Ingredients:
- 4 medium zucchini (halved and hollowed out to make “boats”)
- 1 pound (500g) ground beef or turkey
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley (for garnish)
Instructions:
- Prepare the Zucchini Boats:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the center with a spoon to create a hollow. Arrange the zucchini halves on a baking dish.
- Make the Meatballs:
- In a mixing bowl, combine ground meat, almond flour, Parmesan, egg, minced garlic, Italian seasoning, onion powder, salt, and pepper.
- Mix well and shape the mixture into small meatballs (about 1 inch in diameter).
- Cook the Meatballs:
- Heat a skillet over medium heat and lightly grease with oil.
- Cook the meatballs until browned on all sides (they don’t have to be fully cooked, as they’ll finish in the oven).
- Assemble the Boats:
- Place 3-4 meatballs in each zucchini boat.
- Spoon marinara sauce over the meatballs.
- Sprinkle shredded mozzarella cheese on top.
- Bake:
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden.
- Serve:
- Garnish with fresh basil or parsley before serving.
Tips:
- You can use ground chicken or pork instead of beef.
- Add crushed red pepper for a spicy kick.
- Leftover filling can be cooked separately for a side dish!
