Zucchini boats: An easy way to use zucchini that kids love
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.)
- Cook Time: 30 mins
- Total Time: 30 mins
Ingredients
Scale
- non-stick spray
- 6 medium zucchini
- 1 sweet onion, chopped
- 1 pound ground beef (grass fed if possible)
- 2 cups marinara sauce
- 1–2 cups mozzarella cheese
- salt and pepper
Instructions
- Preheat your oven to 400 degrees F. While the oven heats, slice zucchini lengthwise, trimming the vine end off.
- Scoop out the center of your zucchini. I find a melon baller to be the perfect tool.
- After they’re hollowed out, invert the zucchini on a greased baking sheet and roast for about 10 minutes at 400 degrees F.
- In the meantime, brown your onion and ground beef. Pour off the oil and mix in your favorite red sauce.
- 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.
- 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.
- Cover with foil (tip: spray the underside of your foil with non-stick spray so your cheese doesn’t stick).
- Into the oven again for about 20 minutes.
- Serve with a loaf of crusty bread and softened butter for a meal your whole family will love.