Beef Stuffed Zucchini Boats
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 Servings
- 4 zucchini medium
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 cup bruschetta low carb, sugar free version
- 1/2 cup 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.
Chop the part you scraped out of the zucchini up and set it aside.
Line zucchini boats on a baking sheet lined with parchment paper or a silicone baking mat
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 bruschetta, 1 cup zucchini pulp, italian seasoning and salt and pepper. Simmer for 8-10 minutes.
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