Description
Delicious and hearty Stuffed Zucchini Boats filled with a savory mixture of ground meat, vegetables, and marinara sauce, topped with melted mozzarella and Parmesan cheese. A perfect low-carb, family-friendly meal that is baked to tender perfection and easy to prepare.
Ingredients
Scale
Vegetables
- 4 medium zucchinis
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 red bell pepper, diced
- Chopped zucchini flesh (from scooped zucchinis)
- Fresh parsley or basil for garnish
Meat and Sauce
- 1/2 lb (225g) ground beef, turkey, or Italian sausage
- 1 cup marinara sauce
Seasonings and Oils
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
Cheeses
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a large baking dish and set it aside to prepare for baking the zucchini boats.
- Prepare the zucchinis: Cut each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the center of each half to create boat shapes, leaving about a 1/4-inch thick border. Finely chop the scooped-out zucchini flesh and set it aside.
- Cook the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant. Add ground beef, turkey, or Italian sausage, breaking it apart as it cooks until browned and fully cooked through, approximately 5-7 minutes. Drain any excess fat from the skillet.
- Add vegetables and seasonings: To the cooked meat, add diced red bell pepper, chopped zucchini flesh, marinara sauce, dried oregano, dried basil, salt, and pepper. Allow the mixture to simmer for 5-7 minutes so the flavors meld and the sauce thickens slightly.
- Stuff the zucchini boats: Place zucchini halves in the prepared baking dish. Evenly spoon the meat and vegetable filling into each zucchini half. Top each stuffed zucchini with shredded mozzarella and grated Parmesan cheese.
- Bake the zucchini boats: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes until the cheese is melted, bubbly, and golden, and the zucchini is tender.
- Garnish and serve: Remove the stuffed zucchini boats from the oven and garnish with fresh parsley or basil. Serve hot, ideally paired with a crisp side salad or crusty bread for a complete meal.
Notes
- Use ground turkey or chicken for a leaner alternative to beef or sausage.
- Italian sausage adds a spicier, more robust flavor if preferred.
- To keep it lower calorie, use part-skim mozzarella and reduce the amount of Parmesan if desired.
- Save any extra filling for topping pasta or as a tasty dip base.
- Fresh herbs like basil or parsley enhance the freshness when garnishing.
- Ensure not to scoop too deep into the zucchini to keep structural integrity during baking.
