Here is a quick and easy recipe that is perfect for leftover meat sauce and abundant garden squash! These stuffed zucchini boats are filling, flavorful and a family favorite in my house. Using some of Rick’s Irish spaghetti sauce, which is chock full of meat and mushrooms as a base for this veggie heavy filling, we end up with a satisfying meal that is perfect anytime you have lots of zucchini to use up!
I have been working on this recipe for a while and there are tons of ways to do it. I tried it with and without bread. I tried it with more veggies and less meat. I tried it with beef and Italian sausage. Then I realized I was making too much work of things. These stuffed zucchini boats are the perfect leftover makeover when you have extra meat sauce from your spaghetti night! You can also easily use a quart of your home canned meat sauce here as well. I just sauteed some onion, mushroom and the zucchini we removed from the middle of each one to round out the filling. I did not even season this up because Rick’s sauce is so flavorful and full of herbs and spices that it was not necessary. The filling goes together quick and easy.
I stuffed the filling into the cavity created in each zucchini half by scooping it out with a teaspoon and then smoothing things out so it looks nice. When every boat was full and all the filling was used I topped everything with a sprinkle of parmesan cheese and topped that with a couple of cups of shredded mozzarella.
This bakes for about thirty minutes. You really are only cooking the squash to your desired tenderness and that really does not take a long time. So this dish is perfect for a weeknight meal as well as a weekend go to! You can make these up and bake them off half way and freeze them too for meals ready to go when you don’t have time to cook. I love freezer banking and this one is definitely a good one for that.
I hope you will give these stuffed zucchini boats a try the next time you have extra meat sauce and I hope you love them!
You can find Rick’s Irish Spaghetti video here: http://bit.ly/2whEV9o
How to freeze zucchini here: http://bit.ly/2whRRfq
My favorite metal baking pan: http://amzn.to/2xBUgV4
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