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Tasty Cheesy Zucchini Boats
I'm excited to tell you about these awesome Beef Stuffed Zucchini Boats. They're such a fun way to use up those garden zucchinis and, honestly, everybody wants seconds. The beef gets super flavorful, the zucchini turns soft but not mushy, and that cheesy top is out of this world. They look pretty impressive, but seriously, putting them together is totally easy.
Why You'll Crave These
These are just so good, you guys. The flavors all hit just right, and it's such an easy trick to sneak in more greens. You can make them however you like. That golden cheese bubbling on top wins every time. No one can stop eating them.
Stuff You Need
- Fresh Picks: You'll need 2 large or 4 small zucchinis. Yellow squash works fine too.
- Meaty Core: Ground beef gives that hearty vibe.
- Savory Kick: Grab some chopped onion for flavor.
- To Sauce It: Your go-to marinara is perfect.
- That Cheesy Finish: Pile on the mozzarella to get that epic stretch.
- Make It Fun: Throw in chopped tomatoes or a pinch of red chili flakes if you want a twist.
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Jump Into Cooking
- Get Your Boats Ready
- Fire up your oven to 375°F. Slice the zucchinis down the middle, scoop out the centers, and hang onto those scooped pieces.
- Whip Up The Filling
- Sizzle your beef and onions in a pan, let the fat drain away, then add marinara plus those leftover zucchini bits. Let it cook together.
- Stuff And Lay Out
- Arrange your zucchini in a dish and spoon in all that delicious meat sauce.
- Pop In The Oven
- Cover and bake for around 25 minutes. Take off the cover, throw cheese on top, and bake until everything’s bubbly and golden.
- Dive In
- Top with a sprinkle of fresh herbs and eat right away while it's hot.
Tricks For Awesome Results
Need the zucchini even softer? Let them bake by themselves first before you cheese them up. Don’t toss out those zucchini centers—stir them into the filling. Sauté any other veggies before mixing in your sauce to avoid too much liquid. Got leftover chili? Use it for extra-fast stuffing.
Store For Later
They last in the fridge for about three days and taste just as good warmed up. Reheat at 350°F in the oven or zap in the microwave. You can stash them in your freezer for up to three months too. Just let them thaw overnight before you reheat.
Switch Things Up
Try swapping in turkey or Italian sausage for the beef. Mushrooms or bell peppers are awesome as boat substitutes. Vegetarian? Skip the meat and load up on beans, quinoa, lentils, and all the veggies you want.
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Frequently Asked Questions
- → Can I use different meat for the filling?
Absolutely! Ground turkey, sausage, or any plant-based crumbles fit in nicely. Even mixing a couple together turns out tasty.
- → What can I do with the scooped out zucchini?
You can toss the extra zucchini right into your meat filling for extra veggies. Or save it for a stir-fry or blender soup later. Just cook out some water first so things don’t get soggy.
- → How do I prevent watery zucchini boats?
Coat them with a bit of oil and avoid baking too long. Got garden zucchini? Sprinkle with salt, let them sit, and dry them off before baking to keep them firmer.
- → Can I make these ahead?
Yep, you can build everything a day early and pop in the fridge. Bake when you’re hungry. They warm back up easily too.
- → Can I freeze these?
You can freeze them but the texture gets soft. They're best fresh or within a day or two from the fridge.