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Stuffed Zucchini Boats

Zucchini stuffed with Italian inspired ingredients of crumbled ground beef, garlic, onions, fresh tomatoes, sun-dried tomatoes, pine nuts, Parmesan cheese and seasonings topped with mozzarella cheese make a low-carb meal.

Servings 6

Ingredients

  • 6 medium zucchini about 3 lbs / 1.3 kg
  • 2 teaspoons salt divided
  • 1 teaspoon freshly ground black pepper divided
  • ⅓ cup pine nuts toasted
  • 1 tablespoon olive oil
  • 400 grams lean ground beef
  • 1 cup diced onion about 1 medium
  • 2 garlic cloves minced
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • 4 Roma tomatoes seeded and diced
  • ½ cup sun-dried tomatoes in oil chopped
  • 1 cup panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 egg lightly beaten
  • ⅓ cup chopped parsley plus more for garnish
  • 1 ½ cups shredded mozzarella for topping

Instructions

  1. Preheat oven to 375 degrees F. Prepare a large rimmed baking sheet or two smaller ones, by lining with parchment paper.

  2. Slice each zucchini in half lengthwise. With a melon baller or a spoon, scoop out pulp from centre leaving about ¼” to ½” thick walls; discard pulp. Arrange zucchini halves on the prepared baking sheet, and sprinkle evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. Set aside.

  3. In a small skillet over medium-high heat toast pine nuts tossing them in pan constantly until they just began to look golden. The nuts toast quickly so do not leave unattended. Immediately transfer nuts to a plate to cool and set aside.

  4. Heat olive oil in a large 12” skillet over medium-high heat. Add ground beef and break it up into crumbles. Cook the beef, stirring occasionally until browned. Add onion, garlic, oregano, paprika, and remaining 1 teaspoon of the salt and ½ teaspoon of the pepper and stir to combine. Cook until onion is tender, about 4 minutes.

  5. Add diced tomatoes and stir to combine while cooking for 2 minutes. Remove skillet from heat and let the mixture cool for 5 – 10 minutes.

  6. Stir in sun-dried tomatoes, breadcrumbs, Parmesan cheese and toasted pine nuts. Add beaten egg and stir well to combine.

  7. Divide mixture evenly among the zucchini halves and pile it into mounds. Sprinkle tops with mozzarella cheese. Cover lightly with greased foil paper and bake for 20 minutes. Remove foil paper and bake for an additional 10 - 15 minutes until zucchini is tender and the cheese topping is golden. Sprinkle with parsley.