Italian Stuffed Zucchini Boats (Zucchine Ripiene)
Zucchini halves filled with a Parmesan and herb meat stuffing, baked in marinara and topped with melted mozzarella. An Italian nonna favorite that kids love.
Diet swaps
- Gluten-free: Use gluten-free panko.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 4 medium Zucchini, halved lengthwise
- 1/2 lb 93% lean ground beef
- 1 Egg
- 1/3 cup Breadcrumbs
- 1/3 cup Grated Parmesan
- 1 tbsp Extra-virgin olive oil
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley or basil, chopped
- 1 cup Marinara sauce (no sugar added)
- 1/2 cup Shredded part-skim mozzarella
Directions
- Heat the oven to 400°F. Scoop the centers out of the zucchini with a spoon, leaving 1/4-inch shells, and finely chop the scooped flesh.
- Cook the chopped zucchini and garlic in the oil for 4 minutes and let cool slightly. Mix with the beef, egg, breadcrumbs, Parmesan, herbs, salt and pepper.
- Spread the marinara in a baking dish, set the zucchini shells on top and fill them with the stuffing.
- Cover with foil and bake 20 minutes. Uncover, top with mozzarella and bake 10 to 12 minutes more, until golden and the filling reaches 160°F.
Calorie breakdown
Beef 85 · mozzarella 40 · breadcrumbs 37 · Parmesan 37 · marinara 35 · zucchini 33 · olive oil 30 · egg 18 · garlic 2 · herbs 1
💡 Lighter tip: Use a melon baller or teaspoon to hollow the zucchini quickly, and save any extra filling to roll into mini meatballs.
Helpful for this recipe
9x13 ceramic baking dishShop on Amazon →Melon ballerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →