Baked Zucchini Boats
Transform your weeknight dinner routine with these savory and satisfying Baked Zucchini Boats! Perfectly roasted zucchini halves are generously filled with a hearty mixture of ground turkey or beef, sautéed onions, garlic, and diced tomatoes, all seasoned with Italian herbs for a burst of Mediterranean flavor. Topped with gooey melted mozzarella and a sprinkle of Parmesan, these zucchini boats are baked to golden perfection, offering a mouthwatering balance of cheesy indulgence and wholesome vegetables. Quick to prepare in just 45 minutes and ideal for a nutritious family meal, this recipe is low-carb, high in flavor, and a delightful way to add more veggies to your dinner table. Serve these versatile zucchini boats as a stand-alone dish or pair them with a crisp side salad for a complete meal.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 pound ground turkey or beef
- 1 14-ounce can, drained diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice each zucchini in half lengthwise and use a spoon or melon baller to scoop out the flesh, leaving about 1/4-inch thickness on the edges. Set the scooped-out flesh aside for the filling.
Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Bake in the preheated oven for 10 minutes, then remove and set aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
Add the ground turkey (or beef) to the skillet and cook until fully browned, breaking it up into small pieces with a spoon, about 5-7 minutes.
Chop the reserved zucchini flesh into small pieces and add it to the skillet along with the drained diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Stir to combine and let the mixture cook for an additional 5 minutes to marry the flavors.
Remove the skillet from heat and stir half of the shredded mozzarella cheese into the filling mixture.
Spoon the filling mixture evenly into the pre-baked zucchini halves, packing it slightly to fill each 'boat.'
Top each zucchini boat with the remaining mozzarella cheese and sprinkle Parmesan cheese over the top.
Bake the zucchini boats in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
Once baked, remove the zucchini boats from the oven and garnish with chopped fresh parsley.
Serve warm and enjoy your flavorful and healthy baked zucchini boats!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 11750 mg | 511% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 75.7 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1422 mg | 109% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
