Loaded Zucchini Boats

Row row row your boat, gently down the stream… merrily merrily merrily merrily, life is better with zucchini boats.

That’s how it goes, right?

I’ve been on a zucchini kick lately; sautéing them with other veggies, making them into zoodles, and now stuffing them full of yummy goodness! They make a perfect little edible shell.

Get out the ingredients (listed below in printable recipe) and let’s begin! After cleaning the zucchini, cut each in half, lengthwise (try to cut as evenly as possible). Scoop out pulp, leaving about ½ inch for a sturdy shell. You may finely chop the pulp to add into the mix if you desire, I omitted the pulp.

Place the zucchini shells face down on a lined baking sheet or greased baking dish, drizzle oil on top of shells and gently spread to coat shell.

Bake shells in an oven preheated to 350 degrees F, for 15 minutes. After they are done, take them out, flip over, and set aside.

While zucchini is baking, in a skillet, melt butter, add in beef and spread out.

Add in onions, mushrooms, peppers (and pulp if using), and cook over medium heat until the meat is no longer pink.

Drain off excess liquid, return to stove top (heat off). Add in ½ cup cheese, ketchup, onion powder, salt, pepper and stir until well combined.

Spoon mixture into the prepared zucchini shells, trying to evenly distribute. Then top with remaining shredded cheese.

Place baking pan/dish in an oven preheated to 350 degrees F. Bake, uncovered, for 10-15 minutes, or until the zucchini shells are tender and cheese is nice and brown.

And done! Chow away.

KITCHEN UTENSILS:

Zucchini Boats

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

-2 medium zucchini

-1 tablespoon butter

-¾ pound ground beef

-1 small onion, chopped

-½ cup baby bella mushrooms, chopped

-½ cup red pepper, chopped

-½ cup green pepper, chopped

-1 cup shredded monetary jack cheese

-2 tablespoons ketchup

-1 teaspoon onion powder

-salt and pepper to taste

-drizzle of oil (for zucchini boats)

Directions

  1. Wash and dry zucchini. Cut each in half, lengthwise (try to cut as evenly as possible). Scoop out pulp, leaving ½ inch for a sturdy shell. You may finely chop the pulp to add into the mix if you desire, I omitted the pulp.
  2. Lay zucchini shells face down on a lined baking sheet or greased baking dish, drizzle oil on top of shells and gently spread to coat shell.
  3. Bake shells in an oven preheated to 350 degrees F, for 15 minutes. After they are done, take them out, flip over, and set aside.
  4. In a skillet, melt butter, add in beef and spread out. Add in onions, mushrooms, peppers (and pulp if using), and cook over medium heat until the meat is no longer pink.
  5. Drain off excess liquid, return to stove top (heat off). Add in ½ cup cheese, ketchup, onion powder, salt, pepper and stir until well combined.
  6. Spoon mixture into the prepared zucchini shells, trying to evenly distribute. Then top with remaining shredded cheese.
  7. Place baking pan/dish in an oven preheated to 350 degrees F. Bake, uncovered, for 10-15 minutes, or until the zucchini shells are tender and cheese is nice and brown.
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