If there’s a vegetable I consume in almost industrial quantities, it’s zucchini! There are so many recipes to make with zucchini, you just need to use a little imagination!
Today I’ve decided to prepare some delicious and easy Zucchini Boats Stuffed with Meat and Smoked Provola. Stuffed zucchini are really tasty, great both hot and cold, ideal for those who eat out.
In this version, I’ll guide you step by step in preparing a classic and irresistible filling based on meat, a perfect combination with the delicacy and slight sweetness of zucchini. But don’t worry, the beauty of this recipe lies in its versatility.
You can customize the filling with the ingredients you love most, experimenting with always new and surprising combinations. For example, vegetarians can skip the meat and stuff the zucchinis with their pulp with added cheese.
Moreover, this dish can also be suitable for those who are lactose intolerant or gluten intolerant. Just use lactose-free provola (or other cheese) and gluten-free breadcrumbs.
Stuffed zucchini boats are just that: a simple dish in its essence, but capable of conquering from the first taste. Perfect as a tasty appetizer, a flavorful side dish or even as a light and satisfying main course.
If you’re looking for a tasty and original way to bring zucchini to the table, if you want a dish that smells of home and tradition, or simply if you desire an easy and tasty idea for dinner, you’re in the right place!
Tie on your “apron“, follow my advice, and get ready to sail in a sea of flavor with these irresistible stuffed zucchini boats. Success is guaranteed!
Other recipes that might interest you:
Salmon and zucchini patties
Zucchini in oil
Zucchini rolls with provola and baked ham
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 6 people
- Cooking methods: Electric oven, Air frying, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 zucchini (about 21/25 oz)
- 11 oz ground beef (or your choice of chicken, turkey, pork, or mixed)
- 1 egg
- 2 tbsp breadcrumbs (+ q.s. to sprinkle on top before baking; gluten-free for intolerants)
- 2 oz smoked provola (or cheese of choice, lactose-free for intolerants)
- 0.7 oz crumb (gluten-free bread for intolerants)
- 0.5 oz Parmigiano Reggiano DOP
- Half clove garlic (only if you like it)
- salt
- pepper (only if you like it)
- A few tbsp olive oil
Tools
- Bowl
- Baking sheet
- Cutting board
- Melon baller
- Scale
- Grater
Preparation
So, to prepare your zucchini boats, you can choose two cooking methods.
First method:
Wash the zucchinis and boil them for about 5 minutes in plenty of slightly salted water. Then drain and let them cool. Then cut them in half and scoop them out with a knife to remove the pulp (which you’ll set aside).
Second method:
In this case (the one I followed), the zucchinis are stuffed raw. Wash them well, then cut them in half and scoop out the pulp with the help of a knife, melon baller, or spoon. Remove the seeds if present.
Prepare the filling which will be the same for both methods. Take a bowl and add the pulp (boiled in the first case or raw in the second).
Add the raw ground meat, the breadcrumbs, 1 whole medium egg, the grated Parmigiano Reggiano, and the smoked provola cut into cubes.
If you don’t like smoked provola, you can also choose other types of cheese, better to avoid mozzarella which releases too much liquid during cooking.
In a small bowl, soak the bread crumb with a bit of water (or milk) and then squeeze it well. Add it to the rest of the mixture.
Mix everything with a fork or your hands until you get a homogeneous mixture. If it’s too mushy, add a handful of breadcrumbs, only if necessary.
At this point, you can stuff the zucchinis. Slightly salt the inside and the outside of each boat and arrange them on a baking sheet lined with parchment paper and greased with a bit of oil.
Also season the inside of the boats with a drizzle of oil and fill with the stuffing using your hands.
Once filled, season with a drizzle of olive oil, a pinch of salt and pepper (if you like), and sprinkle with breadcrumbs.
Bake in a preheated oven, at 356°F, static mode, for about 40 minutes. The cooking time in this case varies depending on the cooking method you have chosen.
If you boil the zucchinis before stuffing them, the cooking time in the oven will be shorter compared to those using them raw. In the latter case, depending also on your oven, it could take up to an hour.
To facilitate cooking and prevent the filling from becoming too dry, you can cover the zucchinis halfway through cooking with a sheet of aluminum foil and then remove it.
Once cooked, place your zucchini boats on a serving plate and enjoy them!
Cooking stuffed zucchini boats in a pan can be a great alternative for quicker cooking and to achieve a slight golden effect. Here are the precautions to consider.
Pre-cook the zucchinis (recommended): To ensure the zucchinis become tender without burning the filling, it is advisable to pre-cook them slightly. You can steam them for about 5-7 minutes, until slightly softened but still firm.
Alternatively, you can blanch them for 3-4 minutes in salted boiling water. Drain them well and let them cool slightly before stuffing.
Use a good-sized non-stick pan to prevent the zucchinis from sticking and breaking during cooking.
Heat a generous drizzle of extra virgin olive oil in the pan over medium heat. The oil will help brown the zucchinis and cook the filling evenly. Arrange the boats trying not to overlap them too much.
Cook the zucchinis over medium-low heat. Too high a flame might burn the base of the zucchinis before the filling is well heated and the zucchinis tender.
If you want to help the zucchinis become more tender, you can cover the pan with a lid and remove it towards the end to slightly brown the zucchinis and evaporate any excess liquid.
Check the doneness of the zucchinis by gently pricking them with a fork. They should be tender but not falling apart. Also, ensure the filling is well heated.
If during cooking the pan dries out too much and the zucchinis are not yet tender, you can add a splash of vegetable broth or water to create some steam and continue cooking without burning.
