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Stuffed Zucchini Boats on a plate with fresh basil.
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5 from 1 vote

Italian Stuffed Zucchini Boats

Want a quick dinner to make that is healthy, delicious, and will be loved by everyone? Then make Stuffed Zucchini Boats! Fresh zucchini is stuffed with a simple-to-make meat sauce, topped with cheese and then baked in the oven for the best low-carb, gluten-free, hearty dinner!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Servings: 4
Author: Lexi

Ingredients

  • 4 medium to large zucchini washed and dried
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 onion finely chopped
  • 3 large carrots peeled and finely diced
  • 1 pound grass-fed beef or ground turkey
  • 1- 15 oz. can diced tomatoes
  • 1 6 oz. can tomato paste
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes more to taste
  • 1 teaspoon sea salt more to taste
  • 1/2 teaspoon freshly ground pepper more to taste
  • 1 cup fresh baby spinach optional
  • ¼ cup fresh basil minced
  • ⅓ cup shredded mozzarella optional

Instructions

  • Preheat oven to 400ºF
  • Cut zucchinis in half down the middle so you have two pieces. Using a spoon or a melon baller, scoop out some of the flesh from the center to make a boat. Set aside for another use or discard.
  • Place zucchini on a rimmed baking sheet and lightly brush with olive oil, and a sprinkle of salt and pepper and place in the oven for 10 minutes.
  • Meanwhile prepare the filling: In a large high-sided saute pan, heat 1 tablespoon olive oil over medium heat. Add garlic, onion and carrots. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
  • Add ground beef to the pan and cook until no pink remains, about 5 minutes.
  • Add diced tomatoes, tomato paste, italian seasoning, red pepper flakes and salt.
  • Bring to a boil over high heat. Reduce heat to medium and let rapidly simmer for 10 minutes.
  • Stir in the spinach, if using, and the fresh basil. Taste and adjust seasoning.
  • Add filling to each zucchini boat, and sprinkle with mozzarella cheese, if using.
  • Place back into the oven for 10-15 minutes, or until you can easily pierce zucchini with a knife and the cheese is melty.

Notes

Save the zucchini flesh to use in smoothies! You can freeze it for up to 1 month.

Nutrition

Calories: 354kcal | Carbohydrates: 25.9g | Protein: 30g | Fat: 15.3g | Saturated Fat: 5.2g | Cholesterol: 75mg | Sodium: 209mg | Fiber: 8g | Sugar: 12g