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Easy Stuffed Zucchini Boats Recipe Ready in 35 Minutes

easy stuffed zucchini boats
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Easy stuffed zucchini boats are a delicious low-carb and keto-friendly dish. They are filled with seasoned ground beef, marinara, and topped with melted cheese.

Ingredients

Scale
  • 4 medium zucchini, halved lengthwise
  • 1 lb ground beef (or ground turkey)
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1 cup marinara sauce
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp chopped fresh parsley (for garnish)
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat oven to 400°F. Lightly grease a baking dish or sheet pan.
  2. Slice zucchini in half lengthwise. Scoop out the center to create boats, leaving a 1/4-inch border. Chop the scooped zucchini and set aside.
  3. Arrange zucchini boats cut-side up in the baking dish. Brush with olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
  4. Heat a skillet over medium-high heat. Add olive oil and onion; cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
  5. Add ground beef and cook until browned, breaking it up. Drain excess grease if needed.
  6. Stir in chopped zucchini, Italian seasoning, paprika, salt, pepper, and red pepper flakes (optional). Cook 2–3 minutes.
  7. Add marinara sauce and simmer 2 minutes. Stir in Parmesan.
  8. Remove zucchini boats from the oven. Spoon the meat mixture into each boat. Top with mozzarella.
  9. Bake 12–15 minutes until cheese is melted. Broil 1–2 minutes for a golden top.
  10. Sprinkle with parsley and serve warm.

Notes

  • Use ground turkey for a leaner option.
  • Check marinara sauce sugar content for strict keto.
  • Store leftovers in the fridge for up to 4 days.
  • Freeze baked boats for up to 2 months.

Nutrition

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