Stuffed Zucchini

Yes, assemble the filled zucchini boats, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake directly from frozen at 375°F for 45-50 minutes (no thawing needed). If baking from the refrigerator (up to 1 day ahead), reduce baking time slightly to 25-28 minutes.

Yes, ground turkey works identically and will be slightly leaner; ground lamb adds a richer, more Mediterranean flavor. Both use the same cooking method and time. Avoid pre-cooked ground turkey sausage as it will make the filling dry.

Zucchini releases water as it cooks. Drain the canned diced tomatoes thoroughly before adding to the filling, and make sure to cook the zucchini flesh for 3-4 minutes so it releases and loses moisture before mixing into the meat. You can also bake the hollowed zucchini shells at 350°F for 10 minutes first to pre-cook them slightly.

Serve with garlic bread, a simple arugula salad dressed with lemon and olive oil, or roasted potatoes. A fresh tomato sauce on the side is also delicious for dipping.

Store covered in the refrigerator for up to 3 days. Reheat in a 325°F oven for 15-20 minutes, covered with foil to prevent drying. You can also reheat individual boats in the microwave for 2-3 minutes, though the texture is best when reheated in the oven.

Yes, replace the ground beef with crumbled firm tofu or lentils (cooked). Use 1 cup cooked lentils or 12 oz pressed and crumbled tofu, and sauté with the onion and garlic as directed. The filling will be lighter but still satisfying and flavorful.