Ingredients
Scale
- 4 large zucchinis
- 1 lb (450g) lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil or parsley for garnish
Instructions
- Wash the zucchinis thoroughly. Cut each zucchini in half lengthwise and scoop out the centers with a spoon to create hollow boats. Set aside the flesh for later use in the filling.
- Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; cook until fragrant and translucent. Add the ground beef and cook until browned. Incorporate the diced tomatoes, zucchini flesh, Italian seasoning, salt, and pepper. Let everything simmer for about 5-7 minutes to develop flavors.
- Preheat your oven to 375°F (190°C). Fill each zucchini boat with the meat mixture, pressing down gently. Place the stuffed zucchinis in a baking dish, sprinkle with shredded cheese, and bake uncovered for 20-25 minutes until tender and golden brown on top.
- Remove from oven and garnish with fresh basil or parsley. Serve hot, perhaps with a side salad or crusty bread for a complete meal.
Notes
- Use lean ground beef to keep the dish healthy.
- For a vegetarian version, replace ground beef with cooked quinoa or lentils.
- If you prefer a spicier kick, add red pepper flakes or hot sauce to the filling.
- Adding a spoonful of Greek yogurt on top can enhance creaminess without extra calories.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Healthy, American
- Diet: Low-Carb, High-Protein
Nutrition
- Serving Size: 1 zucchini boat (about 1/4 of recipe)
- Calories: 290 kcal Kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg