Stuffed Zucchini Boats Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 medium zucchini (about 200g each)</li><li class="ingredients-single-item">2 tbsp olive oil, divided</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">250g lean ground beef (or plant-based mince)</li><li class="ingredients-single-item">1 small red bell pepper, diced</li><li class="ingredients-single-item">100g fresh spinach, chopped</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried basil</li><li class="ingredients-single-item">½ tsp smoked paprika</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp black pepper</li><li class="ingredients-single-item">150g fresh breadcrumbs</li><li class="ingredients-single-item">100g feta cheese, crumbled</li><li class="ingredients-single-item">100g mozzarella cheese, grated</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking dish (approximately 33cm x 23cm)</li><li class="equipment-single-item">Spoon or melon baller for scooping</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Large skillet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C and lightly grease a large baking dish with a small amount of olive oil. This provides a non-stick surface while adding a subtle flavor to the exterior of the zucchini.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the zucchini by washing them thoroughly and patting dry. Cut each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the flesh from the center, leaving a 1cm border around all edges to create a stable "boat." Chop the scooped flesh and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Arrange the hollowed zucchini halves in your prepared baking dish, cut-side up. Brush the zucchini lightly with 1 tablespoon of olive oil and sprinkle with a pinch of salt. The salt helps draw out excess moisture from the zucchini, ensuring your filling won't become soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown the garlic as it can become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks. If using plant-based mince, follow package instructions for cooking time. Once browned, drain any excess fat if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the diced red bell pepper and reserved chopped zucchini flesh to the skillet. Cook for 3-4 minutes until the vegetables begin to soften. Add the chopped spinach and cook until wilted, about 1-2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Stir in the dried oregano, basil, smoked paprika, salt, and black pepper. Remove the skillet from heat and allow to cool slightly for 2-3 minutes. This cooling step prevents the cheese from immediately melting when added to the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the breadcrumbs, crumbled feta, half of the mozzarella, fresh parsley, and lemon juice to the filling mixture. Stir until well combined. The breadcrumbs will absorb any excess moisture, creating a filling with perfect consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spoon the filling mixture generously into each zucchini boat, mounding slightly but pressing down gently to ensure it's compact. Sprinkle the remaining mozzarella cheese evenly over the tops of the filled boats.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 20-25 minutes, until the zucchini is tender when pierced with a fork and the topping is golden brown and bubbly. If the top begins to brown too quickly, loosely cover with aluminum foil for the remainder of the cooking time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For a beautifully caramelized top, switch your oven to the grill setting for the final 2-3 minutes of cooking time, watching carefully to prevent burning. This creates a delicious golden crust on the cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and let the zucchini boats rest for 5 minutes before serving. This brief resting period allows the filling to set slightly and makes for easier serving. Garnish with additional fresh herbs if desired and serve warm.</li></ol>