Description
These Low Carb & keto stuffed zucchini boats are filled with savory ingredients, providing a wholesome and delicious comfort food option for the family.
Ingredients
Scale
- 4 medium or large zucchini
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 pound ground turkey (or beef)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Rao’s marinara sauce (or other sauce with no added sugar)
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the flesh, leaving about a ¼-inch shell. Save the flesh for later.
- Arrange the zucchini halves in a large baking dish and spray them lightly with olive oil. Bake in the oven for 15 minutes until they are slightly softened, then remove from the oven.
- Meanwhile, heat olive oil in a large sauté pan over medium-high heat. Add the diced onion and ground turkey, cooking until the turkey is browned.
- Chop the reserved zucchini flesh and add it to the pan along with the salt and pepper. Continue cooking until the veggies are softened.
- Stir in the marinara sauce and let it simmer for a few minutes.
- Spoon the turkey mixture into the zucchini halves, filling them generously.
- In a separate bowl, mix the mozzarella and parmesan cheese, then sprinkle this delicious blend on top of the filled zucchini boats.
- Return the baking dish to the oven and bake for another 15-20 minutes, until the zucchini is cooked through and the cheese is melted and bubbly.
Notes
To prevent sogginess, ensure you don’t overbake the zucchini in the initial baking step.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg