Ingredients
Method
- Preheat your oven to 400°F. Slice each zucchini in half lengthwise, then use a spoon to scoop out the centers, leaving a 1/4-inch thick shell. Arrange the boats cut-side up in a baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, until translucent.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spoon, and cook until fully browned, about 5 to 7 minutes.
- Pour in the marinara sauce, then season with Italian seasoning, salt, and pepper. Let the mixture simmer for 5 minutes to meld the flavors.
- Spoon the meat mixture evenly into each zucchini boat, packing it gently.
- Top the stuffed zucchini with the shredded mozzarella and grated Parmesan, covering the filling completely.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 5 to 7 minutes, until the cheese is melted and golden.
- Garnish with fresh basil if desired, and serve hot with a crisp salad or crusty bread.
Nutrition
Notes
For a lighter version, swap ground beef for ground turkey or chicken. You can use any pasta sauce you have on hand in place of marinara. To make ahead, assemble the boats up to step 7, cover, and refrigerate for up to 24 hours; add 5 minutes to the covered bake time. Don't over-scoop the zucchini or the boats may collapse. Leftovers keep in the fridge for up to 3 days; reheat in the oven at 350°F for 10 minutes. Serve with a side of garlic bread or a simple green salad for a complete meal.
