Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly spray with cooking spray.
- Wash and dry the zucchini. Cut each zucchini in half lengthwise. Using a spoon, gently scoop out the seeds and some of the flesh to create a shallow boat, leaving about 1/4 inch of zucchini flesh along the sides and bottom. Reserve scooped flesh for another use (great in soups!).
- Brush the inside and edges of each zucchini boat with olive oil. Sprinkle with salt. Place cut-side up on the prepared baking sheet.
- Pre-bake the zucchini boats at 400°F for 10 minutes. This removes excess moisture. Remove from oven and set aside. Reduce oven temperature to 375°F.
- While zucchini pre-bakes, heat a large skillet over medium-high heat. Add the ground turkey or beef and cook, breaking it up with a wooden spoon, until fully browned and cooked through (about 6-8 minutes). Drain any excess fat thoroughly.
- Reduce heat to low. Add the ricotta cheese, marinara sauce, Italian seasoning, garlic powder, and red pepper flakes (if using) to the skillet with the meat. Stir well to combine. Let the mixture simmer for 2-3 minutes to blend flavors. Remove from heat.
- Spoon the meat and cheese filling evenly into each pre-baked zucchini boat, dividing the mixture among all 8 halves. Press filling gently into the wells.
- Cover the baking sheet loosely with aluminum foil (tent it so foil doesn't touch the filling). Bake at 375°F for 25 minutes.
- Remove foil and sprinkle shredded mozzarella cheese evenly over each boat. Return to oven uncovered and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and golden brown, and the zucchini is fork-tender.
- Remove from oven and let the boats rest for 5 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Serve warm and enjoy!
Nutrition
Notes
This diabetic-friendly adaptation uses zucchini instead of pasta noodles, reducing net carbs to just 8g per serving. Lean ground turkey or beef (93% lean) provides high-quality protein while keeping saturated fat low. Sugar-free marinara sauce eliminates hidden sugars found in traditional pasta sauces. Part-skim ricotta and mozzarella reduce overall fat content while still delivering satisfying flavor and texture. The high fiber content from zucchini helps slow glucose absorption. This recipe is naturally gluten-free and fits perfectly into keto and low-carb eating plans.
