Zucchini Boats

Zucchini Boats
Servings: 8 Prep 10 mins Bake 350°F 10 mins Cook 23 mins


  • 4 medium zucchini (about 1-3/4 pounds)
  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 2 teaspoons chili powder
  • 3 tablespoons tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/3 cup shredded part-skim-milk mozzarella
  • 1 head endive, cut at the base and separated into 8 leaves
  • Hot cooked noodles (optional)

Make It

1. Cut zucchini in half lengthwise; scoop out pulp with spoon, creating boat. Reserve pulp.

2. Bring large skillet of water to simmering. Add zucchini boats; simmer, uncovered, 3 minutes or until just tender. Remove zucchini with slotted spoon; cool under running cold water. Drain on paper toweling.

3. Empty skillet. Dry with paper toweling. Heat oil in skillet. Add beef; cook, breaking up clumps with a wooden spoon, for 5 minutes or until no longer pink. Add garlic, onion and sweet red pepper; cook 5 minutes. Add chili powder, zucchini pulp, tomato sauce, Worcestershire sauce and salt; cook for 10 minutes. Remove mixture from heat. Stir in half of the cheese.

4. Place the zucchini boats in a baking pan just large enough to hold them. Spoon the beef mixture into the boats. Top with the remaining mozzarella cheese.

5. Bake at 350 degrees F for 5 to 10 minutes or until cheese melts. Place one endive leaf in middle of each boat for sail, and serve with hot cooked noodles if you wish. Makes 8 boats.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 106, Fat, total (g): 6, chol. (mg): 22, carb. (g): 6, pro. (g): 8, sodium (mg): 221, Percent Daily Values are based on a 2,000 calorie diet.