Add stuffed zucchini boats to a slow cooker with a few simple ingredients. It will impress you.

Stuffed zucchini boats are a delightful way to enjoy the bounty of summer squash, and when cooked in a slow cooker, they become a convenient and flavorful meal. This dish has roots in Mediterranean cuisine, where vegetables are often stuffed with a mixture of grains and meats. The slow cooker method allows the zucchini to become tender while the flavors meld beautifully in a rich tomato sauce. This recipe is perfect for those who appreciate a hearty, comforting meal with minimal hands-on time.

These slow cooker stuffed zucchini boats pair wonderfully with a simple green salad dressed with a light vinaigrette. You might also consider serving them alongside some crusty bread to soak up the delicious tomato sauce. For a heartier meal, a side of roasted potatoes or a grain like quinoa or couscous would complement the dish nicely.

Servings: 4

4 medium zucchini
1 pound ground beef or turkey
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups marinara sauce
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

Cut the zucchini in half lengthwise and scoop out the seeds to create boats.

In a skillet over medium heat, add olive oil and sauté the onion and garlic until translucent.

Add the ground meat to the skillet and cook until browned. Drain excess fat.

Stir in the cooked rice, oregano, basil, salt, and pepper. Mix well.

Fill each zucchini half with the meat and rice mixture.

Pour half of the marinara sauce into the bottom of the slow cooker.

Arrange the stuffed zucchini boats snugly in the slow cooker.

Pour the remaining marinara sauce over the zucchini boats.

Cover and cook on low for 4-5 hours, or until the zucchini is tender.

Sprinkle Parmesan cheese over the zucchini boats before serving.

For a vegetarian version, replace the meat with a mixture of chopped mushrooms and bell peppers. You can also use quinoa or bulgur instead of rice for a different texture. If you prefer a spicier dish, add some red pepper flakes to the filling. For a cheesy twist, mix some shredded mozzarella into the filling before stuffing the zucchini.