Zucannoes Stuffed Zucchini
Transform your weeknight dinners with these irresistible Zucannoes Stuffed Zucchini—a fun, healthy twist on classic stuffed vegetables. These tender zucchini "canoes" are hollowed out and brimming with a savory filling of seasoned ground turkey or beef, diced tomatoes, and Parmesan, all seasoned to perfection with Italian herbs and garlic. Topped with gooey mozzarella and golden, crispy breadcrumbs, this baked dish is a deliciously wholesome way to elevate your dinner table. Perfect for meal prep or a family-friendly meal, this recipe is ready in just 45 minutes and is as nutritious as it is satisfying. Whether you're looking for a low-carb alternative or simply love zucchini recipes, these stuffed zucchini boats are guaranteed to become a new favorite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small, finely diced onion
- 2 minced garlic cloves
- 0.5 pounds ground turkey or beef
- 2 tablespoons tomato paste
- 0.5 cups diced tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups, grated Parmesan cheese
- 0.5 cups, shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
- 0.25 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the zucchinis. Slice each zucchini in half lengthwise and use a spoon to scoop out the center, creating a 'canoe' shape. Reserve the scooped zucchini flesh and finely chop it.
Place the zucchini halves on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and lightly sprinkle with salt. Set aside.
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground turkey or beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked, about 5-6 minutes.
Stir in the reserved chopped zucchini flesh, tomato paste, diced tomatoes, Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes until the mixture is warmed through and well combined.
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley.
Spoon the filling into the prepared zucchini 'canoes,' pressing it down lightly to pack it in.
Top each stuffed zucchini with shredded mozzarella cheese and a sprinkle of breadcrumbs for added crunch.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
Remove from the oven and let cool for a few minutes before serving.
Garnish with additional chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9952 mg | 433% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 69.7 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 895 mg | 69% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3175 mg | 68% | |
*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.
