From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Zucchini Boats
Cheesy, flavourful and low-carb delicious — healthy, satisfying and easy to make.
Bobbie's kitchen notes: use medium zucchini so they hold their shape; don't overbake the zucchini before filling; you can use ground turkey, chicken or Italian sausage; add extra vegetables like mushrooms, spinach or carrots; for a spicier version, add more red pepper flakes; these reheat well and taste even better the next day. Serve with a fresh green salad, garlic bread, roasted vegetables, cauliflower rice or regular rice, or a side of marinara sauce. Storage: fridge up to 4 days; freezer up to 3 months — thaw in the fridge and reheat in the oven or microwave. Nutrition per serving from Bobbie's card (approximate): 360 calories, 28 g protein, 22 g fat, 12 g carbohydrates, 3 g fibre. Bobbie's card doesn't give a simmer time for step 4.
Ingredients
For the zucchini boats
- 4 medium zucchini
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
For the filling
- 1 lb ground beef, turkey or Italian sausage
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced (optional)
- 1 (14.5 oz) can diced tomatoes (drained slightly)
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ½ cup ricotta cheese (optional, for extra creaminess)
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley or basil, chopped (optional)
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Method
- 1
Prep the zucchini: cut zucchini in half lengthwise. Scoop out the centres, leaving about ¼ inch of flesh. Chop the scooped zucchini and set aside.
- 2
Season and bake: place zucchini halves on a baking sheet. Brush with olive oil and sprinkle with salt, pepper, garlic powder and Italian seasoning. Bake at 400°F (200°C) for 10 minutes.
- 3
Cook the filling: in a large skillet, heat a little olive oil. Add onion, garlic and bell pepper. Cook 3–4 minutes. Add ground meat and cook until browned. Drain if needed.
- 4
Add tomatoes and seasonings: stir in diced tomatoes, tomato paste, chopped zucchini flesh, Italian seasoning, salt, pepper and red pepper flakes. Simmer.
- 5
Add cheese to the filling: remove from heat. Stir in ricotta cheese (if using), ½ cup mozzarella and Parmesan. Mix well.
- 6
Fill the zucchini: spoon the filling into the pre-baked zucchini halves.
- 7
Top and bake: sprinkle with the remaining mozzarella and Parmesan. Bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and golden.
- 8
Garnish and serve: top with fresh parsley or basil and serve warm.
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From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026