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Easy Stuffed Zucchini Boats

Classic roasted zucchini halves stuffed with savory ground beef marinara and topped with melted mozzarella cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Keto
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Base
  • 4 medium zucchini ends trimmed and halved lengthwise
  • 1 tbsp olive oil for brushing
Meat Filling
  • 1 lb ground beef lean (90/10)
  • 0.5 cup yellow onion diced
  • 2 cloves garlic minced
  • 1 cup marinara sauce no sugar added
  • 1 tsp Italian seasoning
  • 0.5 tsp salt plus more for zucchini
  • 0.25 tsp black pepper
Toppings
  • 1.5 cups mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 9x13 Baking Dish
  • Large skillet
  • Chef's Knife
  • Melon Baller or Spoon

Method
 

  1. Preheat oven to 400°F (200°C). Spray a 9x13 inch baking dish with non-stick spray.
  2. Slice zucchini in half lengthwise. Using a spoon or melon baller, scoop out the center flesh, leaving a 1/4-inch rim.
  3. Place zucchini boats in the baking dish. (Optional: Roast empty for 10 mins to reduce moisture).
  4. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft (3-4 mins). Add garlic and cook 30 seconds.
  5. Increase heat to medium-high. Add ground beef, Italian seasoning, salt, and pepper. Cook until browned and crumbled.
  6. Stir in marinara sauce and simmer for 2-3 minutes to thicken slightly.
  7. Spoon the meat mixture evenly into the hollowed zucchini boats.
  8. Top generously with shredded mozzarella and Parmesan cheese.
  9. Bake for 20-25 minutes, until zucchini is tender and cheese is melted and bubbly.
  10. Garnish with fresh parsley before serving.

Notes

To make this even lower carb, ensure your marinara sauce has no added sugar.