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DinnerFood/RecipesJust Good Clean FoodLunchNatural IngredientsRecipes

Zucchini Boats Carry Anything to Flavor Island

by Bull Garlington June 23, 2022
written by Bull Garlington June 23, 2022
Jump to Recipe·Print Recipe
zucchini boats

You can’t ski behind zucchini boats, but you can stuff them with delicious fillings, and that’s pretty close. Zucchini has a distinct flavor that’s unusually generous. You can pair zukes with just about any cuisine and they fit right in. They’re just like Canadians.

This is Good Because During the Summer, You’re Buried in Zucchini

If you’re a gardener, you planted a zucchini bush oblivious to its monstrous appetite for garden space or its insane productivity. You’ve got zucchini piling up in the kitchen, in the dining room, and in the compost heap because you couldn’t eat it fast enough. You’ve seriously thought about opening your own roadside produce stand, but you can’t find your pick-up truck because it’s buried in a mountain of zucchini. But there’s good news.

Zucchini Boats Will Pummel Down that Pile of Produce, Pronto

You don’t even need a recipe for this idea. It’s really about the method, more than materials.

  1. Slice a medium-sized courgette in half length-wise. Leave the stem and the button on, if you want.
  2. Scoop out the insides leaving a half-inch wall.
  3. Salt the inside and let the zucchini halves sit for 15 minutes in a colander set into a large bowl.
  4. Remove the zucchini halves, blot dry, and arrange the empty boats on a baking pan. Scoop your preferred filling into the halves until it is slightly mounded
  5. Bake, then serve.

But Wait, What do I Put in These Zuke Canoes?

Anything you want. Well, within reason. I don’t think gummy cokes are gonna work. But taco meat, Lasagna filling, turkey sausage, chicken parm—the world is your zoyster. Pretty much any filling combination of meat or protein, veggies, and cheese will work in a zucchini boat. Don’t think of them as part of the meal, even though they are. Zucchini is delicious and nutritious, so yeah, it’s a side dish. But they’re also the dish dish.

Cut your zucchini in half length-wise. Dice chop your onions, tomatoes, parsley, and sweet red pepper.

Think of Baked Stuffed Zucchini Boats as a Bowl You Can Eat

We’re Willy Wonkering this meal, people. So, grab zukes and some ingredients and let’s sail our dinner to the table. (Note: I sincerely apologize for the sheer ridiculousness and groanability of that last joke. I promise not to do it again, but zucchini see why I did it the first time.)

Wait a Minute, What About the Stuff We Scooped Out of Our Courgette Kayaks?

Use it. Stuff it into a Ziploc bag and freeze it for later. Slice it out by scoring the meat of a zucchini half and spooning it out as cubes for Italian dishes or a vegetarian version. Go rogue and chop it up and use it in your boat filling. These recipes pair well with a side salad of arugula and power greens dressed with oil and vinegar.

Zucchini Taco Boats

  • 4 medium zucchini, sliced along the meridian and hollowed (save the zucchini flesh for another use)
  • 1 lb ground beef (or other ground protein), browned with taco seasoning, and a quarter cup each of chopped onions and peppers.
  • 1 cup crumbled queso cojita (your mileage may vary)
  • Mix the mix, stuff it into the boats, cover with cheese, bake for 25 minutes in a 350-degree oven, and serve hot.

Stuffed Italian Zucchini Gondolas

  • 4 medium zucchini, sliced along the meridian and hollowed (save the zucchini flesh for another use)
  • Two mild Italian sausages, skin removed, meat browned and crumbled
  • 1/4 cup fresh basil, sliced into thin ribbons
  • 1/2 cup sweet red pepper, diced
  • 1/2 a medium onion, diced
  • 2 medium Roma tomatoes, diced
  • 1 large garlic clove, minced
  • 1/2 cup ricotta cheese (for the stuffing)
  • 1/2 cup shredded mozzarella for topping (Or vegan cheese)
  • Mix the mix, stuff it into the boats, cover with cheese, bake for 25 minutes, and serve hot

Stuffed Greek Zucchini Triremes

  • 4 medium zucchini, sliced along the meridian and hollowed (save the zucchini flesh for another use)
  • 2 to 3 links of Loukaniko sausage, skin removed, meat crumbled and browned
  • 1/2 cup white onions, diced
  • 1 cup diced tomato
  • 1 large clove of garlic, minced
  • 3 tablespoons of minced kalamata olives (remove the pits)
  • 1 cup crumbled feta cheese
  • Mix the mix, stuff it into the boats, cover with cheese, bake for 25 minutes, and serve hot.

Pizza-Stuffed Zucchini Boats

  • 1 medium pizza (kidding)
  • 4 medium zucchini, sliced along the meridian and hollowed (save the zucchini flesh for another use)
  • 1 cup pizza sauce
  • 1 cup sliced pepperoni or Italian sausage
  • 2 cups shredded mozzarella
  • ½ cup freshly shredded Parmesan
  • Italian seasoning to taste
  • Optional: Add your favorite toppings — sliced mushrooms, black olives, spinach, anchovies, brussels sprouts, mango, Cheetos, or soup.
Print
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zucchini boats

Stuffed Italian Zucchini Gondolas


  • Author: Bull Garlington
  • Total Time: 45 Minutes
  • Yield: 8 1x
Print Recipe

Description

You can’t ski behind zucchini boats, but you can stuff them with delicious fillings. Check out the recipe below and experiment with your own versions!


Ingredients

Units Scale
  1. Four medium zucchinis, sliced along their meridian, hollowed, flesh reserved
  2. Two mild Italian sausages (pork, chicken or vegan — you choose), skin removed, meat browned and crumbled
  3. 1/4 cup fresh basil, sliced into thin ribbons
  4. 1/2 cup diced sweet red pepper
  5. 1/2 medium onion, diced
  6. 2 medium Roma tomatoes, diced
  7. 1 large garlic clove, minced
  8. 1/2 cup ricotta cheese
  9. 1/2 cup or more shredded mozzarella for topping

Instructions

  • Preheat over to 350 degrees.
  • Cut zucchini in half lengthwise, and remove the flesh, leaving a half-inch wall to form the canoe boats.
  • Arrange the zucchini boats on a baking sheet.
  • Combine the chopped onion, sweet red pepper, tomatoes, and basil. Set aside.
  • Cook the sausage over medium heat until most of the pink has disappeared. Add the onion, sweet red pepper, and garlic. Stir until meat is completely browned and vegetables are soft but not browned.
  • Cool for 10 minutes.
  • Add the ricotta cheese, basil, and tomatoes and mix. (Save some basil for garnish.)
  • Divide the filling mix evenly among the zucchini boats, mounding slightly.
  • Top each boat with shredded mozzarella cheese.
  • Bake for 25 minutes, and serve hot.
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Category: Dinner / Lunch
  • Method: Bake
  • Cuisine: Italian

Keywords: stuffed zucchini, stuffed zucchini boats, stuffed zucchini recipes, baked stuffed zucchini

Did you make this recipe?

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Please note: Nutrition facts and calories per serving are approximate.

© Photos/Health Food Radar

This post is not intended to substitute for medical advice or prescribed medication. Especially if you have special health needs or a special diet, consult a physician before undertaking any new diet or exercise plan.

The author has not been compensated for any of the products mentioned in this post. In some cases, we may earn a small affiliate fee from certain links, including Amazon and the Health Food Radar shop. This helps compensate our staff for their time. Thanks for supporting us by clicking on the links!

Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Any information or products are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not substitute for individual medical advice.

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