Description
Discover a delicious low-carb twist on a classic favorite with our Keto Chicken Parmesan Zucchini Boats recipe. Learn how to make this healthy and satisfying dish today!
Ingredients
- 1 lb (454 g) ground beef
- 3 large zucchinis (or 4 small)
- 2 cups (473 ml) tomato sauce
- 3 cups (360 g) freshly shredded cheddar cheese
- 1 cup (100 g) shredded mozzarella
- salt, pepper, and garlic powder to taste
Instructions
- In a large pan over medium heat, sauté and crumble the ground beef until it’s fully cooked and no longer pink. Add salt, pepper, and garlic powder to season as desired.
- Combine approximately 2 cups of tomato sauce with the beef, then reduce the heat to low, allowing it to simmer and soak in the sauce. Be cautious if the sauce is thin by using less so the mixture isn’t too watery.
- Set your oven to 400 degrees Fahrenheit and lightly oil a 9×13 baking dish.
- While the beef simmers with the sauce, remove the stems from the zucchinis and slice them lengthwise. Scoop out the inner flesh using a spoon or melon baller.
- Stir in 2 cups of shredded cheddar and 1/2 cup of mozzarella into the beef and sauce mixture, ensuring the cheese melts completely.
- Fill the hollowed-out zucchini halves with the beef mixture, then top with the remaining cheddar and mozzarella.
- Place the dish on the middle oven rack and bake for 25 minutes, then switch to broil for a few minutes to achieve a golden brown cheese topping.
Notes
- Make sure to drain the cooked ground beef well to reduce excess grease in the final dish.
- Enhance the beef mixture with extra seasonings or herbs for added flavor.
- Customize the dish by trying different cheeses like Parmesan or pepper jack.