Description
Low-carb zucchini shells filled with lean ground beef, sautéed onions, garlic, tomato sauce, and melted cheese. A protein-packed, vegetable-rich American-Italian dish perfect for weeknights or gatherings. Juicy and tender with a bright finish from the tomato sauce.
Ingredients
4 medium zucchinis
1 pound lean ground beef
1 small onion
2 garlic cloves
1 cup tomato sauce
1 cup shredded cheese
1 tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Instructions
Preheat oven to 375°F (190°C)
Cut zucchinis lengthwise and hollow out centers, reserving pulp
Place zucchinis in a baking dish and drizzle with 1 teaspoon olive oil
Roast for 10 minutes to pre-bake shells
Meanwhile, sauté diced onion in olive oil until translucent
Add minced garlic and cook 1 minute
Brown lean ground beef, then stir in Italian seasoning, paprika, and 1/2 cup tomato sauce
Mix in reserved zucchini pulp
Spoon meat mixture into pre-baked shells and top with remaining tomato sauce and shredded cheese
Return to oven and bake 10-12 minutes until cheese bubbles and zucchinis are tender
Notes
Use ground turkey or lamb as alternative to beef
Mozzarella for soft melted texture, cheddar for sharper flavor
Store leftovers in airtight containers in fridge for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Low-Carb Comfort Dinner Recipes
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg