top with fresh basil or parsley.That brief resting time helps everything settle and makes serving much easier.
