Stuffed Zucchini Italian Style
Indulge in the rich, savory charm of "Stuffed Zucchini Italian Style," a vibrant dish that brings a taste of Italy to your table. Perfectly tender zucchini boats are filled with a flavorful mixture of seasoned ground beef or turkey, sautéed onions, minced garlic, and juicy diced tomatoes, all enhanced with Italian seasoning for aromatic depth. The filling is elevated with Parmesan cheese, breadcrumbs, and optional fresh parsley, while a gooey layer of melted mozzarella crowns each zucchini for the ultimate cheesy finish. Baked to golden perfection in just 30 minutes, this recipe is an easy and wholesome dinner option that's low-carb and packed with Mediterranean flair. Serve it as a standout main course or pair it with a crisp side salad for a complete Italian-inspired meal.
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Recipe Information
Ingredients
- 4 large zucchini
- 1 pound ground beef or ground turkey
- 2 tablespoons olive oil
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 1 14-ounce can, drained diced tomatoes
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the centers to create boat-shaped shells, leaving about 1/4 inch of flesh on the edges. Reserve the scooped-out zucchini flesh and chop it finely.
Brush the zucchini shells lightly with 1 tablespoon of olive oil and place them in a baking dish, cut-side up.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef (or turkey) to the skillet and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes.
Stir in the chopped zucchini flesh, diced tomatoes, Italian seasoning, salt, and black pepper. Cook for another 4-5 minutes, allowing the mixture to combine and any excess liquid to evaporate.
Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, and fresh parsley, if using.
Stuff the zucchini shells with the prepared filling, pressing it down slightly to pack it in.
Sprinkle the shredded mozzarella cheese evenly over the stuffed zucchinis.
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
Remove from the oven and let cool slightly before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 16458 mg | 716% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 94.3 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2190 mg | 168% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4375 mg | 93% | |
*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.
