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Low Carb Stuffed Zucchini Boats

Low Carb Stuffed Zucchini Boats for a Hearty Keto Meal

Enjoy these Low Carb Stuffed Zucchini Boats, a perfect keto-friendly dinner, packed with savory flavors and satisfying fillings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Italian, Keto
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 large Zucchini Use firm zucchinis for sturdy boats.
  • 1 pound Ground Turkey Can substitute with ground beef or plant-based options.
  • 1 medium Yellow Onion Can replace with shallots for a milder taste.
  • 2 cloves Garlic Fresh garlic is recommended for the best aroma.
  • 1 can Petite Diced Tomatoes Undrained; preferred for texture.
  • 2 tablespoons Tomato Paste Essential for thickening.
  • 1 cup Parmesan Cheese Grated; other hard cheeses can be used.
For Topping
  • 1 cup Jack Cheese Shredded; can replace with Cheddar.
  • 2 tablespoons Italian Parsley Finely chopped for garnish.
Seasoning
  • 1/2 teaspoon Red Pepper Flakes Optional for heat.
  • 1 teaspoon Kosher Salt Adjust based on dietary needs.
  • 1/2 teaspoon Black Pepper Freshly ground enhances flavor.
For Cooking
  • 2 tablespoons Olive Oil Used for sautéing vegetables.

Equipment

  • Oven
  • Skillet
  • baking dish
  • Pot
  • Spoon

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish with olive oil.
  2. Trim the ends of the zucchinis, then boil them in salted water for 5 minutes until slightly softened.
  3. Scoop out the seeded centers of the zucchini halves and reserve some flesh for the filling.
  4. Heat olive oil in a skillet and sauté the onion for 3-4 minutes until translucent.
  5. Add ground turkey to the skillet and cook for 5-7 minutes until browned. Stir in garlic, tomatoes, paste, and reserved zucchini flesh. Simmer for 10-12 minutes.
  6. Stir in grated Parmesan cheese until melted and remove from heat.
  7. Fill each zucchini half with the meat mixture and top with shredded jack cheese.
  8. Bake the filled zucchini boats for 25-30 minutes until cheese is bubbly and golden brown.
  9. Remove from the oven and garnish with Italian parsley before serving.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 10gProtein: 28gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 18mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze individual boats for up to 3 months.

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