AuthorRita's Kitchen
RatingDifficultyBeginner

These stuffed zucchini boats are filled with a hearty meat mixture, then topped with plenty of cheese and baked to perfection. An easy low carb meal option that the whole family will enjoy!

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Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
 4 Medium zucchini
 ½ tsp Italian seasoning
 Salt and Pepper
 2 tsp Olive Oil
 1 lb Italian sausage, andouille, or ground beef
 ½ cup Onion, finely chopped
 1 tsp Minced garlic
 2 cups Marinara sauce
 ¾ cup Shredded mozarrella cheese
 1 tbsp Chopped parsley
 Cooking spray
1

Preheat the oven to 400 degrees. Coat a large rectangular baking sheet with cooking spray. I used parchment paper, sprayed (such easy clean up).

2

Wash and cut the zucchini in half lengthwise, then trim off the stem pieces. Use a spoon to carefully scoop the flesh out of the zucchinis.

3

Sprinkle italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking pan. If your zucchini are large, you can prebake your zucchini for approximately 25-30 minutes.

4

Heat the olive oil in a large pan over medium high heat. Add the meat and cook for 4-5 minutes, breaking up the meat with a spatula.

5

Add the onions and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 additional seconds.

6

Season the sausage and vegetable mixture with salt and pepper.

7

Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.

8

Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.

9

Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

10

Sprinkle with parsley, then serve.

Category, Cuisine, Cooking Method,

Ingredients

 4 Medium zucchini
 ½ tsp Italian seasoning
 Salt and Pepper
 2 tsp Olive Oil
 1 lb Italian sausage, andouille, or ground beef
 ½ cup Onion, finely chopped
 1 tsp Minced garlic
 2 cups Marinara sauce
 ¾ cup Shredded mozarrella cheese
 1 tbsp Chopped parsley
 Cooking spray

Directions

1

Preheat the oven to 400 degrees. Coat a large rectangular baking sheet with cooking spray. I used parchment paper, sprayed (such easy clean up).

2

Wash and cut the zucchini in half lengthwise, then trim off the stem pieces. Use a spoon to carefully scoop the flesh out of the zucchinis.

3

Sprinkle italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking pan. If your zucchini are large, you can prebake your zucchini for approximately 25-30 minutes.

4

Heat the olive oil in a large pan over medium high heat. Add the meat and cook for 4-5 minutes, breaking up the meat with a spatula.

5

Add the onions and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 additional seconds.

6

Season the sausage and vegetable mixture with salt and pepper.

7

Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.

8

Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.

9

Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

10

Sprinkle with parsley, then serve.

Stuffed Zuchinni Boats