Baked Zucchini Boats

"These stuffed zucchini halves are a nice addition to dinner, and go over well even with kids!"
photo by a user photo by a user
Ready In:
1hr 15mins




  • Preheat oven to 350 degrees F.
  • Split zucchini lengthwise and scoop out the seeds.
  • Saute the ground beef, onion, garlic, dill, and parsley in olive oil.
  • Remove from heat and add the cooked rice, beaten egg, 1/4 cup of the bread crumbs and mix well.
  • Fill the hollowed-out zucchini with mixture and place in a lightly pan-sprayed baking dish.
  • Cover with spaghetti sauce, sprinkle with Parmesan cheese and the remaining bread crumbs.
  • Cover and bake at 350 degrees F for approximately 45 minutes, until zucchini is tender but firm.

Questions & Replies

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  1. Manuela Curran
    I tried this recipe yesterday for our American Legion picnic and it was a big hit. Everybody enjoyed it. I had some left over. It was very good. Thanks for having it on the site.
  2. children from A to Z
    A friend of mine gave me some zucchini from her garden and I always make zucchini bread or muffins. I needed a change and this fit the bill. My mom used to make this for us kids, so I thought I would try it out on mine. Even the pickiest of eaters ate every bite. Thanks for a great way to get my kids to eat zucchini.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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