Ingredients
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4 medium zucchinis
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1 tablespoon olive oil
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½ medium onion, finely chopped
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2 cloves garlic, minced
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1 pound ground beef or turkey
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1 cup marinara sauce
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½ teaspoon Italian seasoning
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½ teaspoon salt
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¼ teaspoon pepper
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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Fresh parsley or basil, for garnish
Instructions
Slice zucchinis in half lengthwise and scoop out the middle to create a “boat” shape. Arrange on a baking sheet, drizzle with olive oil, and pre-bake for 10 minutes at 375°F (190°C).
Sauté onion and garlic in olive oil. Add ground meat and cook until browned. Mix in marinara, spices, and chopped zucchini flesh. Simmer for 5–7 minutes.
Fill each zucchini with the meat mixture. Top with mozzarella and Parmesan.
Bake for 15–20 minutes or until the cheese is golden and bubbly. Garnish with fresh herbs before serving.
Notes
Choose medium zucchinis that are evenly shaped for the best results. Too large and they’ll be watery; too small and they’re hard to fill.
Lightly salting and draining scooped-out zucchini flesh removes excess moisture.
Don’t overbake the boats or they’ll become mushy. Slightly firm is perfect.
For extra protein, stir in cooked quinoa or lentils to the filling.
Add chili flakes or jalapeños for a spicy kick.