Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Low-Carb Mediterranean Stuffed Zucchini Boats

Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
380

2× the original author values. Recipe yield: 4 servings.

calories
760

3× the original author values. Recipe yield: 4 servings.

calories
1140
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 medium zucchini (7–8 inches) — halved lengthwise and centers scooped, reserve flesh
  • 1 tablespoon olive oil — for brushing shells
  • kosher salt and black pepper — to season shells
  • 1 tablespoon olive oil — for sautéing
  • 1 small yellow onion — finely chopped
  • 3 cloves garlic — minced
  • 1 pound ground beef (85–90% lean)
  • 1 cup reserved chopped zucchini centers — finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon ground cinnamon — a pinch
  • kosher salt and black pepper — to taste
  • 1/4 cup pine nuts — lightly toasted
  • 1/4 cup fresh parsley — chopped
  • 2 tablespoons fresh mint — chopped
  • 1/3 cup feta cheese — crumbled, plus more for topping
  • 1/2 cup shredded mozzarella or kasseri
  • 2 tablespoons feta cheese — additional, for sprinkling
  • 1/2 cup Greek yogurt — thick, whole milk preferred
  • 1 teaspoon lemon zest — finely grated
  • 1 tablespoon lemon juice — freshly squeezed, more to taste
  • 1 tablespoon olive oil
  • kosher salt and black pepper — to taste
  • 1 tablespoon fresh herbs — parsley or mint, chopped, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan.
  2. Halve zucchini lengthwise and scoop centers, leaving a 1/4-inch border; finely chop the scooped flesh and reserve.
  3. Brush zucchini shells with olive oil and season with salt and pepper; arrange cut-side up on the pan.
  4. Bake shells 8–10 minutes until slightly tender; set aside.
  5. Heat olive oil in a large skillet over medium-high. Add onion with a pinch of salt; cook until translucent and lightly golden, 4–5 minutes. Stir in garlic for 30 seconds.
  6. Add ground beef. Cook, breaking up, until browned with caramelized bits, 5–6 minutes.
  7. Fold in chopped zucchini centers; cook until released liquid mostly evaporates, 2–3 minutes. Stir in tomato paste, cumin, oregano, smoked paprika, cinnamon, salt, and pepper; cook 2 minutes until glossy.
  8. Off heat, mix in parsley, mint, toasted pine nuts, and 1/3 cup crumbled feta. Taste and adjust seasoning boldly.
  9. Spoon beef mixture into par-baked zucchini, mounding slightly.
  10. Top each boat with shredded mozzarella and a sprinkle of feta.
  11. Return to 425°F oven and bake 10–12 minutes until cheese is melted and zucchini edges are lightly caramelized. Broil 1–2 minutes for deeper browning if desired.
  12. Meanwhile, whisk Greek yogurt, lemon zest, lemon juice, olive oil, salt, and pepper until smooth and bright.
  13. Let stuffed zucchini rest 5 minutes. Drizzle with lemon yogurt and scatter fresh herbs. Serve warm.

Notes

Cool leftovers completely, then refrigerate in an airtight container up to 4 days. Reheat at 350°F for 12–15 minutes (or air fry at 325°F for 6–8 minutes) until hot and the cheese remelts. Keep lemon yogurt separate and add after reheating. For freezing, bake first, cool, wrap tightly, and freeze up to 2 months; reheat covered at 350°F for 20 minutes, then uncover for 10 until hot.

Source: https://simplersavory.com/low-carb-stuffed-zucchini-boats/