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Delicious Cheesy Zucchini Boats
I'm so excited to tell you all about these awesome zucchini boats packed with beef. They're a fun way to use up extra zucchini from the garden and believe me they always disappear fast. The zucchini turns out super tender, the beef stuffing is packed with flavor, and that gooey cheese on top really takes it to the next level. These look pretty fancy but honestly couldn't be easier.
Why This Rocks
Oh man, this dish is pure comfort food, trust me. It brings together all those tasty flavors and is a sneaky way to put more veggies on your plate. It's super flexible too—mix and match with what you like. And when the cheese melts and bubbles on top, you'll have a hard time resisting.
Stuff You’ll Need
- Green Goodness: Get 2 large or 4 smaller zucchini, or swap for yellow squash if you like.
- Meaty Part: Ground beef brings a hearty bite to every boat.
- Aromatic Kick: Toss in some chopped onion for more flavor.
- Savory Sauce: Use whatever marinara sauce you’re into.
- Cheese Lover’s Dream: Heap on the mozzarella for super melty topping.
- Extra Tasty: Add bonus peppers, diced tomatoes or a pinch of chili flakes if you’re feeling wild.
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Time To Cook
- Finish Up
- Top with a handful of fresh herbs then plate and enjoy while hot.
- Get Baking
- Cover your dish and stick it in the oven for 25 minutes. Sprinkle cheese over the boats, then put them back in uncovered until everything's nice and bubbly.
- Fill Those Zucchini
- Arrange your zucchini in your pan and spoon the beef stuffing into every one.
- Cook The Filling
- Sauté your onions and beef, drain off any unwanted grease, mix in those scooped zucchini pieces, and add your marinara. Let it all simmer down.
- Boat Prep
- Preheat your oven to 375°F, slice each zucchini lengthwise, scoop out the centers and save what you take out.
Best Tips Ever
If you'd rather softer zucchini, just bake a little longer before adding cheese. Don't toss those zucchini insides—chop 'em up and mix them back into the filling. For extra veggies, sauté them before pouring in your sauce so it doesn’t get runny. Got leftover chili? It works awesome as a quick stuffing!
Leftover Game
They’ll keep fine in your fridge for 3 days—just reheat in the oven at 350°F or use the microwave for faster warming. If you freeze them, they’ll last up to 3 months, just let them thaw overnight when you want to eat.
Change It Up
Try swapping the beef for turkey or Italian sausage. Or change out the zucchini and stuff big bell peppers or portobello mushrooms instead. Want to skip meat? Pile in beans, lentils or quinoa mixed with chopped veggies for a filling veggie meal.
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Common Questions
- → Can I use different meat for the filling?
Absolutely! Try it with Italian sausage, ground turkey, or a vegetarian meat mix. Go with whatever you’ve got handy.
- → What can I do with the scooped out zucchini?
Mix it right into your meat filling for a veggie boost or keep it back to toss into omelets and soups. Just cook off extra liquid first!
- → How do I prevent watery zucchini boats?
Give ‘em a brush of olive oil and let them sit with a sprinkle of salt if they’re big. Don’t cook too long or they’ll leak extra water.
- → Can I make these ahead?
Yep, you can stuff them and stash in the fridge for up to a day. Pop them in the oven when you’re ready, and leftovers heat up great too.
- → Can I freeze these?
You can, but they get a bit mushy after thawing. They’re best enjoyed fresh or after chilling for a few days in the fridge.