STUFFED ZUCCHINI BOATS
My grandma Angelica was not much of a cook, but she made a few things that were awesome: arroz con leche, crepes (still referred to as “grandma pancakes” in our family), saltine crackers with butter and sugar (as complicated as it sounds, but truly delicious and an afternoon snack that became a tradition with my college roommate), and these stuffed zucchini boats. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 1 hour
4 large zucchini
1 pound (454 g) ground beef
2 tablespoons (30 ml) extra-virgin olive oil
1 onion, diced
2 garlic cloves, chopped
Salt
Freshly ground black pepper
¾ cup green olives, roughly chopped
2 hardboiled eggs, chopped
- Preheat the oven to 350°F (180°C).
- Cut the zucchini lengthwise, and scoop the insides out with a spoon. Chop the inside parts, and add them to a medium bowl with the ground beef.
- In a large skillet over medium-high heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the ground beef–zucchini mixture, and cook for about 5 minutes more, until completely browned, breaking the meat up as you cook it. Season with salt and pepper.
- Remove the skillet from the heat, and add the olives and hardboiled eggs. Stir well.
- Stuff the zucchini boats with the meat mixture, and place them on a baking sheet. Bake for 45 minutes, until tender, and serve.
VARIATION 1 STUFFED BELL PEPPERS: Cut the tops off 4 green or red bell peppers, and remove and discard the seeds and membranes. Stuff with the meat mixture, and bake at 350°F (180°C) for 45 minutes.
VARIATION 2 TURKEY-STUFFED ZUCCHINI BOATS: Swap ground beef for ground turkey for a lighter version, and follow the recipe as written.
PREP TIP: Assemble the zucchini boats the day before and bake before serving.
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Stuffed zucchini boats loaded with seasoned ground beef, sweet onion, garlic, chopped green olives, and hard-boiled eggs — a combination that sounds unusual and tastes fantastic. The zucchini shells roast up tender while the filling stays savory and rich. It's a complete dinner in one tidy, edible vessel.
Pro Tips
- Scoop the zucchini flesh out and chop it back into the filling — it keeps the meat moist and means nothing goes to waste.
- Brown the beef-onion mixture thoroughly before stuffing; the caramelization is what makes the filling taste rich rather than plain.
- The green olives are the surprise star — their briny bite cuts through the richness of the beef and egg.
- Don't overbake the boats; the zucchini should be tender but still hold its shape when you slice into it.
Frequently Asked Questions
Can I prepare stuffed zucchini boats ahead?
Yes — stuff and refrigerate them a day ahead, then bake when ready. Add 5 minutes to the oven time since they'll be cold.
What can I use instead of green olives?
Kalamata olives work, or skip them and add chopped sun-dried tomatoes for a different savory note.
How do I keep the zucchini from getting soggy?
Bake the hollowed-out shells for 5 minutes before stuffing, and don't overfill them with wet ingredients. Drain any fat from the beef first.
Are zucchini boats Paleo?
Yes — zucchini, ground beef, onion, garlic, olives, eggs, and olive oil. Naturally gluten-free and grain-free.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- Cut the zucchini lengthwise, and scoop the insides out with a spoon.
- Chop the inside parts, and add them to a medium bowl with the ground beef.
- In a large skillet over medium-high heat, heat the olive oil.
- Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the ground beef–zucchini mixture, and cook for about 5 minutes more, until completely browned, breaking the meat up as you cook it.
- Season with salt and pepper.
- Remove the skillet from the heat, and add the olives and hardboiled eggs.
- Stir well.
- Stuff the zucchini boats with the meat mixture, and place them on a baking sheet.
- Bake for 45 minutes, until tender, and serve.
