Beef Stuffed Zucchini Boats
These delicious zucchini boats are stuffed with ground beef, delicious spices, tomatoes, onion, garlic, and marinara then topped with mozzarella and baked until tender.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 Servings
- 4 zucchini medium
- 1 pound ground beef
- 1 tablespoon olive oil + a little for brushing zucchini
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 cup petite diced tomatoes
- 1/2 cup keto marinara low carb, sugar free version
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese or 1/2 cup mozzarella and 1/2 cup cheddar for more flavor
- 1 tbs parsley
Preheat oven to 375F.
Slice zucchini in half, and hollow them out with a spoon.
Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for for 5-10 minutes, flip and turn oven to broil, and broil for one 1 minute.
Meanwhile, chop the part you scraped out of the zucchini up and set it aside.
Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden.
Add the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes.
Add the marinara sauce, and petite diced tomatoes, 1 cup zucchini pulp, Italian seasoning and salt and pepper. Simmer for 8-10 minutes.
If not alread in a line, line baked zucchini boats up on the baking sheet lined with parchment paper Spoon mixture into zucchini boats and top each with cheese.
Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.
Calories: 472kcal | Carbohydrates: 15g | Protein: 29g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 895mg | Potassium: 1188mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1080IU | Vitamin C: 44.7mg | Calcium: 232mg | Iron: 4.5mg