Ingredients:

  • 4 medium Zucchini, straight and uniform (approx. 10-12 oz each)
  • 2 Tbsp Olive Oil (divided)
  • 1 lb Ground Lean Beef (or Turkey/Chicken)
  • 1 small Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 (14.5 oz) can Fire-Roasted Diced Tomatoes (drained well)
  • 1 tsp Dried Oregano
  • ½ tsp Kosher Salt + more for salting shells
  • ¼ tsp Black Pepper
  • ½ cup crumbled Feta Cheese (or Goat Cheese)
  • ¼ cup grated Parmesan Cheese

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise and use a spoon to scoop out the flesh, leaving a ½ inch border for the boat shell. Discard or reserve the scooped flesh.
  2. Sprinkle the inside of the zucchini shells lightly with Kosher salt and place them cut-side up on a baking sheet. Let them sit for 5 minutes to draw out excess moisture. Pat the zucchini shells dry thoroughly with a paper towel right before stuffing.
  3. Heat 1 Tbsp of the olive oil in a large skillet over medium-high heat. Add the ground lean meat (beef, turkey, or chicken) and cook until browned, breaking it up as it cooks. Drain off any excess fat.
  4. Add the diced yellow onion to the skillet and cook until softened, about 3 minutes. Add the remaining 1 Tbsp olive oil, the minced garlic, dried oregano, ½ tsp Kosher salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant. Stir in the drained fire-roasted diced tomatoes. Cook for 3-5 minutes, allowing the sauce to thicken slightly. Remove from heat.
  5. Gently fold in the crumbled feta cheese into the meat mixture. Spoon the filling evenly into the prepared, dried zucchini shells. Top the filled boats evenly with the grated Parmesan cheese.
  6. Bake the stuffed zucchini boats at 400°F (200°C) for 20 minutes, or until the zucchini is tender but holds its shape, and the cheese topping is melted and golden brown. Serve immediately.