Are you craving a mouthwatering, guilt-free meal that's both nutritious and incredibly delicious? Look no further than these Keto Stuffed Zucchini Boats! Imagine tender zucchini boats packed with savory ground beef, topped with melted mozzarella, and bursting with Italian-inspired flavors – all while keeping your carb count low. This recipe is a game-changer for anyone following a ketogenic diet or simply looking to enjoy a healthier, more exciting dinner option that doesn't compromise on taste.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 4 medium zucchinis
- 1 pound ground beef
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash the zucchinis thoroughly. Cut each zucchini in half lengthwise, creating boat-like shapes. Use a spoon to carefully scoop out the seeds and center, creating a hollow cavity for the filling. This will help create more space for the ground beef mixture.
- Place the zucchini boats on the prepared baking sheet, cut side up. Lightly season the inside of the zucchini boats with salt and pepper.
- In a large skillet over medium-high heat, brown the ground beef. Break the meat into small crumbles as it cooks to ensure even cooking.
- Once the beef is fully cooked and no longer pink, drain any excess fat from the skillet. Reduce heat to medium-low.
- Add the sugar-free marinara sauce and Italian seasoning to the ground beef. Stir to combine and let the mixture simmer for 2-3 minutes to blend the flavors.
- Carefully spoon the beef and marinara mixture into each zucchini boat, distributing it evenly and filling the cavities completely.
- Sprinkle shredded mozzarella cheese over the top of each stuffed zucchini boat, covering the beef mixture generously.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.
- Remove from the oven and let the zucchini boats rest for 3-5 minutes before serving. This will help the cheese set and make the boats easier to handle.
- Serve hot, optionally garnishing with fresh chopped parsley or basil for added flavor and presentation.
Tips
- Choose firm, medium-sized zucchinis for the best boat shape and texture.
- When scooping out the zucchini center, leave a thin layer to maintain structural integrity.
- Drain excess fat from the ground beef thoroughly to keep the boats from becoming soggy.
- Use a sugar-free marinara sauce to maintain the keto-friendly profile of the dish.
- Don't overcook the zucchini – you want it tender but not mushy.
- Let the boats rest for a few minutes after baking to allow the cheese to set and make serving easier.
- For extra flavor, consider adding some crushed red pepper flakes or fresh herbs like basil or parsley as a garnish.
- If you want to prep ahead, you can assemble the boats and refrigerate them before baking – just add a few extra minutes to the cooking time.
Nutrition Facts
Calories: 318kcal
Carbohydrates: 9g
Protein: 29g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 80mg
