Ingredients
Scale
- 4 large zucchinis
- 1 lb ground beef (or turkey for a leaner option)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large skillet, heat some oil over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent.
- Add ground beef, seasoning with salt, pepper, and oregano. Cook until browned and cooked through. Stir in marinara sauce and simmer for a few minutes.
- Wash zucchinis thoroughly. Cut each zucchini in half lengthwise and scoop out the centers with a spoon to create hollow boats, being careful not to scoop too deep.
- Preheat oven to 375°F (190°C). Place zucchini halves in a baking dish. Fill each with the cooked beef mixture and sprinkle shredded mozzarella cheese on top.
- Bake for 20-25 minutes until zucchini is tender and cheese is bubbly. Broil for an additional 2-3 minutes for a golden top if desired.
Notes
- Use ground turkey or chicken as a leaner alternative to beef.
- For extra flavor, top with grated Parmesan or chopped fresh basil before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated easily.
- 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
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
