Zucchini Boats Recipe

  • Ready in: 1 hour
  • Prep time: 30 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: Makes 6 servings

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ingredients

  • 6 medium zucchini + 1 small zucchini, optional, for garnish
  • 1 cup instant brown rice
  • 1 cup water
  • ¾ pound lean ground beef or ground turkey
  • 1 (8 ounce can) tomato sauce
  • 1 cup frozen whole corn kernels
  • 1½ cups shredded mozzarella cheese
  • 6 wood skewers, optional, for garnish

cooking methods

  • Bake

directions

  1. Cut ¼ of 6 zucchini off lengthwise; finely chop 2 tops and set aside. Remove the inner flesh from zucchini, leaving about ¼-inch shell on the bottom and sides.
  2. Preheat oven to 350°F. In medium saucepan over medium-high heat, combine rice, water and 1 tablespoon Dried Tomato & Garlic Pesto Mix. Bring to a boil; reduce heat, cover and simmer 5 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes.
  3. In large skillet over medium-high heat, cook and crumble ground beef, chopped zucchini and 1 tablespoon Dried Tomato & Garlic Pesto Mix; drain off liquid. Stir in tomato sauce, corn and cooked rice. Let cool slightly. Stir in 1 cup cheese.
  4. Divide meat mixture among zucchini; place in a greased 13x9-inch baking dish. Top with remaining cheese. Bake 30 minutes. If desired, thinly slice remaining zucchini lengthwise into 6 slices. Thread on skewers to create sails; stick into boats.

Makes 6 servings.

Serve with a tomato, mozzarella cheese and basil salad.

Make Ahead & Freeze: Place rice and 1 tablespoon Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place beef and remaining Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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Rated 5 out of 5 by from Love the flavor! To all my busy moms out there... Saute your meet, CUBE your zucchini, omit the rice and substitute with riced cauliflower . Add all ingredients (minus the cauliflower rice) into pot and allow to simmer until zucchini is tender. BOOM! Amazing flavor, prepping in advance allows dinner to be quick, easy and flavorful!
Date published: 2018-05-04
Rated 5 out of 5 by from The kid wanted more! Yes, you scoop out the inside of the zucchini. I saved it for zucchini bread or soup. My 6 year old liked it so much he was the last one at the table because he kept asking for more!
Date published: 2017-08-04
Rated 5 out of 5 by from Fun & Yummy This was a fun recipe to try with kids. It's a little futzy to make, but the flavors are fab and the kids thought it was fun. We had quite a lot of filling leftover, which worked out because the next day we had delish leftovers. Rather than making boats again, we just served it over diced and sauteed zucchini. You could serve it over zoodles too, or over garlic toast. Yum. We actually preferred it over the cubed and sauteed zucchini, because the zucchini was more tender.
Date published: 2017-07-24
Rated 4 out of 5 by from Easy for kids to make Kids did all the work and we enjoyed the leftover in a crescent ring later in the week. Probably the only way you'll get me to eat my vegetables
Date published: 2017-07-21
Rated 1 out of 5 by from What a waste of food This recipe wastes too much food for my liking. You gut the zucchini and throw away so. Ugh of it just keeping the outer "shell". Unless you have the biggest zucchinis in the garden you can't get all the mixture in. Creates a huge mess to cook it in three different pots/pans/baking dishes. It taste alright but not worth the hassle to want to try to remake it again!
Date published: 2017-07-03
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