Description
These Stuffed Zucchini Boats offer a simple, healthy, and satisfying low-carb meal. Hollowed zucchini are filled with a flavorful mixture of ground meat, vegetables, and cheese, then baked until tender and golden.
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup breadcrumbs (gluten-free if preferred)
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Wash the zucchini and cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the ground meat to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in the chopped zucchini flesh, diced tomatoes (with their juice), breadcrumbs, Parmesan cheese, parsley, oregano, salt, and pepper. Cook for 5-7 minutes, allowing some of the liquid to evaporate and the flavors to meld.
- Arrange the hollowed zucchini halves in the prepared baking dish. Spoon the meat mixture evenly into each zucchini half.
- Top each stuffed zucchini boat with shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Serve hot, garnished with extra fresh parsley or Parmesan if desired.
Notes
- You can customize the filling with your favorite vegetables like bell peppers or mushrooms.
- For a vegetarian option, replace the ground meat with cooked lentils or quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg