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.