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Savory Stuffed Zucchini Boats

Sink your teeth into these mouthwatering, Savory Stuffed Zucchini Boats filled with savory meatballs, gooey cheese, and tangy marinara sauce. A wholesome meal perfect for a weeknight dinner!
1
50 min
TOTAL TIME
473
CALORIES
$2.59
PER SERVING
Savory Stuffed Zucchini Boats
Directions
10 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat oven to 350°F.
2
Using a spoon, carefully scoop out the insides of the halved zucchinis, creating a boat shape. Place zucchinis in a shallow baking dish.
3
Drizzle the zucchini boats with extra-virgin olive oil, and season with Italian seasoning, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bake for 12 to 15 minutes, or until the zucchinis are mostly tender.
4
Remove the zucchinis from the oven and turn the broiler to high.
5
In a large bowl, combine ground beef, chopped parsley, egg, minced garlic, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and crushed red pepper flakes. Mix well and form into 24 meatballs.
6
In a large skillet over medium-high heat, add vegetable oil and heat. Then, place the meatballs in a single layer, and sear them on all sides until a nice, crispy crust develops, about 2 minutes per side.
7
Add marinara sauce to the skillet, incorporating it with the meatballs. Simmer for 10 more minutes.
8
Remove the skillet from the heat. Fill the zucchini boats with the meatballs, and top each with shredded mozzarella.
9
Place the zucchini boats under the broiler and cook until the cheese is melted, about 3 to 5 minutes.
10
Garnish the zucchini boats with freshly grated Parmesan and additional chopped parsley. Serve hot.
Health Info
Macros
12g
CARBS
33g
FAT
29g
PROTEIN
Allowed on these diets
GLUTEN FREE
LOW CARB
Contains these allergens
MILK
EGGS
Frequently Asked Questions
What is stuffed zucchini?
What ingredients do I need to make stuffed zucchini?
How do I prepare the zucchini for stuffing?
What cooking techniques can I use to cook stuffed zucchini?
Can I substitute or adjust the ingredients to suit my personal taste or dietary preferences?
What are some tips for preventing common mistakes when making stuffed zucchini?
How do I store leftover stuffed zucchini?
Can I make stuffed zucchini ahead of time?