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) and lightly grease a baking dish.
- Wash the zucchini thoroughly. Cut them in half lengthwise. Using a spoon, scoop out the pulp while leaving about a 1/4-inch border around the edges to create a boat. Chop the scooped-out pulp and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add ground beef or turkey to the skillet. Break it apart with a spoon as it cooks until browned. Drain any excess fat.
- Stir in minced garlic and cook for an additional minute until fragrant. Then add: reserved chopped zucchini pulp, diced tomatoes (undrained), tomato sauce, Italian seasoning, salt, and black pepper. Bring this mixture to a simmer and let it cook for about 5–7 minutes until thickened slightly.
- Arrange hollowed zucchini halves in your prepared baking dish. Use a spoon to fill each boat evenly with the meat mixture.
- Bake for about 20–25 minutes or until zucchinis are tender when pierced with a fork.
- Remove from oven and sprinkle mozzarella and Parmesan cheeses over each stuffed boat. Return to oven for an extra 5–10 minutes until cheese is melted and bubbly.
- Garnish with fresh chopped parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg