Description
Enjoy your Hearty Stuffed Zucchini Boats!
Ingredients
Scale
- 4 medium zucchinis
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 cup marinara sauce
- 1 cup diced tomatoes
- 1/2 cup grated Parmesan cheese
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: shredded mozzarella cheese
Instructions
-
Prepare the Zucchinis:
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the centers to create a hollow space, leaving about 1/4-inch thick shell. Set aside the scooped-out flesh for later use.
-
Cook the Filling:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add ground beef or turkey to the skillet and cook until browned.
- Stir in the diced tomatoes, marinara sauce, cooked rice, and Italian seasoning.
- Add the reserved zucchini flesh, and cook until the mixture thickens slightly. Season with salt and pepper.
-
Stuff the Zucchini:
- Spoon the filling into the hollowed zucchinis. Place them in a baking dish.
-
Bake:
- Sprinkle the tops with Parmesan cheese.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- For a cheesy topping, remove foil, sprinkle mozzarella cheese, and bake uncovered for an additional 10 minutes or until the cheese is bubbly and golden.
Notes
- To make the dish vegetarian, substitute meat with a mix of black beans and chopped mushrooms.
- For added flavor, try incorporating spices like paprika or cayenne pepper.
- Serve with a side of crusty bread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg