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Summer Zucchini Boat Recipe

  • Author: Jennifer McDaniel
  • Total Time: 50 minutes


This summer zucchini boat recipe will be your next favorite meal!



For The Sauce:

  • 1 T. olive oil
  • 1 lb. of ground beef (or turkey, chicken, or lentils)
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/4 c. of red wine or balsamic vinegar
  • 1 (28 oz) can of San Marzano tomatoes
  • 1/4 t. cinnamon
  • 1/4 t. paprika
  • 1/2 t. dried oregano
  • 1 t. sugar
  • chili flakes (optional)
For the Zucchini Boats:
  • 2 medium zucchinis, halved
  • 1 T olive oil
  • salt and pepper to taste
  • 1/2 c. vegetable broth
  • 1/2 c. of shredded mozzarella cheese
  • 2 T. panko bread crumbs


  1. Preheat oven to 375 degrees. Cut the zucchinis in half and scoop out the flesh of the zucchinis. Season with olive oil, salt, and pepper, and place in an oven-safe pan.
  2. Meanwhile, make your sauce. Bring olive oil, onions, and garlic to a pan.
  3. When the onions are translucent, add in your ground meat and cook thoroughly.
  4. Turn up the heat and add wine or vinegar until it reduces.
  5. Add in your spices, tomatoes, and sugar. Season with salt and pepper.
  6. Let the sauce come to a boil and begin to thicken.
  7. Add your sauce to the zucchini boats. Top with cheese and breadcrumbs. Pour vegetable broth around the zucchini boats.
  8. Cover the pan with aluminum foil and bake for 20-30 minutes.
  9. Remove from the oven and top with parsley (optional). Serve and enjoy!


Leftover sauce can be frozen and used for spaghetti bolognese or lasagna.

  • Prep Time: 20
  • Cook Time: 30


  • Serving Size: 1/2 zucchini
  • Calories: 284
  • Sugar: 4.1 g
  • Sodium: 501.7 mg
  • Fat: 11 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 12.1 g
  • Fiber: 2.2 g
  • Protein: 31.2 g
  • Cholesterol: 70.3 mg