Description
These nutrient-dense zucchini boats feature tender zucchini halves hollowed out and filled with a savory, herb-infused ground beef and tomato mixture. Topped with melted cheese, this low-carb dish is a satisfying and efficient meal perfect for busy weeknights. It offers a sophisticated, restaurant-quality presentation while remaining easy to prepare with simple, wholesome pantry staples.
Ingredients
4 medium zucchinis
1 lb lean ground beef
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
1 cup shredded mozzarella cheese
Salt and black pepper to taste
1 tbsp olive oil
Instructions
Preheat your oven to 400°F (200°C).
Cut the zucchinis in half lengthwise and scoop out the center pulp with a spoon to create boats.
Heat olive oil in a skillet over medium heat and sauté onions and garlic until translucent.
Add the ground beef to the skillet and cook until browned; drain excess fat if necessary.
Stir in tomato sauce, oregano, basil, salt, and pepper; simmer for 5 minutes.
Place the zucchini boats in a baking dish and spoon the meat mixture evenly into each cavity.
Top each boat with shredded mozzarella cheese.
Bake for 20-25 minutes until the zucchini is tender and the cheese is bubbly and golden.
Notes
You can add finely chopped mushrooms or bell peppers to the beef mixture for extra vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Baking
- Cuisine: American-Italian