Juicy Tomato Unstuffed Zucchini Boats

If you ask me, unstuffed zucchini boats are a smart twist on the classic stuffed version.

These simple, low-carb boats bring all the Italian-inspired flavors you love without the fussy stuffing process. Fresh zucchini chunks mixed with seasoned ground beef, marinara, and melted mozzarella make every bite taste like the real deal.

The best part? Everything cooks together in one pan, so you get those same cozy flavors with half the work. A sprinkle of fresh basil and Parmesan cheese pulls all the ingredients together.

It’s a family-friendly dinner that’s both filling and fresh – perfect for busy weeknights when you want something good without the extra effort.

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. When shopping, pick zucchini that feel firm and heavy for their size, with smooth, shiny dark green skin without any soft spots or blemishes. Fresh zucchini from your garden or farmer’s market will work great too, just avoid the super large ones as they tend to be more watery and have larger seeds. If you can only find smaller zucchini, just grab a few extra to make up the difference in the recipe.

Options for Substitutions

This easy recipe is pretty flexible and works well with several substitutions:

• Minced beef: You can easily swap the ground beef for ground turkey, chicken, or even plant-based alternatives like Beyond Meat. If using turkey or chicken, you might want to add an extra tablespoon of olive oil since these meats are leaner.
• Zucchini: Since this is the star ingredient, I recommend sticking with zucchini, but yellow summer squash would work just as well if that’s what you have on hand.
• Green pepper: Any bell pepper color works great here – red, yellow, or orange. You could even use poblano peppers for a mild kick.
• Tomato sauce: No jarred sauce? Use 2 (15-oz) cans of crushed tomatoes plus 1 teaspoon each of oregano and basil. Marinara sauce works great too.
• Italian herbs: If you don’t have an Italian herb blend, use 1/2 teaspoon each of dried basil, oregano, thyme, and rosemary.
• Garlic powder: You can skip this if you’re using fresh garlic, or replace it with 1/2 teaspoon of onion powder plus an extra clove of fresh garlic.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking zucchini is preventing it from becoming too watery – to avoid this, don’t overcook your zucchini pieces and consider giving them a quick pat with paper towels after chopping. Another common mistake is not draining the excess fat from your ground beef, which can make your dish greasy and prevent the flavors from properly blending – take a minute to drain the meat after browning and before adding other ingredients. For the best flavor development, don’t rush the cooking process of your onions and peppers – letting them cook until slightly softened (about 5-7 minutes) creates a better foundation for your dish. Remember to taste and adjust your seasonings before serving, as zucchini can dilute the overall flavor of your dish – you might need a bit more salt or Italian herbs than you initially thought.

What to Serve With Unstuffed Zucchini?

Since this dish is already packed with meat and veggies, I like to keep the sides simple and complementary. A big scoop of fluffy rice or creamy mashed potatoes makes the perfect base to soak up all that tasty sauce. For a low-carb option, cauliflower rice works great too! You might also want to add a slice of crusty garlic bread on the side – it’s perfect for cleaning your plate. If you’re feeding a crowd, a simple green salad with Italian dressing ties everything together nicely.

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 even better as they hang out together, making it a great meal prep option.

Freeze: Got extras? 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, but it’ll still taste great.

Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave for 2-3 minutes, stirring halfway through. For better texture, you can also reheat it in a skillet over medium heat until it’s nice and hot. Add a splash of water if it seems a bit dry.

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: 50-60 g
• Carbohydrates: 30-40 g

Ingredients

• 1 pound minced beef
• 2 medium zucchini
• 1 large green pepper
• 1 medium-sized onion
• 3 garlic cloves
• 24-ounce jar of tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons italian herbs
• 1/2 teaspoon black pepper
• Salt, to taste

Step 1: Start with Sautéing Ingredients

Place 1 tablespoon of butter and 1 tablespoon of olive oil into a large pan over medium heat.

Allow the butter to melt and begin to combine with the olive oil, creating a flavorful base for your dish.

Next, add 1 pound of ground beef or turkey to the pan along with 1 diced medium onion and 1 chopped large green bell pepper.

Cook these ingredients while browning the meat, ensuring to stir regularly for even cooking.

If needed, drain off any excess grease that accumulates in the pan.

Step 2: Season the Meat and Vegetables

Once the meat is browned, and the vegetables are softened, stir in 3 minced cloves of garlic for flavor.

Add 1 teaspoon of garlic powder, 2 teaspoons of Italian seasoning, 1/2 teaspoon of ground black pepper, and salt to taste.

Mix everything well to incorporate the seasonings and prevent the garlic from scorching, which can create a bitter taste.

Step 3: Incorporate the Zucchini

Add 2 medium-sized zucchinis, cut into 1/4″ slices, to the pan with the meat and vegetables.

Stir to combine all the ingredients, ensuring the zucchini is coated in the flavorful mixture.

Place a lid over the pan and continue to cook for 15 minutes over medium heat.

Stir occasionally to promote even cooking, allowing the zucchini to start softening and cooking through.

Step 4: Add the Pasta Sauce

After the zucchini has begun to cook through, remove the lid and pour in a 24-ounce jar of pasta sauce.

Stir everything together to ensure the sauce is well-mixed with the meat and vegetables.

Place the lid back on the pan and cook for an additional 5 minutes to allow the flavors to meld together.

Step 5: Serve and Enjoy

Once the dish has finished cooking, it’s ready to be served.

Top with grated or shaved Parmesan cheese for added flavor.

Serve the dish over cooked steamed rice or cooked penne pasta depending on your preference, and enjoy the comforting flavors of this hearty meal.