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Zucchini boats: An easy way to use zucchini that kids love

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5 from 1 review

This recipe served my family with 2 adults and 4 small children with 2 boats to spare (I had them for lunch the next day. Still delish.)

Ingredients

Scale
  • non-stick spray
  • 6 medium zucchini
  • 1 sweet onion, chopped
  • 1 pound ground beef (grass fed if possible)
  • 2 cups marinara sauce
  • 12 cups mozzarella cheese
  • salt and pepper

Instructions

  1. Preheat your oven to 400 degrees F. While the oven heats, slice zucchini lengthwise, trimming the vine end off.
  2. Scoop out the center of your zucchini. I find a melon baller to be the perfect tool.
  3. After they’re hollowed out, invert the zucchini on a greased baking sheet and roast for about 10 minutes at 400 degrees F.
  4. In the meantime, brown your onion and ground beef. Pour off the oil and mix in your favorite red sauce.
  5. Once the boats come out of the oven, organize an assembly line while they cool enough to handle. Here’s what you’ll need: partially roasted zucchini, salt and pepper, sauce and mozzarella cheese.
  6. Flip your boats over (I use tongs) and fill them up. Start with a sprinkle of S&P, followed by a healthy portion of your beef ragu and top with cheese. I like to add about half an inch of water to the bottom of the pan, just to keep everything moist and bubbly.
  7. Cover with foil (tip: spray the underside of your foil with non-stick spray so your cheese doesn’t stick).
  8. Into the oven again for about 20 minutes.
  9. Serve with a loaf of crusty bread and softened butter for a meal your whole family will love.