Description
A protein-packed, low-carb Italian-American dish using hollowed zucchini boats filled with seasoned lean beef, garlic-onion-marinara mixture, and melted mozzarella cheese. A gluten-free, vegetable-forward option for busy weeknights that combines tender squash with savory, golden-crisp toppings.
Ingredients
4 medium zucchini
1 lb lean ground beef (90/10 or 93/7 ratio)
1 small onion (finely diced)
2 garlic cloves (minced)
1 (24-oz) jar marinara sauce
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Olive oil for roasting
Instructions
Preheat oven to 400°F (200°C)
Cut zucchini in half lengthwise and scoop out centers, leaving 1/4-inch walls
Salt zucchini slices and let rest 10 minutes to draw out moisture
Drain slices, pat dry with paper towels, and arrange on a baking sheet
Heat olive oil in a skillet, cook onions until translucent
Add garlic to pan and sauté 1 minute, then brown ground beef
Mix in marinara, Italian seasoning, salt, and black pepper
Spoon beef mixture into zucchini halves and top with shredded mozzarella
Transfer to oven and roast 20-25 minutes until zucchini is tender and cheese is golden
Garnish with fresh parsley before serving
Notes
Use yellow or white onions for sweetness
Lean beef prevents greasy zucchini
Mozzarella adds melty texture, use low-moisture for crispier topping
Optionally add green bell pepper or mushrooms for extra veggies
Make ahead: Assemble and refrigerate before baking, adding 5-10 minutes to cook time
Leftovers store in airtight containers for 3-4 days
Check marinara label to confirm no alcohol-based ingredients
- Prep Time: 15
- Cook Time: 25
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 340
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg