Description
These Stuffed Zucchini Boats are a delicious and healthy way to enjoy abundant zucchini. They feature hollowed zucchini filled with a savory mixture of meat and vegetables, baked until tender and bubbly. This recipe makes a satisfying low-carb meal.
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup tomato sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Wash the zucchini and cut them in half lengthwise. Using a spoon, carefully scoop out the pulp, leaving about a 1/4-inch border around the edges to create a boat. Chop the scooped-out zucchini pulp and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the ground beef or turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the reserved chopped zucchini pulp, diced tomatoes (undrained), tomato sauce, Italian seasoning, salt, and pepper to the skillet. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly.
- Arrange the hollowed zucchini halves in the prepared baking dish. Spoon the meat and vegetable mixture evenly into each zucchini boat.
- Bake for 20-25 minutes, or until the zucchini is tender.
- Remove the baking dish from the oven. Sprinkle the mozzarella and Parmesan cheeses over the top of each stuffed zucchini boat.
- Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and lightly golden.
- Garnish with fresh chopped parsley before serving.
Notes
- For a vegetarian option, replace the meat with cooked lentils, quinoa, or a mixture of your favorite mushrooms and bell peppers.
- You can add a pinch of red pepper flakes to the meat mixture for a bit of heat.
- Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 350-450
- Sugar: 8-12g
- Sodium: 700-900mg
- Fat: 20-30g
- Saturated Fat: 8-12g
- Unsaturated Fat: 10-18g
- Trans Fat: 0g
- Carbohydrates: 15-20g
- Fiber: 5-7g
- Protein: 25-35g
- Cholesterol: 70-100mg