Low Carb Stuffed Zucchini
Elevate your weeknight dinner with this irresistible Low Carb Stuffed Zucchini recipe, a delicious and nutritious twist on comfort food that’s perfect for keto enthusiasts and veggie lovers alike. Tender zucchini boats are hollowed out and stuffed with a flavorful mixture of sautéed ground turkey or beef, aromatic garlic and onions, and a savory blend of diced tomatoes, tomato paste, and Italian seasoning. Topped with a generous layer of gooey melted mozzarella and nutty Parmesan, these stuffed zucchinis are baked to golden perfection, delivering a hearty dish that’s low in carbs but big on flavor. Ready in just under an hour and packed with protein and fresh ingredients, it’s an ideal dinner option for those seeking a healthy, satisfying, and gluten-free meal. Garnish with fresh parsley for a pop of color and serve as a complete meal or pair with a crisp side salad for added freshness!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 pound Ground turkey or beef
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned)
- 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, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly, then slice them in half lengthwise. Scoop out the flesh with a spoon, leaving a 1/4-inch border around the edges to form a zucchini 'boat'. Reserve the scooped flesh for later use.
Place the hollowed-out zucchinis on a baking sheet lined with parchment paper, and brush them lightly with 1 tablespoon of olive oil. Bake in the preheated oven for 10 minutes to soften.
Dice the reserved zucchini flesh, then set it aside. Finely chop the onion and mince the garlic.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
Add the ground turkey or beef to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
Stir in the diced zucchini flesh, tomato paste, diced tomatoes, Italian seasoning, salt, and black pepper. Cook the mixture for another 5-7 minutes until thickened and well combined.
Remove the zucchini boats from the oven. Fill each boat with the meat and vegetable mixture, pressing it down gently to pack it in.
Sprinkle shredded mozzarella cheese evenly over the filled zucchini boats, followed by grated Parmesan.
Return the stuffed zucchinis to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
Garnish the zucchini boats with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 11721 mg | 510% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 70.9 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1327 mg | 102% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3838 mg | 82% | |
*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.
