Ingredients for Baked Zucchini Boats
- 2 medium zucchini
- 1/2 cup chopped onion
- 1 large beaten egg
- 1 pound ground beef
- 1 1/2 cups spaghetti sauce
- 1 tablespoon fresh parsley
- 1 cup cooked rice
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1/2 cup bread crumbs
- 1 tablespoon fresh dill
- 1/4 cup grated Parmesan cheese
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How to Make Baked Zucchini Boats
- Preheat oven to 350°F (175°C).
- Wash and dry 2 medium zucchini. Cut lengthwise in half and gently scoop out the seeds with a spoon, leaving about 1/4 inch of flesh around the edges.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and cook until softened, about 3 minutes. Add 1 pound ground beef, 2 cloves minced garlic, 1 tablespoon fresh dill, and 1 tablespoon fresh parsley. Cook until beef is browned, breaking it up with a spoon. Drain off any excess grease.
- Remove from heat and stir in 1 cup cooked rice, 1 large beaten egg, 1/4 cup bread crumbs. Mix well.
- Fill each zucchini half with the meat and rice mixture.
- Arrange the stuffed zucchini in a lightly greased 9x13 inch baking dish.
- Pour 1 1/2 cups spaghetti sauce over the zucchini boats. Sprinkle with 1/4 cup grated Parmesan cheese and the remaining 1/4 cup bread crumbs.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes, or until zucchini is tender and cheese is golden brown.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
33g
Fat
11g
Carbs
11g
