Ingredients
2 large zucchinis, halved lengthwise and hollowed
1 lb (450g) lean ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup (240ml) tomato sauce
1 cup (100g) shredded mozzarella cheese
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil (optional, for greasing the baking dish)
Instructions
Preheat oven to 375°F (190°C). Place the zucchini halves on a baking sheet.
Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it into small pieces.
Add the onion and garlic to the skillet, and sauté until softened, about 3-4 minutes.
Stir in the tomato sauce, Italian seasoning, salt, and pepper. Cook for 2-3 minutes to blend the flavors
Spoon the beef mixture into the zucchini halves, dividing evenly. Top each with mozzarella cheese
Bake for 25-30 minutes, until the zucchini is tender and the cheese is melted and lightly golden
Let rest for 5 minutes before serving
Notes
For a richer flavor, you can add a splash of non-alcoholic beef stock or use a full-fat tomato sauce.
If you prefer more veggies, add a handful of spinach or diced bell peppers to the beef mixture.
Leftover zucchini boats can be stored in the refrigerator for up to 3 days in an airtight container
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: American, keto, low carb
- Diet: Low Carb, Keto, Beef
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg