Easy Zucchini Boats 2 Ways

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Actually, large zucchini work well in many recipes. They can be grated, cubed, chopped or simply stuffed and grilled or baked. Yet, stuffing them is my favourite way to use the really large ones.

The bigger zucchini’s give you more room for the stuffing, which makes for a hardier meal. They also do a better job of keeping the filling from falling over the sides. This is not to say you can’t use any size of zucchini. They all work.

Each of the 2 different stuffings start with the same base, which makes it so easy to change up the flavors. This allows you to have a variety of meals from the same basic ingredients. We will want to with a base of onions, garlic, peppers sauteed.

Then we will add the ground beef or turkey until the veggies are tender and the meat is no longer pink. Try to to cook too long. Then add the Pomi Tomatoes.

You can really add any flavor profile at this point, but my go to’s are usually Italian and Mexican. I could feed my husband Mexican everyday and he would it. Not to say Italian is not a hit as well. Being half Italian he is always game for that too.

I just took half of the base and put it in a different pan, so I could add the appropriate spices to each base. For the Mexican batch I also added a can of Low Sodium Black Beans. The Dell’Alpe Italian Seasoning blend is my go to for all things Italian. I use it for my Marinara Sauce that I use in my Best Zucchini Roll Ups and Grilled Pizza recipes.

Now that we have the Italian and Mexican fillings combined we want let them simmer for a bit to allow the flavors to build. Next, take the baking dish with the arranged zucchini boats and fill half with the Italian filling then I add a sprinkle of Mozzarella or shredded Parmesan. On the Mexican filling I like to sprinkle a small amount off the Mexican blend of shredded cheese.

Note: Cheese has quite a lot of sodium, so you can leave it off or use it sparingly.

I touch on this a in the beginning of this blog. You can definitely freeze the easy stuffed zucchini boats 2 ways, but there is a chance the zucchini might get soggy. So, there are a couple of things to consider. will you be reheating them straight from the freezer or will you let them thaw first.

If you are letting them thaw first: I recommend cooking the ones you will be freezing for about half of the time that you would cook them if they were fresh. This will help to prevent the filling from becoming watery. If you will be heating them straight from the freezer to microwave: you can cook them all the way, let them cool completely then store them in a airtight container that can go in the microwave.

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