These stuffed Zucchini Boats are filled with a hearty mixture, then topped with cheese and baked to perfection. This recipe is so versatile, you can use ground turkey, ground beef, mild or hot Italian sausage, or even pork and turkey sausage. Eliminate the cheese and make it Paleo friendly. Don’t add breadcrumbs at the end, and you have a delicious Keto friendly meal. Anyway, it’s an easy low carb meal that the whole family will enjoy!
- 4 medium Zucchini
- 1 tbsp Olive Oil
- Salt and Pepper, to taste
- 1 lb Meat - can be ground turkey, ground beef, italian sausage (casings removed)
- 1/2 cup Onion, chopped
- 8 oz Mushrooms
- 1 tsp Garlic, minced
- 2 cups Marinara Sauce
- 3/4 cup Mozarella Cheese, shredded
- Optional - Sprinkle of Panko or Regular Bread Crumbs
- Baking Dish
- Large Skillet
- Aluminum Foil
- Non-Stick Cooking Spray
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Preheat the oven to 375 degrees. Coat a large baking dish with tin foil and non-stick cooking spray.
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Cut the zucchini in half lengthwise, trim off the stem ends and use a spoon to carefully scoop out of the inside. Chop up the zucchini pulp (insides) and set aside.
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Arrange the zucchini boats in the baking dish. Sprinkle with olive oil, salt and pepper. Place in oven and bake for 10 minutes or so while you make the filling.
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In a large pan, over medium high heat, add ground meat (turkey/beef/sausage) and cook for 4 minutes, breaking up the meat with a spatula.
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Add the onions, mushrooms and zucchini flesh and cook for an additional 3 minutes. Add the garlic and cook for 1 minute.
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Season the mixture with salt and pepper.
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Pour the marinara sauce into the pan and bring to a simmer; cook for 3 minutes.
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Take Zucchini Boats out of the over, spoon the mixture evenly into the shells, then top with the shredded cheese, and panko/bread crumbs.
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Bake for 20 minutes and enjoy!
