30-Minute Unstuffed Zucchini Boats

Here’s my go-to recipe for unstuffed zucchini boats, with all the classic flavors of traditional stuffed zucchini but made in half the time. The mixture of ground meat, fresh vegetables, herbs, and melted cheese comes together in one simple skillet.

These unstuffed boats have become my family’s favorite weeknight dinner solution. I often make a double batch because my kids always ask for seconds, and the leftovers are perfect for lunch the next day. And let’s be honest – anything topped with cheese is always a winner, right?

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this recipe – look for ones that are about 6-8 inches long and 1.5-2 inches in diameter. You’ll want to avoid the super large, overgrown zucchini from the garden since they tend to be more watery and have larger seeds that can make your dish mushy. When shopping, pick zucchini that feel firm and heavy for their size, with smooth, unblemished dark green skin. If you can’t find regular green zucchini, yellow summer squash works just as well in this recipe and adds a nice pop of color to your dish.

Options for Substitutions

This easy recipe works well with several ingredient swaps if you need to make changes:

• Minced beef: You can easily swap the beef for ground turkey, chicken, or even plant-based meat alternatives. Italian sausage (removed from casings) also works great for extra flavor.
• Zucchini: Yellow summer squash makes a perfect substitute since it has a similar texture and cooking time. You could also use eggplant, though you’ll want to salt it first to remove excess moisture.
• Marinara sauce: Any tomato-based pasta sauce works here. You can also use crushed tomatoes mixed with Italian seasonings, or even pizza sauce in a pinch.
• Green bell pepper: Feel free to use any color bell pepper, or swap it out for mushrooms if you’re not a pepper fan.
• Italian herbs: If you don’t have an Italian herb blend, use a mix of dried basil and oregano. Fresh herbs work too – just double the amount since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking with zucchini is managing its high water content – to avoid a watery final dish, make sure to cut your zucchini into evenly-sized pieces and cook them just until tender-crisp, not mushy. A common error is overcrowding the pan when browning the ground beef, which leads to steaming instead of proper browning – work in batches if needed and drain excess fat before adding other ingredients. For the best flavor development, don’t rush the onion and garlic cooking process; let them become soft and slightly golden before adding the marinara sauce, as rushing this step can leave you with raw, harsh flavors. To keep the dish from becoming too soupy, simmer uncovered for the last few minutes if there’s excess liquid, and remember that the zucchini will release more moisture as it cooks.

What to Serve With Unstuffed Zucchini?

Since this dish is already packed with meat and veggies, you’ll want some simple sides that complement without overwhelming the main dish. A warm loaf of garlic bread or toasted Italian bread makes the perfect partner to soak up the extra marinara sauce. For a complete meal, you might want to add a scoop of rice or pasta – I particularly like serving this over cauliflower rice to keep things low-carb. If you’re looking to add more greens, a basic side salad with Italian dressing ties everything together nicely, and the cool, crisp lettuce provides a nice contrast to the warm, savory unstuffed zucchini mixture.

Storage Instructions

Keep Fresh: This unstuffed zucchini boat mixture is perfect for leftovers! Just pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they hang out together, making it a great meal prep option.

Freeze: Want to make a big batch? This dish freezes really well! Let it cool completely, then pack it in freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Just keep in mind that the zucchini might be a bit softer when thawed.

Warm Up: When you’re ready to enjoy your leftovers, just heat them up in the microwave for 2-3 minutes, stirring halfway through. You can also warm it up in a pan on the stove over medium heat. If it seems a bit dry, just add a splash of marinara sauce to bring back the saucy goodness.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 45-55 g
• Carbohydrates: 30-35 g

Ingredients

• 1 pound minced beef
• 2 medium zucchini
• 1 large green bell pepper
• 1 medium onion
• 3 garlic cloves
• 24-ounce jar of marinara sauce
• 1 teaspoon garlic powder
• 2 teaspoons italian herbs
• 1/2 teaspoon black pepper
• Salt as desired

Step 1: Sauté the Base Ingredients

Begin by placing 1 tablespoon of butter and 1 tablespoon of olive oil into a large pan over medium heat.

Add 1 pound of ground beef (or turkey), along with 1 diced medium onion and 1 chopped large green bell pepper.

Brown the meat and vegetables, and drain off any excess grease if necessary to keep the dish from becoming too oily.

Step 2: Season the Meat and Vegetables

Stir in 3 minced cloves of garlic, 1 teaspoon of garlic powder, 2 teaspoons of Italian seasoning, 1/2 teaspoon of ground black pepper, and salt to taste.

Mix everything thoroughly to ensure the garlic and spices are evenly distributed and prevent the garlic from scorching.

Step 3: Add the Zucchini

Next, add 2 medium-sized zucchini, cut into 1/4″ slices, to the pan.

Stir to combine the zucchini with the meat mixture.

Cover the pan with a lid and cook for 15 minutes over medium heat, stirring occasionally, until the zucchini begins to cook through and becomes tender.

Step 4: Incorporate the Sauce

After the zucchini has started to soften, remove the lid and pour a 24-ounce jar of pasta sauce into the pan.

Stir everything together until the ingredients are well combined.

Cover the pan again, and cook for an additional 5 minutes to allow all the flavors to meld together.

Step 5: Serve and Enjoy

Once everything is thoroughly cooked and hot, serve the savory mixture topped with grated or shaved Parmesan cheese.

Enjoy the delicious, hearty dish over cooked steamed rice or cooked penne pasta for a satisfying meal.