Skip the heavy pasta coma tonight. These low-carb Zucchini Stuffed Boats pack all the rich, bubbling comfort of a classic lasagna into tender, hollowed-out squash. We swap the noodles for fresh zucchini halves, stuff them with a savory mixture of seasoned ground beef and rich marinara, and top it all off with a thick layer of melted mozzarella and Parmesan cheese.
Ingredients
4 medium zucchini or 2 large zucchini
1 pound lean ground beef
1 cup marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Fresh parsley for garnish
Method
Preheat your oven to 400°F. Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the center, leaving about 1/4 inch around the edges to create a boat shape. Brush the zucchini halves with olive oil and place them cut-side up in a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease. Stir in the marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper. Simmer for 3-4 minutes.
Spoon the meat mixture evenly into each zucchini boat. Top with mozzarella cheese and Parmesan cheese. Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake for an additional 8-10 minutes, or until the cheese is melted and lightly golden and the zucchini is tender. Garnish with fresh parsley if desired and serve warm.