HOW TO SCOOP ZUCCHINIS WITHOUT BREAKING THEM:
Proceed gently: Start by scooping out the center and then gently enlarge towards the edges, leaving a thickness of about 0.2-0.4 inches to keep the boat intact.
Remove the pulp gradually: Don’t try to remove too much pulp at once. Work a little at a time, rotating the zucchini to reach all the pulp.
Don’t discard the pulp: it will be used for the filling. Instead, remove excess seeds.
Can I use another type of meat?
Absolutely! You can vary the type of meat according to your taste.
Ground chicken or turkey: For a lighter and more delicate version. You could add a bit of chopped bacon to give more flavor.
Sausage: You can use crumbled sausage, maybe removing the casing. Remember that sausage is already flavorful, so you might reduce the amount of salt and other seasonings in the filling.
Mixed: A mix of beef and pork is a classic for many fillings.What’s the best way to scoop zucchinis without breaking them?
Here are some tips for effectively scooping zucchinis without breaking them:
Zucchinis that are too large or too small can be more challenging to work with. Make sure they are firm to avoid breaking easily.
Cut the zucchinis in half lengthwise: This will give you two stable “boats”.
Use a suitable tool:
1)Spoon: It’s the most common and gentle option. Choose a spoon with not too sharp edges.
2)Vegetable melon baller: It can be useful for removing the pulp more evenly, especially if you want a more regular appearance.
3)Sharp pointed knife: You can use it to cut the edges of the pulp and then remove it more easily with the spoon. Be careful not to cut too deep to avoid piercing the base of the zucchini.How long do zucchini boats last?
Cooked stuffed zucchini boats can be stored in the refrigerator, in an airtight container, for up to 2-3 days. It’s important to let them cool completely at room temperature before refrigerating to avoid condensation. I do not recommend freezing already cooked zucchini boats, as the texture of the zucchini may change, becoming mushy after thawing.
Can I prepare the boats in advance?
Yes, you can prepare the zucchini boats in advance, but I recommend following these steps for optimal results:
Prepare the zucchinis and the filling: Scoop the zucchinis and prepare the filling as indicated in the recipe.
Stuff the zucchinis: Fill the boats with the filling.
Refrigerate: Arrange the filled boats in an airtight container and refrigerate for up to 24 hours.
Cook just before serving: Bake the boats just before serving. This way, the zucchinis won’t become mushy and the filling will be hot. If you prefer, you can also prepare only the filling in advance and store it in the refrigerator for 1-2 days. Then, when ready, scoop the zucchinis and fill them.Can I cook the zucchinis in an air fryer?
Absolutely! The air fryer is a great way to cook the zucchini boats in a lighter and quicker way, achieving a crispy surface.
The ideal temperature is usually around 356-392°F. Cooking time may vary depending on the size of the zucchinis, the filling, and your air fryer, but generally ranges from 15 to 30 minutes.
Always check and if necessary, continue cooking. Check that the zucchinis are tender by pricking them with a fork and that the filling is well heated.Can I use other vegetables instead of zucchinis?
The idea of “boats” also works well with other vegetables. Here are some alternatives you could consider:
Bell peppers: Cut them in half lengthwise, removing seeds and internal filaments.
Eggplants: Cut them in half lengthwise and scoop out the pulp (which you can then use in the filling).
Large tomatoes: Cut off the top and gently scoop out the inside with a spoon.
Large porcini or champignon mushrooms: You can stuff only the mushroom cap after removing the stem (which you can chop and add to the filling).
Potatoes: Cut them in half and slightly scoop out the pulp after having pre-cooked them in the oven or partially boiled.
Remember that cooking times may vary depending on the vegetable used.I have some leftover raw filling, can I freeze it?
Freezing raw filling is doable, but the texture may slightly change after thawing. Follow these tips.
All the ingredients you use should be fresh and of good quality.
Place the filling in freezer-safe food bags, removing as much air as possible.
Don’t forget to label the containers or bags with the freezing date to keep track of freshness. It keeps for up to 3-4 months.
The best way to thaw the filling is to move it from the freezer to the refrigerator and let it thaw slowly for several hours or overnight. This helps maintain a better texture and reduces the risk of bacterial growth.
After thawing, check the filling’s texture. If it’s too moist due to zucchini pulp or breadcrumbs, you can add some fresh breadcrumbs to absorb the excess moisture.How can I make the recipe vegetarian?
There are several options to make this recipe suitable for those following a vegetarian diet.
Replace the meat with legumes: Lentils, chickpeas, or mashed beans can be a great base for the filling.
You can enrich them with chopped vegetables (carrots, celery, onions), breadcrumbs, grated cheese, herbs, and an egg to bind (if you consume it).
A mix of vegetables such as eggplants, bell peppers, mushrooms, tomatoes, and spinach sautéed in a pan with garlic, breadcrumbs, and grated cheese can be delicious.
Add crumbled tofu or tempeh: These meat substitutes, sautéed with spices and vegetables, can give texture and flavor to the filling.For a vegan version?
As with the vegetarian version, mashed and seasoned legumes are a great base, such as chickpea hummus.
Or a filling based on mixed vegetables such as eggplants, bell peppers, mushrooms, tomatoes, and spinach sautéed with vegan breadcrumbs, nutritional yeast flakes (for a “cheesy” flavor) and herbs.
Marinate tofu or tempeh with soy sauce, nutritional yeast, and spices, then crumble and sauté with the vegetables for the filling.
There are commercially available vegan grated cheeses that you can add to the filling or sprinkle on top before baking.
You can also create a “vegan bechamel” based on plant milk and flour to make the filling creamier.
