Stuffed Zucchini Boats
Fresh zucchinis halved and filled with a savory mixture of ground meat, tomatoes, and herbs, topped with melted cheese for the ultimate low-carb comfort dish.
Equipment
- Baking sheet
- Skillet
- Spoon
Ingredients
Main Ingredients
- 4 zucchinis medium, halved lengthwise and scooped out
- 1 pound ground beef or turkey
- 1 onion small, finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced, any color
- 1 can diced tomatoes 14.5 oz, drained
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping
- 1 cup shredded mozzarella cheese or cheddar, optional
- fresh parsley or basil chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut zucchinis in half lengthwise and scoop out the centers. Place on a baking sheet, brush with olive oil, and pre-bake for 10 minutes.
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper for 3–4 minutes until softened.
- Add ground meat and cook until browned. Drain excess fat. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Spoon the mixture into the zucchini boats. Top with shredded cheese.
- Bake for 15–20 minutes until cheese is melted and bubbly. Garnish with fresh parsley or basil before serving.
Notes
For a vegetarian version, use lentils or quinoa instead of meat. You can also top with breadcrumbs for extra crunch.