This Cheesy Stuffed Zucchini Casserole is a delicious, low-carb, and protein-packed dish that’s perfect for any meal. With a rich, savory filling of ground beef, cheese, and herbs, it’s a family-friendly recipe that’s both satisfying and healthy.
Ingredients:
- 4 medium zucchinis, sliced in half lengthwise and hollowed out
- 1 lb ground beef (or turkey, chicken, or plant-based meat)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 cup marinara sauce (sugar-free if preferred)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
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Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center of each half, leaving about 1/4 inch of zucchini flesh along the edges to create boats.
- Place the zucchini boats in a baking dish.
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Cook the Meat Filling:
- In a large skillet, heat a bit of oil over medium heat. Add the diced onion and garlic and sauté for about 2 minutes until softened.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked through, about 5-7 minutes.
- Stir in the marinara sauce, ricotta cheese, oregano, basil, and a pinch of salt and pepper. Let the mixture simmer for about 3-5 minutes, allowing the flavors to blend together.
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Stuff the Zucchini:
- Spoon the meat mixture into each zucchini boat, pressing down gently to pack the filling inside.
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Top with Cheese:
- Sprinkle shredded mozzarella and Parmesan cheese over each stuffed zucchini boat.
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Bake:
- Cover the baking dish with aluminum foil and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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Garnish and Serve:
- Garnish with fresh parsley and serve hot.
