Cheesy Meatball Stuffed Zucchini Boats
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.
Ingredients
Instructions
- 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