Stuffed Zucchini Boats
“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” -Michael Greger
Stuffed Zucchini Boats are fun & easy to make and, they are naturally low in carbs (and usually low cal depending on your choice of filler)! The variations of fillers are almost unlimited … for this recipe I will use meatballs. Consider other fillers such as taco meat & cheese, pulled pork & BBQ sauce, buffalo chicken & sauce, pepperonis and pizza sauce, cheesesteak & onions, garlicky shrimp & tomatoes, left-over meatloaf & tomato sauce, cajun boudin sausage … and the list goes on and on ….
- 1 each zucchini squash (fresh, medium size (8 oz))
- 2/3 cups Italian blend cheese (finely shredded)
- 2/3 cups pasta sauce (jarred, I prefer Classico brand)
- 4 or 5 each 1/2 oz. frozen meatballs (thawed, I prefer Cooked Perfect brand)
Preheat oven to 400°F. Begin by washing each zucchini and place them on a cutting board. Cut off about a half inch of the stem end and then slice the zucchini lengthwise down the middle keeping each half about the same thickness.
Using a teaspoon, scoop out the pulp of the zucchini leaving 1/4″ thick shells. The pulp can be chopped and used in the filler or you can discard it.
Using cooking oil spray, lightly coat each boat, inside and out, and place in a baking dish or foil lined pan. Cook on the middle oven rack for 20 minutes.
While the boats are in the oven, prepare the stuffing/filler. For this recipe I heated eight 1/2 oz. meatballs in about a cup of pasta sauce.
Remove the boats from the oven and place the dish on the stovetop. Spoon some sauce in the bottom of each boat and then place 4 or 5 meatballs in each boat. Spoon some more sauce atop the meatballs and sprinkle them with the shredded cheese.
Return the baking dish with the prepared boats back into the oven. Cook for about 20 minutes at which time the zucchini should be soft, the cheese lightly browned and the sauce bubbly. Place a foil tent over the boats if the cheese begins to brown too much. Remove when done ... enjoy!
Serving Size 1/2 stuffed zuke
Servings 2
- Amount Per Serving
- Calories 345kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Cholesterol 76mg26%
- Sodium 1023mg43%
- Potassium 53mg2%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Most small to medium Zucchinis which weigh 8 oz., and when halved will hold four to five 1/2-oz meatballs and I define that as two servings because we prefer light meals. If you prefer to eat both stuffed halves then simply double the nutrition info for one serving. This is one of those recipes that is still healthy and within most diet's macro allowable range even when doubled.
I am always discovering new fillers for zucchini boats and the latest one is "pepperoni pizza". Go to my recipe for Portobello Mushroom Pizzas and you'll figure out the zucchini boat filler after you read the Notes section of the recipe.