Cheesy Meatball Stuffed Zucchini Boats
- Prep
- 10 min
- Cook
- 50 min
- Yield
- 6 servings
- Level
- medium
- Cuisine
- American
Halved zucchini filled with frozen Italian meatballs and tomato sauce, then topped with melted mozzarella. Baked covered until zucchini softens, then finished uncovered so cheese melts. A simple, satisfying one-dish meal that comes together quickly with frozen ingredients.
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Ingredients
Method
10 steps- 1
Slice ends off zucchini and cut each in half lengthwise.
- 2
Scoop out inside of each zucchini half, leaving about 1/4 inch of squash. Discard or reserve scooped flesh.
- 3
Place zucchini halves in a 9x13 inch baking dish.
- 4
Spoon half the tomato sauce evenly into each zucchini boat.
- 5
Line frozen meatballs into each zucchini half.
- 6
Top meatballs with remaining tomato sauce.
- 7
Cover tightly with foil and bake at 350 degrees for 45 to 50 minutes until zucchini is mostly tender when pierced.
- 8
Remove foil and sprinkle mozzarella cheese evenly over stuffed zucchini.
- 9
Return to oven and bake 5 minutes until cheese melts.
- 10
Cool 5 minutes before serving.
Tips
Reserve scooped zucchini flesh for another use or discard.
Pierce zucchini with a knife to test tenderness rather than guessing by appearance.
Good to Know
Refrigerate covered up to 3 days. Reheat covered at 350 degrees until warmed through.
Assemble through step 6 (before cheese), cover, and refrigerate up to 8 hours. Bake as directed, adding 5 to 10 minutes to covered baking time if chilled.
Let cool 5 minutes as instructed. Serve with crusty bread or a side salad.
Common Mistakes
Scoop too deep and zucchini falls apart; leave at least 1/4 inch wall
Skip foil cover and zucchini dries out; cover tightly
Overbake uncovered and cheese browns too dark; bake only 5 minutes for melting
Substitutions
more control over ingredients