Stuffed Zucchini Boats 2 Ways

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Getting kids to eat vegetables can be a tricky battle. My kids will often offer a firm “no” before even tasting the dish. Over the years I’ve tried all sorts of fun ways to prepare and present vegetables in an effort to entice them to be adventurous, try new vegetables and inevitably consume more vegetables.
I’ve done some pretty crazy stuff to get my kids to try new foods, with mixed results. From time to time though, I come across a winner of a dish. A dish my kids, the whole family even, adore…

That’s where these Stuffed Zucchini Boats come in. There are copious amount of veggies concealed within this fun dish and the kids find it difficult to resist.

Of course you can feel free to mix it up and stuff your Zucchini with your veggies of choice totalling two cups to replace the mushrooms, red peppers and leeks – we just find this combination to be so flavorful that we enjoy it this way time and time again.

To me these Zucchini Boats are a fun, veggie, carb free, pizza alternative. So, my preference is to top them with Oregano and Parmesan (proper Parmigiano Reggiano) to give them an authentic pizza flavour.

Vegetarian Stuffed Zucchini Boats

Ingredients:

• 3 Zucchini
• Coconut Oil, for frying
• 1 Cup Chopped Mushrooms
• 1/2 Cup Chopped Red Pepper
• 1/2 Cup Chopped Leek (or onion)
• 2 large or 3 small garlic cloves, peeled and finely diced
• Handful of Oregano Leaves
• 1 teaspoon Parmesan (Optional)

​Directions:

1. Preheat the oven to 180C/350F and get out a baking dish.
2. Cut the zucchini in half lengthways, remove the pulp with a teaspoon and reserve a half a cup.
3. Heat a little coconut oil in a large frying pan/skillet.
4. When hot add the reserved zucchini pulp, mushrooms, red pepper, leek and garlic.
5. Cook until the vegetables have softened and the liquid has reduced.
6. Once cooked, remove to a bowl.
7. Fill the Zucchini Boats with the vegetable mixture and top with the Oregano and optional parmesan.
8. Place into the preheated oven for 25 to 30 minutes or until golden and the zucchini has cooked through.

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I believe that life is all about balance so while we enjoy the Vegetarian Stuffed Zucchini Boats, it’s also fun to prepare a meaty version, stuffed with a rich meat filling that’s sure to be a crowd pleaser.

Bolognese Stuffed Zucchini Boats

Ingredients:

• 3 Zucchini
• Coconut Oil, for frying
• 250g/9 Ounces Beef Mince
• Handful of Oregano Leaves
• Pinch of Salt
• 1 Onion, peeled and finely diced
• 2-3 Garlic Cloves, peeled and finely diced
• 1/2 Cup Chopped Red Pepper
• 1/2 Cup Chopped Tomatoes (I used mini roma tomatoes)
• 2 Tablespoons Tomato Paste

​Directions:

1. Preheat the oven to 180C/350F and get out a baking dish.
2. Cut the zucchini in half lengthways, remove the pulp with a teaspoon and reserve a half a cup.
3. Heat a little coconut oil in a large frying pan/skillet.
4. When hot add the beef mince and sprinkle over the oregano and salt.
5. Once the meat has browned add the onion, garlic, red pepper, tomatoes and reserved zucchini pulp.
6. Stir to combine. After a few minutes add the tomato paste.
7. Cook, stirring from time to time, until the vegetables have softened a little and the liquid has reduced significantly.
8. Once the beef sauce has cooked, remove from the heat onto a plate or bowl.
9. Fill the prepared zucchini with the meat sauce.
10. Place into the preheated oven for 25 to 30 minutes or until cooked through.

​To watch both of these recipes prepared in action, take a look at the below video:

Both of these Stuffed Zucchini Boat recipes are really easy to prepare and a delicious way to get more veggies into your family meals.