Thai Stuffed Zucchini Boats

If you're looking for a healthy Stuffed Zucchini Boat recipe that's full of flavor and inspired by the taste of Thailand then these Thai Stuffed Zucchini Boats are for you! Using fresh ingredients, this is the perfect summer Zucchini dinner recipe, especially if you have Giant Zucchini or Marrow. This is not your typical Zucchini recipe, but I promise it's a winner!

You'll love this recipe because it's like a Thai Meatloaf that stuffed in a Zucchini! It's healthy and low carb, easy to make and stores well in the fridge for easy re-heating (for leftovers). Plus you can swap the proteins to make it versatile, adjust spice level (it's mild), use smaller zucchinis, and it looks amazing when serving.

What's a Zucchini Boat?

Zucchini Boats are Zucchinis that are sliced in half, usually stuffed with meats and then baked in the oven. It's a tasty and fun way to enjoy zucchinis. Perfect for large Zucchini (also called Marrow) from your garden or Farmer's Market. Can substitute with 4 medium Zucchini, just slice in half and you're ready to go!

Ingredients

• 1 large Zucchini (Marrow)
• Aromatics - Onion, Red Chili, Garlic, Ginger
• Vegetables - Carrot, Red Pepper
• Oil - Vegetable or a neutral Oil
• Vermicelli Bean Thread Noodles - Glass Noodles
• Ground Beef - lean is best
• Fresh Herbs - Cilantro and Thai Basil
• Egg
• Sauces - Fish Sauce, Light Soy Sauce, Sweet Thai Chili Sauce
• Bacon

How to Make Stuffed Zucchini Boats

1. Heat Oven - preheat oven to 375°F (190°C).
2. Sauté - heat Oil in a large Frying Pan or Wok. Fry Onion, Chilis, Garlic and Ginger until translucent and lightly cooked.
3. Add Vegetables - mix in grated Carrots and Red Peppers and quickly fry together for about 3-4 minutes until softened. Remove from heat and allow to cool.
4. Cook Vermicelli - in a bowl, prepare Bean Vermicelli in hot water according to instructions. Snip with scissors into pieces. Drain and set aside.
5. Prepare Giant Zucchini - slice in half lengthways. Using a spoon, scoop out the insides, leaving space about ½ inch from the edge, creating a boat. You can chop up removed Zucchini flesh and set aside to mix in with the beef mixture.
6. Mix Filling - mix together Ground Beef, fried Onion mixture, Egg, Lime Juice and Zest, Cilantro, Basil, Fish Sauce, Soy Sauce, Thai Sweet Chili Sauce and Bean Vermicelli.
7. Stuff - fill the Zucchini Boats with the meat mixture and pack down tightly, higher than the outside of the Zucchini, creating a raised effect.
8. Cover With Bacon - wrap with strips of Bacon across the top of the Zucchini Boat, and baste generously with Thai Sweet Chili sauce.
9. Bake - place on a baking tray and cover with foil and place into the oven for 50 minutes. At the 40 minute mark, check with a fork that Zucchini is tender and soft, but not soggy, and that the middle of the meat is no longer pink.
10. Check Temperature - using a thermometer, meat mixture is cooked at 160°F (70°C). If Zucchini is hard or meat not at temperature, baste with Sweet Chili Sauce, cover with foil and return to oven for at least 10 minutes and check again until cooked.
11. Crisp Bacon - The bacon only needs 10 minutes to crisp up or it will burn. Remove foil when Zucchini is cooked and crisp in oven for up to ten minutes.
12. Serve - slice into pieces and garnish with sliced Red Chili, Cilantro or Thai Basil. Serve with extra Sweet Thai Chili Sauce.

Flavor Variations

• Vegetarian Boats - skip the Bacon and substitute meat with Tofu, Tempeh or Lentils. Use Tamari instead of Fish Sauce, and add Eggplant to make it heartier
• Seafood Zucchini Boats - substitute meat with chopped White Fish and Chopped Shrimp, works perfectly with the Thai flavors
• Rice Stuffed Boats - change the Vermicelli Noodles with 1 cup ¾ cup of cooked Jasmine Rice - can also use Quinoa
• Chicken or Pork - swap the Beef with Ground Chicken or Ground Pork, actually Turkey works great, or even Beyond Meat

Recipe Tips and FAQs

• Use a Giant Zucchini - that's what makes this recipe cool and visually appealing. Not usually found in supermarkets, but all home growers will have this in their garden
• Use Multiple Smaller Zucchini - if using medium Zucchinis, use at least 4, but you might need more smaller ones. This makes serving easy as everyone gets one Zucchini, remember to cut the Bacon in half before wrapping.
• Substitute Thai Basil - you can use regular Italian Basil, it just won't have that unique Anise flavor everyone loves
• Bean Vermicelli - highly recommended over Rice Vermicelli as it holds its shape better when compared to Rice. Won't be soggy and fall apart when serving
• Use Different Squash Varieties - swap for Yellow Squash, Pattypan Squash, Courgette, Summer Squash, Italian Squash, just cut in half and you're ready to go.
• Stuffed Vegetables - the Thai Filling is great in other Vegetables such as stuffed Red Peppers, Eggplant or even in Portobello Mushrooms

Can I Prepare in Advance?

Yes. Prepare the meat filling and the Zucchini Boat one day in advance. Store separately in the fridge wrapped in cling film. Assemble and bake when ready to serve.

How to Prevent Soggy Zucchini Boats?

Pre-bake the Zucchini Boats before stuffing. This will excess moisture, so the final serving isn't watery. However, I find that the large Zucchini usually has less liquid, and that it will hold shape better if you cook it all together.

Serving Suggestions

Perfect with Jasmine Rice, Thai Cauliflower Rice or a Thai Side Salad with tangy Thai dressing, or an Asian Cucumber Salad. Try this easy Thai Chicken Coconut Soup made with rotisserie chicken to keep it light.

Can I Freeze Stuffed Zucchini Boats?

Yes, but best frozen when uncooked. Assemble and tightly wrap in cling film, and place in a freezer safe container or Ziploc bag. Thaw in fridge overnight, and bake as directed, but add extra 10 minutes. Check internal temperature to get it right.

Storage and Reheating

• Fridge - place leftover in airtight container and keep refrigerated for up to 3 days.
• Reheating - reheat in oven at 350°F (180°C) for about 10-15 minutes until heated through. Alternatively, microwave for 1-2 minutes.

Summer Recipes You'll Love

• Easy Grilled Zucchini
• Quick Pickled Summer Squash
• Italian Summer Minestrone
• Summer Squash Stir Fry
• Italian Cherry Tomato Soup
• Canning Whole Tomatoes
• Easy Russian Pickles
• Bell Pepper Salad
• How to Cook Snow Peas

These aren't your ordinary Zucchini Ground Beef Boats, not Thai at all, but inspired with incredible Thai flavors. So good when it caramelizes at the end, oozing in a sticky Thai Sweet Chili Sauce, almost like a Candied Bacon.  Plus the Bacon protects the meat from drying out, while adding a delicious flavor. Doesn't everything taste better with Bacon? Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted November 2015, updated June 2025