Name: Zucchini Boats
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 2 medium zucchini (about 8 inches); 3/4 pound ground beef; 1 small onion, chopped; 1/2 cup chopped fresh mushrooms; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 1 cup shredded cheddar cheese, divided; 2 tablespoons ketchup; Salt and pepper to taste

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. &mdash;Mrs. C. Thon, Atlin, British Columbia

Zucchini Boats

zucchini (about 8 inches)

beef

onion,

mushrooms

sweet red pepper

green pepper

cheddar cheese, divided

ketchup

Salt and pepper

Made this, substitued sweet Italian sausage for the ground beef..delicious.

Made this several times. Love it each time.

Following another suggestion I used 1 cup salsa instead of ketchup to give it more flavor. I also used Mexican cheese instead of cheddar and didn't use mushrooms as I didn't have any on hand. I appreciated a stuffed zucchini recipe with ground beef  instead of sausage and this was a nice way to use up too much zucchini.

Good stuff! I made four boats just like the recipe and four more using italian sausage, mozarella and roma tomato chunks instead of ketchup.Both good but I'm not a huge ketchup fan so the second one was better for me and like my meaty, not so juicy garden romas for this type of recipe.Hint: go easy or omit added salt with any recipe calling for cheese. You can always add more salt to taste when done!Going to make the second one again with my larger garden zucchini tomatoes. May sprinkle in a few black olives too.

The filling is great, used marinara sauce instead of ketchup.  This wouldTast great as a appetizer on toasted banquettes- the zucchiniBoats are tasteless, there is enough zucchini in the mix.

I love zucchini and was certain I would love this recipe.  My husband on the other hand was a bit skeptical.  Much to my surprise he loved them and asked me to make them again.  They're healthy, easy to make and delicious!  What more could you ask for!

Loved this recipe!  It's always a plus when I can get my meat and vegetable all together.

It was a big hit!  My picky 5 yr old even ask if we could have it again the next night.  It's a keeper!

Love it!  I added some Italian bread crumbs.

Made this recipe tonight and we loved it! Will definitely make it again.

This recipe was a great starting point as I did make a few changes based on other reviews. I swapped out the ground beef for sweet Italian turkey sausage and used marinara sauce in place of the ketchup.  I didn’t have mushrooms at home but did add some minced garlic when cooking the sausage.  I also pre-cooked the scooped out zucchini halves in the oven for maybe 10 minutes before stuffing them with the meat mixture. After baking with the meat mixture, they were cooked but still a little firm and we were happy with them like that!  I think I will also add some cooked rice next time to the meat as well.  This was a keeper in our house and will definitely be making again.

My family loves this recipe.  We make it several times each summer.  Even the grandkids love it.

This was okay. Pretty easy to make but not as flavorful as I would like.

I only added some fresh basil and 2 Tablespoons of tomato paste. My hubbie loved it. I had a huge zucchini from the garden so I deseeded it with  a spoon before using the meat. Yummy and so easy.

This was delicious! I made exactly as written except used marinara sauce instead of ketchup. My family loved it, I served it with spaghetti and the rest of the marinara sauce. Super easy!

I made this recipe with a couple variations... all excellent! I used Italian sausage for one and ground beef with black beans and salsa for the other. As with most foods I cook, I always adjust seasonings in sauces to taste.

Been making a similar recipe for years.  To tenderize the zucchini pulp, I place in microwave for 2 to 5 minutes, depending on the number of zucchini.  I use considerably more ketchup (to personal preference), add cooked  rice and the mashed zucchini pulp to the mixture, and I do not pre-cook the ground beef before baking.  I also use mozzarella instead of cheddar on top, not mixed in, for the last few minutes of the baking time.   I, too, use onions, mushrooms, and green peppers.  One of  my favorite meals,and it's in the oven as  I type.

Fantastic!  We used Jimmy Dean regular sausage instead, which was a little extra kick.  Yummy!

made this last night for supper ~ everyone enjoyed them ~ easy to make and yummy ~ will make them again

Make many variations of zucchini boats in the summer but made this one exactly as written..  It was very good and the mushrooms were an ingredient I've never used in a zuke boat.  They added a nice flavor.  Only thing I would do in the future would add some fresh basil and would sprinkle boats lightly with granulated garlic.

I made these last night and they were delicious.  I used 1 cup of medium salsa instead of the ketchup which gave it a little extra flavor.  I will definitely make these again.  Oh, and anyone looking for the nutritional info, it is posted just below the recipe.

Really good !  No peppers on hand  so added more chopped onions and mushrooms plus two fresh chopped tomatoes.  Mixed in marinara sauce (instead of katsup) and spooned over top after baking.  While chopping vege's I parboiled zucchini to cut baking time.  A nice dinner with crusty toasted garlic bread. (Ha, ha, I had never scooped out zucchini before so it seemed fumbly. Until I stood the halves on end and scraped down the middle. It was easy that way, maybe will help someone else).  :-)

I too made a few changes. We eat a lot of venison so I added a little bacon a little moisture, and I used marinara sauce. My husband loved it and I know I’ll make it again.

This recipe was fantastic! I used tomato sauce instead of ketchup and added a spalsh of green tabasco sauce along with the seasonings and served it with brown jasmine rice. The whole meal was so fresh and filling without being heavy. Will be a dish I make year-round for sure!

Zucchini Boats

Prep Time: 35 minutes

Cook Time: 25 minutes

Total: 60 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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