Italian Stuffed Zucchini Boats
Transform your weeknight dinners with these hearty and flavorful Italian Stuffed Zucchini Boats. This easy-to-make recipe features tender zucchini halves brimming with a savory filling of seasoned ground beef or Italian sausage, fragrant garlic, and a medley of tomatoes, all topped with gooey melted mozzarella and a sprinkle of parmesan. Baked to perfection, these zucchini boats have a subtle crunch that complements the rich and zesty filling. Perfect for a low-carb meal or a creative way to boost your veggie intake, this dish is ready in under an hour and makes an impressive option for family meals or casual entertaining. Garnished with fresh parsley, these Italian-inspired zucchini boats are as beautiful as they are delicious!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion
- 2 large garlic cloves
- 0.5 pounds ground beef or Italian sausage
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.25 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cups parmesan cheese, grated
- 0.5 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice each zucchini in half lengthwise and use a spoon to scoop out the seeds and some of the flesh, creating a hollow cavity. Reserve the scooped flesh and finely chop it.
Place the hollowed zucchini halves cut-side up in a baking dish and drizzle them with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper, then bake for 10 minutes to soften slightly. Remove from oven and set aside.
While the zucchini is baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the ground beef (or Italian sausage) and cook until browned and crumbly, about 5-7 minutes. Drain any excess grease.
Add the reserved chopped zucchini flesh, canned diced tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and let the mixture simmer for 5-7 minutes until thickened.
Remove the skillet from heat and stir in the grated parmesan cheese.
Spoon the filling evenly into each zucchini half, pressing gently to pack the mixture.
Top each stuffed zucchini boat with shredded mozzarella cheese.
Bake the zucchini boats in the oven at 375°F (190°C) for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Garnish with fresh chopped parsley before serving.
Serve warm and enjoy your Italian Stuffed Zucchini Boats!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1018 mg | 22% | |
*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.
