Easy Italian Stuffed Zucchini Boats
These Italian Stuffed Zucchini Boats are an easy, healthy and low carb dish, filled with a delicious meat sauce and mozzarella cheese.
Servings: 4 servings
Calories: 285kcal
Ingredients
- 4 zucchini sliced in half lengthwise
- 1 tbsp olive oil
- 1 yellow onion finely diced
- 1 carrot finely diced
- 2 celery stalks finely diced
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb ground turkey
- 2 cups pasta sauce
- 1/2 cup mozzarella cheese grated
- 2 tbsp fresh basil optional garnish
Instructions
- Preheat oven to 400 F. Slice zucchini in half lengthwise and scoop out seeds with a spoon. Add to a parchment-lined baking sheet and set aside.
- Meanwhile, heat olive oil in a large skillet over med-high heat. Add onions, carrots and celery, sauteeing for 1-2 minutes. Add ground turkey and garlic and cook for 5 minutes until lightly browned. Add in pasta sauce. Bring to a boil then remove from heat.
- Add meat mixture to zucchini boats and top with cheese. Bake for 15 minutes or until cheese is fully melted. Remove from oven and garnish with basil. Serve and enjoy!
Video
Notes
Make your own Italian seasoning.
Don't over-scoop the zucchini! Leave about 1/2 inch of flesh so your boats don't get soggy.
Use the flesh to make zucchini muffins or zucchini bread, or add it to the Bolognese sauce.
Make this recipe vegetarian by swapping out the meat for more veggies.
Store your leftovers in the fridge for 3-4 days. Reheat in the oven at 400° F or microwave.
Freeze the Bolognese sauce for up to 3 months.
Nutrition
Calories: 285kcal | Carbohydrates: 18g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1046mg | Potassium: 1331mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3656IU | Vitamin C: 48mg | Calcium: 143mg | Iron: 3mg