Meatball Zucchini Boats

By zhanghengshuo

6 Person

50 Minutes

0 Calories

Meatball Stuffed Zucchini is super simple and easy for a weeknight meal! Zucchini boats filled with marinara sauce, meatballs, and mozzarella – your family will go nuts for this recipe! It's safe to say that meatballs are a favorite dinner. I pretty much always have a frozen bag of meatballs on hand in the freezer for a quick and simple last-minute meal that doesn't require very much mental effort on my part. When dinner time rolls around, most days my mental capacity has hit its limit so I thrive on meals like that!

Ingredients

1/2 cup Freshly grated Parmesan
1 cup Shredded mozzarella
2 cups Marinara sauce
1 tbsp. Vegetable oil
1/2 tsp. Crushed red pepper flakes
2 Garlic cloves, minced
1 Large egg
1/4 cup Freshly chopped parsley, plus more for garnish
1 pound Ground beef
Freshly ground black pepper
Kosher salt
1/2 tsp. Garlic powder
1/2 tsp. Italian seasoning
1 tbsp. Extra virgin olive oil
4 Medium zucchini, halved lengthwise

Method

01

Preheat oven to 350℉. Score zucchini and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.
02

Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.
03

In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
04

Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.
05

Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.

Related Tags

Meatball Zucchini Boats

4.4

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

1/2 cup Freshly grated Parmesan

1 cup Shredded mozzarella

2 cups Marinara sauce

1 tbsp. Vegetable oil

1/2 tsp. Crushed red pepper flakes

2 Garlic cloves, minced

1 Large egg

1/4 cup Freshly chopped parsley, plus more for garnish

1 pound Ground beef

Freshly ground black pepper

Kosher salt

1/2 tsp. Garlic powder

1/2 tsp. Italian seasoning

1 tbsp. Extra virgin olive oil

4 Medium zucchini, halved lengthwise

03 Method

Step 1

Preheat oven to 350℉. Score zucchini and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.

Step 2

Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.

Step 3

In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.

Step 4

Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.

Step 5

Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.

04 Author