🍽️ Meatball Zucchini Boats – A Comforting Twist!
Growing up, my grandmother always found creative ways to make veggies exciting, and this recipe brings back those cozy memories! These Meatball Zucchini Boats are a perfect balance of hearty and wholesome—a dish that satisfies cravings while keeping it light. Whether you use beef, turkey, or chicken, the result is always delicious. Try this for dinner and watch it disappear from the table! ❤️
Ingredients
- 3–4 medium zucchini, halved lengthwise
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- Kosher salt & freshly ground black pepper
- 1 lb. ground beef (or turkey/chicken)
- 1/4 cup freshly chopped parsley, plus more for garnish
- 1 large egg
- 2 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 1 Tbsp. vegetable oil
- 2 cups marinara sauce (sugar-free if keto)
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
Instructions
1️⃣ Preheat oven to 350°F. Scoop out zucchini insides and place boats in a baking dish. Drizzle with olive oil, season, and bake for 12–15 minutes until tender.
2️⃣ Mix ground meat, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.
3️⃣ Heat vegetable oil in a skillet over medium-high heat. Sear meatballs until crispy, about 2 minutes per side.
4️⃣ Pour marinara over the meatballs, stir, and simmer for 10 minutes.
5️⃣ Fill zucchini boats with meatballs, top with mozzarella, and broil for 3–5 minutes until cheese is melted. Garnish with Parmesan and parsley.