• Prep Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 3

Garden-Stuffed Zucchini Boats

  • Recipe Submitted by on

 Ingredients List

  • 3 medium zucchini
  • 3/4 pound ground beef
  • 3/4 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1-1/2 cups water, divided
  • 3/4 cup fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
  • 1/2 cup chopped roasted sweet red peppers, drained
  • 1/3 cup chopped fresh mushrooms
  • 1/4 cup ditalini or other small pasta
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded Italian cheese blend, divided
  • Pasta sauce, optional


Preheat oven to 350°. Halve zucchini lengthwise; place cut side down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese.
Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

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