St￭ with savory ground beef and topped with melty cheese, these zucchini boats make for a delightful low-carb dinner option.
Ingredients
Scale:
4 medium zucchinis
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup marinara sauce
1 cup shredded mozzarella cheese
Salt and pepper, to taste
1 teaspoon Italian seasoning
1 teaspoon paprika (optional)
Fresh basil or parsley for garnish (optional)
Olive oil for cooking
Cooking spray or additional olive oil for the baking dish
Instructions
Preheat your oven to 375°F (190°C).
Slice each zucchini in half lengthwise. Scoop out the seeds and center flesh to create a hollow boat. Brush the insides with olive oil and sprinkle with salt and pepper. Place them cut-side up in a baking dish.
In a large skillet over medium heat, add olive oil. Add the chopped onion and garlic, sautéing until translucent. Increase heat to medium-high and add the ground beef. Cook until browned.
Stir in the marinara sauce, Italian seasoning, paprika (if using), and salt and pepper. Allow to simmer for 5 minutes.
Generously fill each zucchini half with the ground beef mixture.
Top each st￭ zucchini with shredded mozzarella cheese.
Place the filled zucchini boats in the preheated oven and bake for 20-25 minutes, until the zucchini is tender and the cheese is golden brown.
Remove from the oven, let cool, and garnish with fresh basil or parsley before serving.
