Italian Meatloaf in Zucchini Boats

Italian Meatloaf in Zucchini Boats

EGallagher55 5

"This is an easy Italian meatloaf baked into hollowed-out zucchini halves. Delicious!"

Ingredients 1 h 10 m {{adjustedServings}} servings 596 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1605 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Scoop out and discard zucchini seeds, leaving the hollowed-out shells. Sprinkle the garlic salt into the hollowed-out zucchini, and set aside. Heat olive oil in a skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Remove from heat and allow to cool.
  3. In a mixing bowl, mix the ground beef, eggs, bread crumbs, basil, carrot, and Parmesan cheese together with the onion mixture. Stuff the zucchini halves with the meat mixture, and place them into a baking dish. Spoon about half the spaghetti sauce over the zucchini, covering all the meat and allowing sauce to drip down the sides of the zucchini boats.
  4. Bake in the preheated oven until the meat is no longer pink in the center and the zucchini are tender, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Sprinkle the mozzarella cheese over the zucchini, and return to oven until the cheese melts, about 5 more minutes. Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini boats are cooking. Serve the zucchini boats with the additional sauce on the side.
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Reviews 47

  1. 68 Ratings


These green, meaty boats looked so awesome going into the oven and I had really high hopes for the outcome, but I was a little disappointed. I will definitely make them again, but not without a couple changes. The "1 large zucchini" written for the original recipe, must've been from a mutant garden strain b/c I scaled the meat back to 1 lb. and ended up cramming 3 1/2 medium zucchinis with the meatloaf mixture, as well as making a couple random meatballs on the side. The end result was unfortunately on the bland side, (splash splash of Sriracha to the rescue!) so next time around, the meat and sauteed veggies need to be more heavily seasoned, possibly w/ more garlic, red pepper flakes, thyme, oregano, Italian Seasoning, etc... Also, I think I would rather prepare these like a stuffed bell pepper where I'd brown the meat prior to stuffing, then just pop the boats in the oven to melt the cheese, only b/c I wasn't too thrilled with the accumulation of grease in the zucchinis. Oh yeah, I also dropped it to 1 egg and 1/2 c. Italian bread crumbs, since I had a little less meat, and the bake time was dead-on. Overall a 3.5 star recipe that (CHEER! My 3-year old gobbled up!) might just need some tweaking b4 I'd make again.


I've been making these for years and we love them! If you use ground round there shouldn't be an accumulation of grease in the zucchini boat. If all I have is ground chuck (with 15% fat) then you are better off browning the meat first and mixing then mixing it with some of the sauce. Terrific way to use zucchini when your garden is producing more than you can handle! Toss a salad & serve with crusty bread or garlic toast.


This was very good, what I do is cut off the ends of the zucchini and boil in water for approx 10 to 15 mins ...take out let it cool then slice inhalf and take out the pulp and I add it to the hamburger mixture, adds alot of flavor....