Stuffed Zucchini Boats

Stuffed Zucchini Boats


I have recently started to frequent food blogs 🙂 This recipe is a take on one that was posted by a food blogger. While some foodies blog in their spare time as a hobby, others blog as a job. I some times wonder what it would be like to be paid to blog. Some individuals get free products and endorsement $ for writing snippets about food, products etc. Pretty cool way to make $… but probably too lonely for me! I love people and f2f interaction far too much!

Anyway, I used the left over “stuffing” to make a casserole day 2.  Just threw together the remaining stuffing with 1/2 box of pasta & mixed it up. Topped with some shredded romano cheese & crushed up tortilla chips for a complete meal. Baked at 350 for 30 min. No picture, but I promise, it was yummy. I guess this was a two for one post! Hope you like it 🙂

Inspired by: Annie’s Eats


  • 4-6 large zucchini
  • ½ lb ground turkey
  • ½ onion diced
  • 2 scallions diced
  • 3 large garlic cloves minced
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 can petite diced tomatoes
  • ½ jar spaghetti sauce
  • 1 c. low fat cottage cheese
  • 1 egg, lightly beaten
  • ¾ c. shredded Romano cheese, divided


Preheat oven to 375

For the stuffing:

Saute the onions, garlic, & scallions in the olive oil over medium heat for approx 2 minutes. Add the ground turkey into the pan & break up with a wooden spoon. Cook over medium heat until all of the meat is cooked through. Season with rosemary & oregano. Add in diced tomatoes & spaghetti sauce & remove from the heat. Let cool for a few minutes. Combine the cottage cheese with the ½ c. Romano cheese & lightly beaten egg. Stir the cheese mixture into the slightly cooled meat mixture.

For the zucchini:

Cut zucchini in ½ and scrap out the “seeds” … leaving about ¼ in of the zucchini on all side.

To prepare:

Take a zucchini, fill it with the mixture & place it in a 9×13 baking dish. Once all zucchini are stuffed, fill the pan with about ¼ in of water (try to keep the water level below the stuffing). Bake for 40 min @ 375 degrees. Top with the remaining shredded Romano immediately after removing from the oven.

ENJOY! These are best eaten fresh out of the oven (vs. reheated day 2…)




Filed under Main Course

4 responses to “Stuffed Zucchini Boats

  1. Annie

    Hi Brit,
    Glad you enjoyed these. Just to be clear, food blogging is my second “job” but really more of a hobby. I’m actually a doctor, I just love food!
    🙂 Annie

    • Steve & Brit

      Thanks for the correction 🙂 I’ve updated the post to reflect the fact that not all food bloggers are “only” food bloggers! Thanks again for the recipe!
      It was fantastic~ Brit

  2. Heather

    Have you read Maggie’s Austin? I love browsing this site for what new place to try in Austin. Anyways, I am not a huge Zucchini fan, but this looks yummy.

    • Steve & Brit

      Hey girl~ no I haven’t ever seen that before! I’ll have to check it out for sure. Sounds like a cool site. Austin 360 is so overwhelming so it will be nice to have an alternative 🙂 Hope Evie is feeling better!

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