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Stuffed Zucchini Boats with Spicy Ranch

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  Published on July 23rd, 2021
  Reading time: 2 minutes
  Last modified July 19th, 2021
stuffed zucchini boats
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Enjoy this flavor-packed and micronutrient-dense stuffed zucchini boats with spicy ranch for lunch, dinner, or any time of day! They are simple to make and perfect for keto meal prep.

Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients
 4 medium zucchinis(about 6 ounces each), halved lengthwise
 ¼ cup crumbled blue cheese(about 1 ounce)
 1 tsp ground cumin
  tsp cayenne pepper
 1 tsp kosher salt
For the Spicy Ranch:
 ½ cup cherry tomatoesfor garnish (optional)
Directions
1

Preheat the oven to 400ºF and set a cooling rack in a sheet pan.

2

Scoop out the cores of the zucchinis to create boats; set the cores aside. Place the boats in a colander, liberally salt, and allow to sit for 5 to 10 minutes to remove the excess moisture. Rinse and pat dry.

3

Place the hollowed-out zucchinis cut side up on the cooling rack in the sheet pan and par-bake for 10 minutes.

4

While the zucchinis are par-baking, make the filling: Roughly chop the cores and place them in a mixing bowl.

5

Preheat a sauté pan over medium-high heat. Add the butter, allow to come to temperature for 1 to 2 minutes, then add the chopped zucchini cores and mushrooms and sauté for 2 to 3 minutes. Remove from the pan and place in a medium-sized mixing bowl.

6

To the bowl with the chopped zucchini cores, add the ground sirloin, blue cheese, cilantro, oregano, cumin, cayenne pepper, and salt. Using your hands, mix the ingredients together thoroughly, then place the filling in the refrigerator until needed.

7

Remove the stuffed zucchini boats from the oven. Fill the boats with the sirloin mixture and place back in the oven for 15 to 18 minutes.

8

While the stuffed zucchini boats are baking, cook the bacon in a sauté pan over medium heat until crisp, then chop it into small pieces. Mix together the ranch and Sriracha until smooth.

9

When the stuffed zucchini boats are done, remove them from the oven and sprinkle the bacon over them; serve immediately with the spicy ranch sauce.

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Ingredients

Ingredients
 4 medium zucchinis(about 6 ounces each), halved lengthwise
 ¼ cup crumbled blue cheese(about 1 ounce)
 1 tsp ground cumin
  tsp cayenne pepper
 1 tsp kosher salt
For the Spicy Ranch:
 ½ cup cherry tomatoesfor garnish (optional)

Directions

Directions
1

Preheat the oven to 400ºF and set a cooling rack in a sheet pan.

2

Scoop out the cores of the zucchinis to create boats; set the cores aside. Place the boats in a colander, liberally salt, and allow to sit for 5 to 10 minutes to remove the excess moisture. Rinse and pat dry.

3

Place the hollowed-out zucchinis cut side up on the cooling rack in the sheet pan and par-bake for 10 minutes.

4

While the zucchinis are par-baking, make the filling: Roughly chop the cores and place them in a mixing bowl.

5

Preheat a sauté pan over medium-high heat. Add the butter, allow to come to temperature for 1 to 2 minutes, then add the chopped zucchini cores and mushrooms and sauté for 2 to 3 minutes. Remove from the pan and place in a medium-sized mixing bowl.

6

To the bowl with the chopped zucchini cores, add the ground sirloin, blue cheese, cilantro, oregano, cumin, cayenne pepper, and salt. Using your hands, mix the ingredients together thoroughly, then place the filling in the refrigerator until needed.

7

Remove the stuffed zucchini boats from the oven. Fill the boats with the sirloin mixture and place back in the oven for 15 to 18 minutes.

8

While the stuffed zucchini boats are baking, cook the bacon in a sauté pan over medium heat until crisp, then chop it into small pieces. Mix together the ranch and Sriracha until smooth.

9

When the stuffed zucchini boats are done, remove them from the oven and sprinkle the bacon over them; serve immediately with the spicy ranch sauce.

Stuffed Zucchini Boats with Spicy Ranch

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