These tasty zucchini boats are stuffed full with a mouthwatering blend of savory meatballs, marinara, and melted cheeses. The recipe calls for frozen meatballs, ensuring a super quick, but healthy and low-carb friendly, weeknight meal.
I’m On a Boat
On tonight’s Kitchen Playlist: “I’m On a Boat,” by the Lonely Island featuring T-Pain. No one can mention the word: “boat,” in my presence without this song springing to mind. The playful parody was featured on Saturday Night Live, and the associated music video reached number one on YouTube in 2009. In December of that same year, it was even nominated for a Grammy, but lost to Rhianna and Jay-Z’s “Run This Town.” This R-rated tune is hella’ catchy and is the perfect addition to your Kitchen or Summer Playlist.
Meatball Sub Zucchini Boats
Ingredients
- 4 medium zucchini halved lengthwise
- 1 bag frozen meatballs turkey or ground beef
- 1 jar marinara sauce Rao's, or another brand of your preference
- 2 c shredded mozzarella cheese
- 1/2 c shredded or grated Parmesan cheese
- 2 Tbsp Extra Virgin Olive Oil (EVOO), divided
- 1/4 c diced onion
- 1 Tbsp fresh minced garlic
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- salt & pepper, to taste
Instructions
- Preheat oven to 350℉.
- Using a large spoon, scoop out the insides of each zucchini half, placing the zucchini "pulp," into a large bowl. Note: If you're looking for a way to use up the insides of your zucchini, check out my Sauced post for Fudgy Zucchini Brownies in the link below.
- Place the zucchini boats in a large baking dish. Drizzle with 1 Tbsp. EVOO. Then, season with garlic powder, salt & pepper to taste. Bake at 350℉ for 12 to 15 minutes, or until the zucchini is mostly tender. Remove from oven.
- While the zucchini boats are baking, pour the remaining 1 Tbsp. EVOO into a large pot. Add the diced onion, and cook over medium heat for 2-3 minutes, until tender. Add the minced garlic and cook for 1-2 minutes more, until fragrant.
- Pour the jar of marinara sauce into the pot. Add the remaining spices, stirring well to combine. Bring to a boil and then reduce heat to low, simmering, uncovered, for at least 10 minutes.
- Then, add 12-16 frozen meatballs to the marinara sauce. Cover, and increase heat back to medium. Cook for 10-15 minutes more, until meatballs are heated through. Increase the oven temperature to 400 ℉.
- Fill each zucchini boat with marinara sauce and 3-4 meatballs each. Then, top them all with shredded mozzarella cheese, distributing the cheese evenly amongst each zucchini.
- Bake in the oven for 10-15 minutes, until cheese is browned & bubbly. (You can turn on the broiler for the last 1-3 minutes, if desired.)
- Remove from oven and garnish with shredded or grated Parmesan cheese. Allow to cool for 5 minutes before serving.
Get More Sauced
As promised in the instructions above, I am including my recipe for Fudgy Zucchini Brownies in the link below. The recipe typically calls for shredded zucchini, however, you can utilize the insides of the zucchini that you removed in this recipe instead. (Just be sure to remove any excess moisture first.) Waste not, want not, and what-not. Now you have the recipe for dinner and dessert! It’s a Zucchini-Extravaganza! As always, be sure to check out the “Menu” option on Sauced for more zucchini recipes or search the “Blog” option with the keyword: “zucchini.”
