Minced Meat Zucchini Boats

Minced Meat Zucchini Boats

I always buy zucchinis, but am often unimpressed with how they turn out as a side-dish. These boats have restored my faith in the humble zucchini, and have turned into a great favourite in our house, especially for our son. It is filled with both meat and veggie-goodness and easy to prepare. The recipe is inspired by my Turkish friend, Meltem, whose mom introduced me to a similar dish. Sail away!

Minced Meat Zucchini Boats

Prep Time 30 minutes
Cook Time 20 minutes


  • 6 medium-sized zucchinis
  • 500 g ground meat, beef or lamb
  • 1 medium-sized onion, chopped
  • 2 large carrots, grated
  • ½-1 teaspoon Himalayan salt
  • 2 teaspoons dried Thyme
  • ½ teaspoon turmeric powder
  • ½ teaspoon ginger powder
  • 1/8 teaspoon black pepper powder
  • 2 tablespoons coconut oil


  • Wash the zucchinis well and cut off ends. Cut lengthways in halves.
  • Spread a small amount of coconut oil on the outer side (skin) of the zucchini halves, put in a glass oven dish skin down, salt to taste and bake for 30 minutes at 150C.
  • After 30 minutes, remove from the oven and scoop out the flesh of the zucchini so that only the skin and about ½ cm of flesh remain.
  • Cut the scooped out zucchini flesh into small pieces.
  • In a separate pot, add 1 tablespoon coconut oil, chopped onions, grated carrots, scooped out zucchini, salt and spices, and stir-fry on medium for 10-15 minutes. Add ground meat and simmer for another 10-15 minutes, or until meat is done.
  • Scoop the meat stir-fry mixture into the zucchini boats and bake in the oven at 150C for another 20 minutes.
  • Remove from the oven and serve with a salad and vegetable side like steamed broccoli or stir-fried turmeric & ginger cauliflower.

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