With your favorite ground meat, this makes a versatile and yummy dinner. Mix it up to create Mexican, vegetarian, and pizza-style versions.
Prep time: 10 minutes | Cook time: 20 minutes | Serves: 3-4
Ingredients
- 3 medium green zucchini
- 1 lb ground meat (Turkey, Beef, or Italian Sausage)
- 1 cup marinara sauce (your favorite jarred brand)
- 1 cup shredded mozzarella cheese
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- Optional: 1/4 cup Panko breadcrumbs for crunch
Instructions
- Prep & "Cheat" Steam: Preheat your oven to 400°F. Slice the zucchini in half lengthwise. Use a spoon to scoop out the seeds/flesh, creating a hollow "boat." (Save the flesh and chop it up!) Then place the hollowed shells on a microwave-safe plate with a splash of water, cover with a damp paper towel, and microwave for 3–4 minutes. This replaces 20 minutes of baking time.
- Make the Filling: While the shells steam, heat a skillet over medium-high heat with a drizzle of oil. Brown the ground meat with the onion and the chopped zucchini flesh (about 5–7 mins). Add the garlic and half of the marinara sauce (1/2 cup). Simmer for 2 minutes until thickened.
- Assemble: Place the pre-steamed boats in a baking dish. Spoon the meat mixture into the boats. Top with the remaining marinara sauce, then the mozzarella cheese (and Panko if desired).
- The Quick Finish: Bake for 10–12 minutes at 400°F until the cheese is bubbly and golden. (If you want, you can switch to the broiler for the last 60 seconds for a perfect toasted top.)
Flavor Variations
You can adapt this recipe to fit your family's tastes or just add a little variety!
- Mexican Style: Use taco seasoning in the meat, swap marinara for salsa, and use Mexican blend cheese. Top with cilantro and lime.
- Vegetarian: Swap the meat for a can of black beans or cooked quinoa mixed with the marinara and sautéed bell peppers.
- Pizza Style: Use mini pepperoni slices and olives as a topping over the cheese.
