Ingredients
Scale
- 4 large zucchinis
- 1 lb ground beef (or turkey for leaner option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1 can diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
- Fresh herbs for garnish (parsley or basil)
Instructions
- Start by washing the zucchinis thoroughly. Cut each zucchini in half lengthwise and scoop out the center with a spoon, creating a hollow boat. Set aside the scooped-out flesh for later use in the filling.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add chopped onions and minced garlic, sauté until fragrant. Add the ground beef and cook until browned, breaking it apart as it cooks. Chop the leftover zucchini flesh and add it to the skillet. Stir in diced tomatoes, Italian seasoning, salt, and pepper, cooking until everything is well combined and heated through.
- Preheat your oven to 375°F (190°C). Spoon the meat mixture into each zucchini half, pressing gently to fill. Top each with shredded cheese for added flavor. Place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the zucchinis are tender and the cheese is melted and bubbly. Garnish with fresh herbs before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 1-2 minutes or in a 350°F oven for about 10 minutes.
- You can prepare the filling and assemble the zucchini boats in advance to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Low-Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg