I am SUCH a fan of Zucchinis, I get so excited whenever our plants start producing. And the grocery-store ones never seem to measure up to our garden ones… just such creamy delicious flesh, thin tender peel (with no gross waxy stuff rubbed on it).
So when we had four ripe zucchinis at once, I decided to make stuffed zucchini boats. I’ve made versions of them in the past, but this one was incredible. Definitely a keeper of a recipe!
Greek Stuffed Zucchini Boats Recipe:
You will need:
- 4 zucchinis
- ground beef (I used 1.5 pounds but had extra filling that I cooked separately. 3/4 of a pound would be fine.)
- Minced garlic
- Onion powder
- small package of tomato-basil Feta cheese crumbles
- Can of diced tomatoes (or use fresh – I didn’t have any ripe ones yet)
- 2 eggs
- Optional – mozzarella or parmesan cheese, grated
- Fresh basil
- Preheat the oven to 375 degrees, and set a large pot of water to boil.
- Gather your ingredients while you wait for the water to boil.
- Saute some minced garlic in a bit of EVOO, then add the ground beef, and cook over medium heat to brown.
- Whenever the water is boiling, put the zucchinis in for about 4 minutes to cook them just a bit. Then remove, rinse with cool water so you can handle them, cut in half lengthwise, and scoop out the innards.
- Add zucchini innards (chopped) to the beef as it cooks. Also season with onion powder, salt, and pepper.
- When the beef mixture is cooked, mix in a bowl with the feta, tomatoes, and eggs.
- Fill the zucchini boats with the beef mixture, patting it in so you can get as much filling as possible in there! Top with cheese (optional) and fresh basil.
- If there is extra filling, put it in a small casserole dish or ramekins to bake separately.
- Bake 20-30 minutes.
These were so flavorful and delicious – the feta was the perfect “special something” for them too, so don’t leave that out! Leftovers also reheated well.
While my boats were in the oven, I made some Tallow-fried Home Fries to eat with them. It was a great match!