Stuffed Zucchini Boats

All things Italian-style are right up my alley. Bolognese, {zucchini} linguine, you name it. One hard transition for me when removing gluten and dairy from my diet was not being able to eat those hearty pasta dishes that I always loved. That was one of the big reasons I started and developed Lexi’s Clean Kitchen, to make those dishes you thought you could no longer eat, possible (and healthy)!
Stuffed Zucchini Boats

We loved these stuffed zucchinis because they are fun and easy to eat, yet hearty, filling, and delicious. I also love how you can get the zucchini as soft or as firm as you desire!

Stuffed Zucchini BoatsStuffed Zucchini Boats

These zucchini boats are…

Soft but firm, packed with hearty Italian flavor, comforting, flavorful, and easy to eat!

0.0 rating

Stuffed Zucchini Boats



Prep Time 10 min
Cook Time 30 min
Total Time 40 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

  • 1. Preheat oven to 375
  • 2. Clean and cut zucchinis in half down the middle so you have two boats
  • 3. Using a spoon or a melon baller, scoop out the center (you don't want it too too thin)
  • 4. Place zucchini on a baking sheet and place in the oven for 10 minutes while preparing your filling
  • 5. In a large pan heat oil and garlic
  • 6. Add in onions, carrots, and peas (add in mushrooms if using them); cook for 5 minutes or until veggies are cooked down and soft
  • 7. Add in meat and cook until brown
  • 8. Add your tomato sauce, tomato paste, garlic, red pepper, cayenne, basil sea salt, and pepper- mix well to combine (if adding spinach, add it here)
  • 9. Let the flavors cook together for an additional 5–7 minutes, until mixture thickens, taste and adjust spices as desired
  • 10. Remove zucchini from the oven and spoon mixture into each boat
  • 11. Cover each boat filling with parmesan cheese and place back into the oven for 15 minutes, or until zucchini is cooked to your liking

  • Nutrition

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    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    Stuffed Zucchini BoatsStuffed Zucchini BoatsWhat is your favorite Italian-style dinner? What dishes do you wish you could eat but aren’t sure how based on a new dietary restriction?

    0.0 rating

    Stuffed Zucchini Boats



    Prep Time 10 min
    Cook Time 30 min
    Total Time 40 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

  • 1. Preheat oven to 375
  • 2. Clean and cut zucchinis in half down the middle so you have two boats
  • 3. Using a spoon or a melon baller, scoop out the center (you don't want it too too thin)
  • 4. Place zucchini on a baking sheet and place in the oven for 10 minutes while preparing your filling
  • 5. In a large pan heat oil and garlic
  • 6. Add in onions, carrots, and peas (add in mushrooms if using them); cook for 5 minutes or until veggies are cooked down and soft
  • 7. Add in meat and cook until brown
  • 8. Add your tomato sauce, tomato paste, garlic, red pepper, cayenne, basil sea salt, and pepper- mix well to combine (if adding spinach, add it here)
  • 9. Let the flavors cook together for an additional 5–7 minutes, until mixture thickens, taste and adjust spices as desired
  • 10. Remove zucchini from the oven and spoon mixture into each boat
  • 11. Cover each boat filling with parmesan cheese and place back into the oven for 15 minutes, or until zucchini is cooked to your liking

  • Nutrition

    Loading nutrition data...

    8 comments
    July 28, 2014

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    Join The Discussion

    8 responses to “Stuffed Zucchini Boats”

    1. Ginny McMeans says:

      I love the peas and carrots addition. Looks great!

    2. Love me some zucchini boats! They are definitely a quick easy and healthy meal to make for the family. Gorgeous pics lexi! Pinned!

    3. Diana says:

      i absolutely LOVE these!! I have made them several times! I seem to get cravings for them 🙂

      great pictures!!

    4. Laura Walker says:

      I made this tonight and it was fabulous! A great way to use our garden bounty!! Thanks for sharing!!

    5. Beata says:

      I’ve made these a few times and they’ve become a dinner favorite!

    6. Susan Richardson says:

      They look delish..as most of your recipes are, but cannot try them since no nutrition info is ever provided. Having heart disease, this is mandatory for me. Maybe your sponsors could compensate for the time this would involve?

    7. Wendy McCarthy says:

      What do you do with the scooped-out zucchini?
      I don’t see it in the ingredients list.

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