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stuffed zucchini boat cut in half on a plate
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5 from 3 votes

Stuffed Zucchini

These Easy Stuffed Zucchini Boats are quick and simple to make and perfect for a healthier lunch or dinner. Low Carb and Keto friendly, they are perfect for meal planning. Kid friendly
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: stuffed zucchini boats
Servings: 4

Ingredients

  • 2 medium zucchini cut in half lengthwise, flesh scooped out ( leave a shell about 1/4 inch thick)
  • Salt and pepper to taste to season the zucchini
  • 1/2 small onion chopped
  • 1 small carrot diced
  • 2 tbsp tomato sauce
  • 1 garlic clove pressed
  • 2 tbsp vegetable oil
  • 4 oz ground beef or a mix of ground beef and pork
  • 1/4 tsp oregano
  • 1/4 tsp dried basil optional
  • 1/2 tsp salt
  • 1/8 tap black pepper
  • 1/2 cup grated mozzarella
  • 1/4 cup grated Parmesan

Instructions

  • Chop the zucchini flesh into small pieces.
  • Preheat oven to 400F (if using an Air Frier, preheat to 400F for 5 minutes right before ready to add the stuffed zucchini).
  • Cook the filling: Cook the ground beed with 1 tbsp of oil for 4-5 minutes, breaking it into pieces, until no longer pink.
  • Transfer to a plate. Add 1 tbsp of oil to the pan and add the onion, zucchini flesh, carrot and garlic. Cook for 3-4 minutes, stirring frequently, until softened.
  • Combine the cooked ground meat, tomato sauce and cooked vegetables. Add the salt, pepper, thyme and basil.
  • Season zucchini with salt and pepper on the inside, brush with oil.
  • Divide the filling between the 4 boats.
  • Cook for 20 minutes, adding the cheese after 10 minutes. Serve warm.
  • Keep in an air tight container for up to 4 days.

Nutrition

Calories: 231kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 556mg | Potassium: 439mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2916IU | Vitamin C: 20mg | Calcium: 202mg | Iron: 1mg