Ingredients
Scale
- 4 large zucchinis
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Wash the zucchinis thoroughly. Cut each zucchini in half lengthwise and scoop out the centers to create hollow boats, setting aside the pulp.
- Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant. Add ground beef, breaking it apart, and cook until browned.
- Stir in chopped zucchini pulp and diced tomatoes. Season with Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Preheat oven to 375°F (190°C). Fill each zucchini boat with the beef mixture and place on a baking sheet lined with parchment paper.
- Top each with shredded cheese. Bake for 20-25 minutes until zucchinis are tender and cheese is melted and bubbly. Garnish with fresh herbs if desired.
Notes
- You can substitute ground turkey or chicken for beef
- Ensure zucchinis are evenly hollowed for consistent cooking
- Top with extra cheese or breadcrumbs for added texture
- Leftovers can be refrigerated for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Healthy, American
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
