Keto Beef Zucchini Boats
Hollowed zucchini halves filled with a savory ground beef mixture and topped with melted cheese. This low-carb, keto-friendly dish is packed with flavor while being light on carbs, making it perfect for those following a ketogenic diet.
Ingredients
- 4 medium zucchini, halved lengthwise
- 2 tbsp olive oil, divided
- 1 lb ground beef, 85% lean
- 1/2 onion, finely diced
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp tomato paste
- 1/4 cup beef broth
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped, for garnish
- 1/4 tsp red pepper flakes, optional
Instructions
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1
Preheat the oven to 375°F (190°C).
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2
Using a spoon, scoop out the centers of the 4 halved lengthwise medium zucchini, leaving about 1/4-inch thick shells. Roughly chop the scooped zucchini flesh and set aside.
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3
Place the hollowed zucchini boats on a baking sheet, brush with 1 tablespoon of 2 tbsp divided olive oil, and season with a pinch of 1 tsp salt and 1/2 tsp freshly ground black pepper. Bake for 10 minutes to soften slightly.
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4
Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the 1 lb 85% lean ground beef and cook, breaking it up with a spoon, until browned, about 5-6 minutes.
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5
Add the 1/2 finely diced onion, 1 finely diced red bell pepper, and reserved chopped zucchini flesh to the skillet. Cook until the vegetables have softened, about 3-4 minutes.
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6
Stir in the 2 minced garlic cloves and cook until fragrant, about 30 seconds.
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7
Add the 1 tsp Italian seasoning, 1/2 tsp paprika, salt, and black pepper. Stir to combine.
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8
Stir in the 2 tbsp tomato paste and 1/4 cup beef broth, and simmer for 2-3 minutes until the mixture thickens slightly.
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9
Remove the par-baked zucchini boats from the oven. Fill each boat with the beef mixture, dividing it evenly.
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10
Top each filled boat with 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
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11
Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the zucchini is tender but still holds its shape.
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12
Garnish with 2 tbsp chopped, for garnish fresh parsley and 1/4 tsp optional red pepper flakes if desired before serving.