Ingredients
Scale
- 2 medium zucchini, halved lengthwise and scooped
- 1 lb lean ground beef (93% lean)
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup marinara sauce
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- 4 cherry tomatoes, halved (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Brush zucchini halves with olive oil, season lightly with salt and pepper, and place cut-side up on a baking sheet.
- In a skillet over medium heat, cook ground beef until browned. Add onion and garlic, cooking until softened.
- Stir in Italian seasoning, salt, pepper, and marinara sauce. Simmer for 5 minutes.
- Spoon beef mixture into zucchini boats, pressing gently to fill.
- Sprinkle mozzarella and Parmesan over top.
- Bake for 18–20 minutes, until zucchini is tender and cheese is bubbly and golden.
- Garnish with parsley and cherry tomatoes before serving.
Notes
- For extra veggies, add diced mushrooms or bell peppers to the beef filling.
- Can be made ahead and refrigerated for up to 24 hours before baking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: High Protein, Low Carb
Nutrition
- Serving Size: 1 zucchini boat with filling and cheese
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg
