Classic Kosher Stuffed Zucchini Boats with Ground Beef

By /
Jump to Recipe Print Recipe

I started making stuffed zucchini boats about ten years ago when my neighbor brought me a bag of enormous zucchini from her garden. She’d grown tired of zucchini bread, and honestly, so had I. These boats became my go-to solution for using up those baseball bat-sized squash that seem to multiply overnight in summer gardens.

The beauty of this dish lies in its simplicity and flexibility. You hollow out the zucchini, mix the scooped flesh with seasoned ground beef, rice, and aromatics, then pile it all back into the shells. It’s like nature designed zucchini specifically for stuffing. The key is not overcooking the shells during the initial blanching. You want them tender enough to eat but firm enough to hold their shape and all that delicious filling.

Why Zucchini Boats Work So Well

I’ve tweaked this recipe countless times over the years. Adding a bit of tomato paste to the filling gives it depth, while fresh dill brightens everything up. Don’t skip the step of salting the zucchini flesh after you scoop it out. This draws out excess moisture and prevents soggy boats. Nobody wants a soggy boat.

The Secret to Perfect Stuffed Zucchini

These make a perfect weeknight dinner because you can prep them hours ahead and just pop them in the oven when you’re ready. They pair beautifully with a simple cucumber salad or some crusty bread. I often double the recipe because they reheat wonderfully for lunch the next day.

Classic Kosher Stuffed Zucchini Boats with Ground Beef - Mediterranean recipe
I started making stuffed zucchini boats about ten years ago when my neighbor brought me a bag of enormous zucchini from her garden. She'd grown tired of zucchini bread, and honestly, so had I. These boats became my go-to solution for using up those baseball bat-sized squash that seem to multiply overnight in summer gardens. The beauty of this dish lies in its simplicity and flexibility. You hollow out the zucchini, mix the scooped flesh with seasoned ground beef, rice, and aromatics, then pile it all back into the shells. It's like nature designed zucchini specifically for stuffing. The key is not overcooking the shells during the initial blanching. You want them tender enough to eat but firm enough to hold their shape and all that delicious filling. I've tweaked this recipe countless times over the years. Adding a bit of tomato paste to the filling gives it depth, while fresh dill brightens everything up. Don't skip the step of salting the zucchini flesh after you scoop it out. This draws out excess moisture and prevents soggy boats. Nobody wants a soggy boat. These make a perfect weeknight dinner because you can prep them hours ahead and just pop them in the oven when you're ready. They pair beautifully with a simple cucumber salad or some crusty bread. I often double the recipe because they reheat wonderfully for lunch the next day.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini about 8 inches long
  • 1 lb ground beef 80/20 lean
  • 1 cup cooked white rice cooled
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp kosher salt plus more for zucchini
  • 1/2 tsp black pepper freshly ground
  • 1 tsp dried oregano
  • 1/4 cup fresh dill chopped
  • 2 tbsp olive oil
  • 1/4 cup chicken broth or water

Method
 

  1. Preheat oven to 375°F. Cut zucchini in half lengthwise and scoop out the flesh with a spoon, leaving about 1/4 inch border. Chop the scooped flesh and place in a colander.
  2. Sprinkle the chopped zucchini flesh with 1 teaspoon kosher salt and let drain for 15 minutes. Meanwhile, bring a large pot of salted water to boil.
  3. Blanch the zucchini shells in boiling water for 3-4 minutes until slightly tender. Remove and place cut-side down on paper towels to drain.
  4. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  5. Add ground beef to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 8-10 minutes.
  6. Squeeze excess liquid from the salted zucchini flesh and add to the skillet along with tomato paste, oregano, salt, and pepper. Cook 3-4 minutes.
  7. Remove from heat and stir in cooked rice and fresh dill. Taste and adjust seasoning as needed.
  8. Arrange zucchini shells cut-side up in a baking dish. Divide filling evenly among shells, mounding slightly.
  9. Pour chicken broth around (not over) the zucchini boats. Cover with foil and bake 25-30 minutes.
  10. Remove foil and bake 10-15 minutes more until zucchini is tender and filling is heated through. Let rest 5 minutes before serving.

Notes

For best results, choose zucchini that are similar in size so they cook evenly. The boats can be assembled up to 4 hours ahead and refrigerated before baking. Add 10 minutes to cooking time if baking from cold. Leftover boats keep in the fridge for 3 days and reheat well in the microwave.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 340
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 580mg 25%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top