Delicious Mediterranean Stuffed Zucchini Boats in 20 Minutes
Transform humble zucchini into Mediterranean Stuffed Zucchini Boats for a flavorful and low-carb dinner.
Equipment
- - Skillet
- Griddle
- Oven
- - Sharp knife
- Mixing bowl
Ingredients
For the Zucchini
- 4 medium Zucchinis firm and fresh
For the Filling
- 1 lb Ground Beef or turkey/plant-based alternatives
- 2 tbsp Olive Oil for cooking and brushing
- 2 cloves Garlic (chopped) or garlic powder if needed
- 1 cup Cherry Tomatoes or other tomatoes if cherry isn't available
- 1/4 cup Parsley fresh or dried
- 1 cup Feta Cheese or goat cheese for a twist
- 1/4 cup Pine Nuts or slivered almonds as a substitute
For Seasoning
- 1 tsp Oregano (dried) or Italian seasoning as alternative
- 1 tsp Thyme (dried) or Italian seasoning as alternative
- 1 tsp Paprika or cayenne pepper for heat
Instructions
Cooking Instructions
- In a skillet, heat olive oil over medium heat. Add ground beef and season with salt, pepper, garlic, oregano, thyme, and paprika. Cook until browned, about 5-7 minutes. Mix in chopped cherry tomatoes and parsley.
- Cut the zucchinis in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt and pepper.
- In a preheated griddle, cook zucchini halves cut-side down for about 3-5 minutes until slightly softened, then flip and grill for another 3-5 minutes until tender.
- Remove zucchinis from heat and allow to cool slightly. Scoop out some flesh to form boats, reserving the flesh to mix with the filling.
- Arrange hollowed zucchini on a platter and fill each boat with the beef mixture. Top with crumbled feta cheese, pine nuts, and parsley.
- If baking, preheat oven to 375°F. Fill zucchini boats without adding cherry tomatoes and bake for 20-30 minutes until heated through.
Notes
Serve with a drizzle of balsamic glaze for an added flavor burst. These zucchini boats are versatile for different dietary preferences.