Stuffed Zucchini Boats
View original ↗
The Seasoned Mom · by Blair Lonergan

Stuffed Zucchini Boats

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 73%
CARBS 23G20% OF CAL
4G FIBER8G OTHER11G TOTAL SUGAR
FAT 25G50% OF CAL
10G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Halved zucchini boats are filled with seasoned ground beef, tomato sauce, and melted cheese, then baked. A family-friendly, easy one-dish dinner.

mainitaliancasserolebeef
View the full recipe on The Seasoned Mom →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 4 medium (or 3 large) zucchini
  • 1 tablespoon olive oil
  • 1 (15 ounce) can tomato sauce, (divided)
  • 1 lb. lean ground beef ((or substitute Italian sausage for half of the beef for more flavor))
  • 1 small onion, (finely chopped (about 1 cup))
  • 1 small sweet bell pepper, (any color, diced (about 1 cup))
  • ½ cup chopped reserved zucchini pulp
  • 2 teaspoons minced garlic ((about 2 large cloves))
  • 1 cup chopped fresh tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped fresh basil ((or 1 teaspoon dried basil))
  • ½ cup grated Parmesan cheese, (divided)
  • 1 cup shredded mozzarella cheese or Italian cheese blend, (divided)
  • ¼ cup Italian-seasoned panko breadcrumbs
  • Chopped parsley or basil, (for garnish)
PREP
20M
SODIUM
1213MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.