Easy stuffed zucchini boats are the epitome of alfresco dining! Made with ground beef or ground sausage, chopped zucchini, fresh Parmesan cheese, and a plethora of yummy spices, this is one dinner you’ll want to make for the rest of summer!
EASY STUFFED ZUCCHINI BOATS ARE THE PERFECT SUMMER TO FALL RECIPE
Easy stuffed zucchini boats are a healthy and delicious low carb meal. ￼There is something so magical about zucchini! Do you know how many recipes you can make with zucchini? Not only is this vegetable super versatile, but it also tastes really good. ￼
STAY TUNED FOR ZUCCHINI THEMED RECIPES HITTING THE BLOG ALL MONTH LONG!
One of my goals for this month and September￼ is to show you guys all the ways you can utilize zucchini.
You can check out my easy peasy pumpkin zucchini bread here which is one of my favorite fall dessert recipes.
MINIMAL TIME, MINIMAL EFFORT MAKES SUMMER DINNERS EASY
One of my favorite things about my easy stuffed zucchini boats is that they take no time at all, and you can make them with the entire family. ￼ You can also food prep them on a Sunday night and have prepped ￼￼￼￼meals in the freezer for the rest of the week, which I think we all can appreciate during these hot August nights.
Stuffed Zucchini boats reheat really well! This summer recipe is perfect for those nights when it’s super hot outside and you can’t think of what to cook.￼￼￼
When we made these for dinner, we ate this easy meal three nights in a row. It was that good! I love the simplicity of this recipe because it uses minimal ingredients and takes very little time. ￼￼
There are several different ways you can make this recipe. You can add various veggies into your boats, use meat, or keep it completely vegetarian. You can also load them up with cheese, or leave out the cheese￼￼ if that’s your jam.￼￼
I like to load my zucchini boats with tons of fresh veggies like yellow squash, bell peppers, diced tomatoes, chopped carrots, onion, and garlic. I love adding leftover veggies that I need to use up in my fridge. Your fridge gets a nice clean sweep and you get a healthy recipe.
This makes for an easy fridge clean out dinner. We try to live by the waste not want not philosophy in our house and this recipe fits the bill.
Zucchini is my favorite Autumn vegetable and fits seamlessly into any recipe. You can make drinks, desserts, and even pasta with it!
ALL THE FUN PROJECTS ALL SUMMER LONG
Do you guys have any fun projects you are working on for the end of summer? As time permits, I have a slew of projects at Fitty Farmhouse that are keeping me busy this month.
One project that has really been a unique undertaking is my side yard. I haven’t really shared about it at all on IG stories or on here because I’m keeping it under wraps for the time being, but I can tell you this. It’s going to be pretty epic when it’s finished.
HARD WORK PAYS OFF
To give you all a small hint, I’m converting my side yard into a two-part fortress that is going to serve multiple purposes for the entire family and it will be an epic Zen spot when it’s done. A retreat so to speak only a few feet from my house. I can’t wait to share more details with you all.
I adore hard work and I’m happy that my yard goal dreams are finally coming to fruition. I’m all about manifesting, but with manifesting one must also include hard work and I’m happy to report that it’s all coming together. More updates coming to the Fitty Farmhouse section of the blog soon.
I love summer and although it’s almost Fall; I’m going to spend the rest of the month of August enjoying all the sun and all of the zucchini possible!
This iconic vegetable will be hitting the blog all month long! Stay tuned for all of the zucchini themed recipes coming your way.
Easy Stuffed Zucchini Boats
- ½- cup diced shallots or red onion
- 1- pound sausage or ground beef
- Spices to season the ground beef:
- 1- teaspoon paprika
- 2- teaspoon Himalayan sea salt
- 2- teaspoon black pepper
- 1- teaspoon onion powder
- 1- teaspoon garlic powder
- 4 whole small zucchinis
- 1- jar marinara sauce
- 2- cups chopped yellow squash
- 2- cups diced red and green bell pepper
- 1- can sliced black olives
- 2- cups cubed sourdough
- 1- cup parmesan cheese
- 2- cups shredded Mozarella
- Preheat oven to 350-degrees
- In a saucepan or Dutch oven, saute the diced shallots in olive oil until translucent.
- Add in the ground beef, paprika, Himalayan sea salt, black pepper, onion powder, and garlic powder and saute the beef until cooked through.
- Drain off excess fat, and transfer the beef into a mixing bowl.
- Slice the zucchini in half lengthwise, and use a spoon to scoop out the flesh, leaving a ½-inch thick shell all around the zucchini.
- Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the marinara sauce, yellow squash, chopped zucchini, red and green bell peppers, black olives, cubed sourdough, and Parmesan cheese.
- Mix the stuffing until combined.
- Lightly stuff each zucchini halves with the meat mixture.
- Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake at 350-degrees for 40-minutes. Remove from oven and top with shredded mozzarella and bake at 350-degrees for an additional 10-minutes or until cheese starts to bubble.