Stuffed with Italian meat sauce, Parmesan and cheddar cheeses, our Stuffed Zucchini Boats are oven-roasted to perfection - a flavorful and cheesy interior, and a soft crunch on the outside. A keto/low carb entrée that's easy to make, and a healthy alternative to pasta.
Course: Main Course
Cuisine: American, Italian
Large Baking Sheet
1pound80/20 ground beefbrowned and drained
2cupsmarinara sauce no sugar added
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Place baking rack on top.
Wash the zucchini and trim off ends. Cut the zucchini in half lengthwise. Using a spoon, scrap out the seeds and flesh to form a pocket for the filling, leaving 1/4 to 1/2 inch flesh remaining. Dry the skin side of each zucchini with paper towels and brush with small amount of olive oil.
Heat 2 tablespoons olive oil in large skillet over medium heat for 1 minute. Add onions and sauté 3-5 minutes. Add garlic and continue cooking 1 minute.
Increase heat to medium-high. Add ground beef and cook until browned (8-10 minutes). Drain off excess fat. Reduce heat to medium; stir in marinara sauce and seasonings. Simmer until heated throughout, about 3-5 minutes.
Remove from heat. Add ⅔ cup shredded Parmesan cheese and 1 cup cheddar cheese, reserving ½ cup of the cheddar for topping. Mix until combined.
Divide meat mixture evenly into zucchini boats. Top with additional cheddar cheese.
Bake on center rack of a 425 degree F oven for 20 minutes. Remove from oven and allow to cool a few minutes before enjoying. Top with chopped chives or basil.
Store leftovers in refrigerator up to 4 days. Reheat in a 425 degree F oven on middle rack for 20 minutes. Tent with aluminum foil to prevent cheese from over-browning. If you prefer a soft bake throughout, bake at 350 degrees F for approximately 40 minutes. Due to its high water content, zucchini doesn't freeze well, but you can save time by doubling the meat mixture and freezing for later use. One serving equals 2 zucchini boats.