Ingredients
Scale
- 4 medium zucchini
- Olive oil
- Salt and black pepper
- 1 tbsp olive oil (for filling)
- 1 lb ground beef or turkey
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 cup marinara sauce
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella
- Chopped fresh parsley or basil (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Slice zucchini in half lengthwise and scoop out centers.
- Brush cut sides with olive oil, season with salt and pepper, and bake for 10 minutes.
- Meanwhile, heat olive oil in a skillet. Sauté onion until soft, add garlic, then cook meat until browned.
- Stir in seasoning, red pepper flakes, marinara sauce, and Parmesan. Simmer for 5 minutes.
- Spoon filling into zucchini boats. Top with shredded mozzarella.
- Bake for 15–20 minutes until cheese is bubbly and zucchini is tender.
- Garnish with herbs and serve hot.
Notes
- Use lean meat to avoid excess grease.
- Add mushrooms, spinach, or cooked rice to bulk up the filling.
- Substitute plant-based meat and dairy-free cheese for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 5g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg