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Introduction
Zucchini boats have become a beloved dish in many households, offering a creative and versatile way to enjoy this bountiful summer squash. Believed to have originated in Italy, where zucchini is a staple ingredient, these boats have since found their way into various cuisines around the world. During the warm summer months, when zucchini is at its peak, families would gather to create these delightful vessels, using the abundance of fresh produce from their gardens. The hollowed-out zucchini halves were then filled with a hearty mixture of ground meat, tomatoes, and herbs, creating a comforting and satisfying meal that brought everyone together.
Ingredients
• 4 medium zucchini, halved lengthwise and scooped out to create boats, reserve the scooped out flesh
• 1 pound lean ground beef or turkey
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, with juices
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/4 cup breadcrumbs
• 1/4 cup chopped fresh basil leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil, divided
Step 1:
Preheat the oven to 375°F (190°C).
Step 2:
Cut the zucchini in half lengthwise and scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped-out flesh and set it aside.
Step 3:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef or turkey, onion, and garlic. Cook until the meat is browned and the onions are translucent, about 5-7 minutes, making sure to crumble the meat as it cooks. Drain any excess fat if necessary.
Step 4:
Add the chopped zucchini flesh, diced tomatoes (with their juices), breadcrumbs, Parmesan cheese, basil, oregano, salt, and pepper to the skillet. Stir to combine. Cook for 2-3 minutes, allowing the flavors to meld.
Step 5:
Brush the zucchini boats with the remaining 1 tablespoon of olive oil and place them in a baking dish. Spoon the meat mixture evenly into the zucchini boats.
Step 6:
Top each stuffed zucchini boat with shredded mozzarella cheese and additional Parmesan cheese, if desired.
Step 7:
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Step 8:
Remove from the oven and let cool for 5 minutes before serving.
Q: Can I make these zucchini boats ahead of time?
A: Yes, you can assemble the zucchini boats ahead of time and refrigerate them until ready to bake. Just add a few extra minutes to the baking time to ensure they are heated through.
Q: Can I use other types of squash instead of zucchini?
A: Yes, you can use yellow squash, patty pan squash, or even eggplant for a similar stuffed vegetable dish.
Q: Can these zucchini boats be frozen?
A: While you can freeze the filling mixture, it's not recommended to freeze the entire assembled zucchini boats, as the texture of the zucchini may become soggy after freezing and reheating.
• Substitute ground turkey or plant-based protein for the ground beef for a lighter option.
• Use fresh tomatoes instead of canned if in season for a brighter flavor.
• Panko breadcrumbs can be used instead of regular breadcrumbs for extra crunch.
• For a vegetarian version, omit the ground meat and add additional vegetables like mushrooms or bell peppers.
• This recipe is naturally gluten-free if you omit the breadcrumbs or use gluten-free breadcrumbs.
• Avoid cross-contamination when preparing for those with gluten or meat allergies.
Serve the zucchini boats hot, garnished with extra basil or Parmesan cheese if desired.
Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish and bake at 350°F (175°C) for 10-15 minutes, or until heated through.
Prepare the filling and scoop out the zucchini boats while the oven preheats to save time. You can also chop the onions, garlic, and basil while the meat is browning.
- Don't overcook the zucchini boats, as the zucchini can become mushy and lose its texture.
- If the filling seems dry, add a splash of water or vegetable broth to moisten it.
- For a crispy topping, sprinkle panko breadcrumbs or grated Parmesan cheese over the zucchini boats before baking.
For a vegetarian version, substitute the ground meat with cooked lentils or crumbled tofu. For a low-carb option, omit the breadcrumbs.
Serve these zucchini boats with a fresh green salad, garlic bread, or a side of roasted potatoes. Pair with a crisp white wine or light beer.
Summer
This recipe may contain dairy (from the Parmesan and mozzarella cheeses) and gluten (from the breadcrumbs). For gluten-free, use gluten-free breadcrumbs or omit the breadcrumbs. For dairy-free, omit the cheeses or use dairy-free alternatives.
