Easy Stuffed Zucchini
Transform your weeknight dinner routine with this Easy Stuffed Zucchini recipe, a wholesome and flavorful meal that’s as nutritious as it is satisfying. Fresh zucchini halves are hollowed out to create tender "boats," then packed with a savory mixture of ground beef or turkey, diced tomatoes, onions, and garlic, all seasoned to perfection with Italian spices. Topped with melty mozzarella and a sprinkle of Parmesan, these stuffed zucchinis bake to golden perfection in just 30 minutes. Perfect for busy days, this low-carb, high-protein dish is simple to make yet full of comforting flavors. Serve these cheesy baked zucchini boats with a crisp side salad or garlic bread for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 zucchinis
- 2 tablespoons olive oil
- 1 pound ground beef or turkey
- 1 onion
- 2 garlic cloves
- 1 cup diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them in half lengthwise. Use a spoon to carefully scoop out the center of each zucchini half, creating a hollowed-out boat. Reserve the scooped-out flesh for later use.
Place the hollowed-out zucchini halves on a baking sheet or in a baking dish. Drizzle them with 1 tablespoon of olive oil and lightly sprinkle with salt and pepper. Set aside.
Finely chop the reserved zucchini flesh and set it aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for 1 more minute.
Add the ground beef or turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary.
Stir in the chopped zucchini flesh, diced tomatoes, Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, until the mixture is well combined and slightly thickened. Remove from heat.
Spoon the meat and vegetable mixture into each zucchini boat, filling them generously.
Sprinkle the stuffed zucchini boats with shredded mozzarella cheese and grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
Optional: Garnish with fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 30.6 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1366 mg | 105% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3931 mg | 84% | |
*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.
