If you love the taste of zucchini and want to use it in a recipe that tastes amazing, then stop looking because this recipe is perfect for you. This beef stuffed zucchini is the perfect dish or snack.
It’s perfectly crispy, crunchy, and topped with mozzarella, breadcrumbs, garlic, and herbs. If you are on a keto diet or prefer the eat food with lower carbs, then this is the recipe you’ve been looking for.
Guide on making the best Italian beef stuffed zucchini boat:
- 1 pound ground beef
- 1/2 cup keto marinara
- 1/2 cup onion (chopped)
- 1 cup petite diced tomatoes
- 1 cup mozzarella
- 4 zucchini
- 1 tbsp olive oil
- 1 tbsp parsley
- 1 tbsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic (minced)
Start by preheating the oven to 375 °F and line a baking sheet with parchment paper. Then cut the zucchinis in half and spoon the inside.
Next, brush the zucchinis with olive oil and season with salt and pepper. Then place the zucchinis cut side down on the baking sheet lined with parchment paper. Bake for 5-10 minutes, then broil for an additional minute.
While the zucchini is baking, cut the zucchini that you spooned out and set aside.
Then, heat olive oil in a pan. Cook the onion in the pan for approximately 3 minutes, or until it gets a golden color. After that, add the garlic and meat and cook for around 5 minutes or until the meat is no longer pink.
Now add the zucchini pulp, petite diced tomatoes, marinara sauce, Italian seasoning, and salt and pepper. Simmer for an additional 10 minutes.
Finally, spread the mixture evenly between the zucchinis and top with mozzarella cheese. Bake for approximately 15-20 minutes or until cheese is melted and bubbly. Garnish with parsley and enjoy!