Stuffed zucchini boats are a favorite hit every summer, so we’re sure there will be this one as well. These Stuffed zucchini boats are filled with happiness and you feel it right away in the first bite, take our word for it. The ingredients needed for this dish will be below, and we promise that you will need something that does not include unicorn tears and such. What definitely characterizes this dish is beauty; they are not called Stuffed Zucchini BOATS for no reason. Quality and freshly minced meat sways comfortably in a hollowed-out zucchini, waiting for a rain of cheese and a row of heat. Once you do this, it won’t be clear to you how you haven’t done and eaten it before.
You will need zucchini, of course. Zucchini are quite familiar to everyone and are used in everyday kitchen. As for nutritional values, they are not only light for the stomach but can also be eaten by allergy sufferers. They contain about 7 calories per 100 grams, so you can add minced meat and cheese without any restraint. In addition, they are rich in vitamins, as well as potassium, magnesium, copper and phosphorus. It has the most vitamin A, which will protect your immunity and eyes. They are rich in antioxidants in the peel so we will leave the peel on the zucchini in this recipe. They lower blood sugar, contribute to cardiovascular health, help lose weight …. What are you waiting for? Let’s make Stuffed zucchini boats!
Groceries needed for Stuffed zucchini boats and preparation (3-4 people)
3-4 zucchini (keep filling aside, do not throw)
0.5 kg of minced meat
A couple of tablespoons of mashed tomatoes
1 teaspoon ground pepper
For bechamel sauce:
1 tablespoon grated cheese
The instructions for preparing Stuffed zucchini boats are very simple. First you need to cut the zucchini in half and scoop out each half with a spoon. Set the zucchini filling aside as you will use it later. When you have done that, cut the onion and carrot into pieces and put it in a pan on hot oil. All this should be simmered for about 10 minutes, until the onion is golden. When the onion has taken on color, it is necessary to put the minced meat in the pan. Minced meat must be well heat-treated, and when it takes on a gray color, you can add spices like paprika, salt and pepper. Let the meat, onions and carrots cook, with the occasional addition of water, for 20-25 minutes. Then you are sure that the meat is cooked and then add the stuffing of zucchini that we kept and mashed tomatoes. Let it all cook together and make a bechamel sauce in the meantime.
Bechamel Sauce for Stuffed Zucchini boats
Bechamel sauce is not used by everyone in the preparation of Stuffed zucchini boats, but we do – it’s absolutely delicious. Bechamel sauce is made by melting the butter in a pot until it becomes liquid and putting flour on it. The flour must be briefly fried in butter and receive the gold-ish color. When the butter and flour are combined you need to add the milk. It must be added gradually and it is recommended to be lukewarm. When adding milk you will notice that if you don’t mix fast enough, lumps form, so be sure to go to the gym the day before and exercise those hands! Finally, when you have used up all the milk, add salt, pepper, grated cheese and mix it all up. Here, your bechamel sauce for Stuffed zucchini boats is ready!
Baking and serving Stuffed zucchini boats
Let’s finish the zucchini. Take the pan, the bigger you have, the better. Line a baking sheet with baking paper and arrange the zucchini next to each other. Fill your boats with cooked minced meat to the top. Don’t be afraid if it leaks a little from the side, it’s even better. Pour bechamel sauce over each of the zucchini, sprinkle grated cheese over the surface and see what a masterpiece you have made. Preheat the oven to 180 degrees Celsius and place your Stuffed zucchini boats in the oven. They will bake for about 30 minutes, and at the end you are free to increase the oven temperature. If you do this you will get a beautiful golden-baked cheese crust that no one can resist.
Your Stuffed zucchini boats can be served directly from the pan. You can also arrange them on a special serving tray. You can serve it with a green salad as a side dish or any salad you like. We definitely recommend that you buy or make garlic bread so that your story about Stuffed zucchini boats is completely rounded off.
Tips and tricks for Stuffed zucchini boats
- It is not necessary to blanch zucchini in summer because it is their season. But it is advisable to boil winter zucchini briefly in salted water to soften their skin before baking. That way they won’t be rubbery.
- Béchamel sauce is best done with butter and milk with a higher proportion of milk fat because it gives a nicer, creamier taste.
- When you dig out the zucchini, it is best to salt them on the inside and turn them over. In this way, the zucchini independently get rid of excess water dripping on the work surface.
- If you need a vegan version of this dish, make lentil bolognese and use vegan cheese, butter and soy milk without added sugar.
- If you prefer a spicy taste – don’t add pepper, chili and the like that could spoil the taste of Stuffed zucchini boats. Instead, use hot ground pepper instead of the sweet one.