Stuffed zucchini boats are a delightful way to enjoy the bounty of summer gardens, especially here in the Midwest where zucchinis seem to multiply overnight. This dish is a nod to the resourcefulness of our ancestors who knew how to make the most of what they had on hand. It's a comforting meal that brings together the freshness of the garden with the heartiness of a family supper. Whether you're looking to use up an abundance of zucchini or simply want to try something new, these stuffed zucchini boats are sure to become a cherished part of your recipe collection.

These stuffed zucchini boats pair beautifully with a simple green salad and a slice of warm, crusty bread. For a more traditional Midwestern touch, serve them alongside a scoop of buttery mashed potatoes or a side of sweet corn on the cob. A chilled glass of iced tea or a light white wine complements the flavors wonderfully.

Servings: 4 servings

4 medium zucchinis
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 pound ground beef or turkey
1 cup cooked rice
1 cup marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley for garnish (optional)

Preheat your oven to 375°F (190°C).

Slice the zucchinis in half lengthwise and scoop out the centers, leaving about a 1/4-inch thick shell. Reserve the scooped-out flesh.

Place the zucchini halves in a baking dish, cut side up.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Add the ground beef or turkey to the skillet, cooking until browned. Drain any excess fat.

Stir in the reserved zucchini flesh, cooked rice, marinara sauce, oregano, basil, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.

Spoon the filling mixture into the zucchini halves, packing it in gently.

Sprinkle the mozzarella and Parmesan cheeses evenly over the stuffed zucchinis.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Garnish with fresh parsley before serving, if desired.

For a vegetarian version, replace the meat with a mix of chopped mushrooms and bell peppers. You can also experiment with different cheeses, such as cheddar or feta, for a unique flavor. If you prefer a spicier dish, add a pinch of red pepper flakes to the filling. For a gluten-free option, ensure your marinara sauce and other ingredients are certified gluten-free.

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