These Italian Stuffed Zucchini Boats are super hearty and delicious. They’re stuffed with ground beef simmered in a spicy Italian tomato sauce and they’re the perfect low carb option if you’re craving a pasta dinner. Summer is coming and you’re bound to have an endless supply of zucchini and this is the best stuffed zucchini recipe I’ve tried. They’re seriously so easy to make, and they’re so modifiable, you can add just about anything you want to them.
I have several other stuffed zucchini boat recipes on the site, scroll down a little to see them. Whenever I’m in the mood for lasagna but I want to keep it low carb, these zucchini boats are just the option I love. They’re seriously delicious!
Some more ideas for all that Zucchini!:
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Here’s a video of me making these Low Carb Zucchini Boats:
Hearty, Cheesy Italian Style Stuffed Zucchini Boats
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Serving: 4 - 6 for dinner
Nutrition facts (per portion)
- Calories: 453
- Carbohydrate Content: 12.8g
- Cholesterol Content: 110mg
- Fat Content: 24g
- Fiber Content: 2.8g
- Protein Content: 48.1g
- Saturated Fat Content: 11.1g
- Serving Size: 6
- Sodium Content: 1386mg
- Sugar Content: 6g
- Trans Fat Content: 11.1g
Ingredients
- olive oil - 2 tbsp
- onion - 1, diced
- garlic cloves - 3, minced
- salt and pepper - to taste
- ground beef - 1 pound
- crushed red pepper - 1 tsp
- Italian herbs - 1 tbsp
- tomato sauce - 2 cups
- zucchinis - 3 large
- parmesan - 1/4 cup
- fresh mozzarella - 2 8 oz pieces, sliced
how to
Heat the olive oil in a medium heavy bottomed skillet over medium low heat.
Add the onion and sauté until translucent, about 4 - 5 minutes, then add the garlic and continue to cook for a few more minutes, or until fragrant.
Increase the heat and add the ground beef, breaking it up into small pieces as it cooks.
Stir in the crushed red pepper and the Italian herbs and cook until the meat is cooked through.
Heat the oven to 350F.
Add the tomato sauce and bring to a boil, then reduce heat and simmer until the sauce comes together and thickens - about 20 minutes.
Slice the zucchinis lengthwise down the middle, then use a spoon to carefully hollow out the center. Be sure to leave enough on the sides and the bottom so the zucchini holds its shape.
Spread some olive oil on the bottom of a casserole dish, then add the zucchini and spread some olive oil over them as well.
Fill each boat with the meat sauce, then bake in the oven for about 20/25 minutes, or until the zucchini is fork tender.
Remove from the oven then sprinkle parmesan cheese on top, followed by the mozzarella slices.
Put in your broiler on high heat until the cheese has melted and is starting to brown - about 5 - 8 minutes.
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What do you do with the inside part of the zucchini that was scooped out?
Usually I would add it to the sauce, this time I did not use it. 🙂