Low Carb Stuffed Zucchini Boats – A Simple, Satisfying Weeknight Meal

If you’re craving something cozy, flavorful, and still smart on carbs, these Low Carb Stuffed Zucchini Boats hit the mark. They’re easy to prep, cook quickly, and deliver that comforting “baked dinner” vibe without the heaviness. The zucchini turns tender in the oven, the filling is savory and cheesy, and everything comes together in one pan.

This is the kind of recipe that feels special but works on a Tuesday. It’s also flexible, so you can swap ingredients based on what you have.

Low Carb Stuffed Zucchini Boats - A Simple, Satisfying Weeknight Meal

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Zucchini: 4 medium, firm and bright green
• Ground Protein: 1 pound ground turkey, chicken, beef, or Italian sausage (choose what you like)
• Onion: 1 small, finely diced
• Garlic: 3 cloves, minced
• Tomato Sauce: 1 cup low-sugar marinara or crushed tomatoes
• Spices: 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon crushed red pepper (optional), salt and black pepper to taste
• Cheese: 1 cup shredded mozzarella (or provolone), plus 1/4 cup grated Parmesan
• Olive Oil: 2 tablespoons
• Fresh Herbs (optional): Chopped parsley or basil for garnish
• Optional Add-Ins: 1/2 cup finely chopped mushrooms, spinach, or bell pepper for extra veggies; 1/4 cup almond flour or crushed pork rinds for added texture if desired

Instructions

 

• Prep the zucchini: Preheat the oven to 400°F (200°C). Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, leaving about 1/4 inch border to create a “boat.” Reserve about half of the scooped zucchini, finely chop it, and set aside.
• Season and par-bake: Place zucchini halves cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 10 minutes to soften slightly. Remove and set aside.
• Cook the filling: Heat remaining olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds. Add the ground protein, breaking it up with a spoon. Cook until browned and no longer pink, about 5–7 minutes.
• Add veggies and spices: Stir in the chopped zucchini you reserved, plus any optional mushrooms or peppers. Cook 2–3 minutes until most moisture cooks off. Season with Italian seasoning, paprika, crushed red pepper (if using), salt, and pepper.
• Build the sauce: Pour in the low-sugar marinara. Simmer 2–3 minutes to thicken slightly. Taste and adjust seasoning. If you want a denser filling, stir in almond flour or crushed pork rinds now.
• Stuff the boats: Spoon the filling evenly into the par-baked zucchini shells. Top with mozzarella and sprinkle Parmesan over the top.
• Bake and broil: Return to the oven for 12–15 minutes, until the zucchini is tender and the cheese is melted. Broil for 1–2 minutes at the end for a golden top. Watch closely to avoid burning.
• Finish and serve: Let cool for a couple of minutes. Garnish with fresh parsley or basil. Serve warm with a crisp salad or roasted broccoli.

Why This Recipe Works

Stuffed zucchini boats are satisfying because they balance textures: tender zucchini, hearty filling, and melty cheese on top. The zucchini acts as a natural “container,” so you get neat portions and fewer dishes.

Using lean protein and low-sugar sauce keeps the carbs in check while still delivering big flavor. A quick broil at the end creates a golden, bubbly finish that feels restaurant-level. Plus, the ingredients are everyday staples, so there’s nothing fussy here.

What You’ll Need

• Zucchini: 4 medium, firm and bright green
• Ground Protein: 1 pound ground turkey, chicken, beef, or Italian sausage (choose what you like)
• Onion: 1 small, finely diced
• Garlic: 3 cloves, minced
• Tomato Sauce: 1 cup low-sugar marinara or crushed tomatoes
• Spices: 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon crushed red pepper (optional), salt and black pepper to taste
• Cheese: 1 cup shredded mozzarella (or provolone), plus 1/4 cup grated Parmesan
• Olive Oil: 2 tablespoons
• Fresh Herbs (optional): Chopped parsley or basil for garnish
• Optional Add-Ins: 1/2 cup finely chopped mushrooms, spinach, or bell pepper for extra veggies; 1/4 cup almond flour or crushed pork rinds for added texture if desired

Instructions

1. Prep the zucchini: Preheat the oven to 400°F (200°C).

   Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, leaving about 1/4 inch border to create a “boat.” Reserve about half of the scooped zucchini, finely chop it, and set aside.

2. Season and par-bake: Place zucchini halves cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

   Bake for 10 minutes to soften slightly. Remove and set aside.

3. Cook the filling: Heat remaining olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until soft.

   Stir in garlic and cook 30 seconds. Add the ground protein, breaking it up with a spoon. Cook until browned and no longer pink, about 5–7 minutes.

4. Add veggies and spices: Stir in the chopped zucchini you reserved, plus any optional mushrooms or peppers.

   Cook 2–3 minutes until most moisture cooks off. Season with Italian seasoning, paprika, crushed red pepper (if using), salt, and pepper.

5. Build the sauce: Pour in the low-sugar marinara. Simmer 2–3 minutes to thicken slightly.

   Taste and adjust seasoning. If you want a denser filling, stir in almond flour or crushed pork rinds now.

6. Stuff the boats: Spoon the filling evenly into the par-baked zucchini shells. Top with mozzarella and sprinkle Parmesan over the top.
7. Bake and broil: Return to the oven for 12–15 minutes, until the zucchini is tender and the cheese is melted.

   Broil for 1–2 minutes at the end for a golden top. Watch closely to avoid burning.

8. Finish and serve: Let cool for a couple of minutes. Garnish with fresh parsley or basil.

   Serve warm with a crisp salad or roasted broccoli.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. The zucchini will soften, but the flavor stays great. Reheat in a 350°F (175°C) oven for 10–12 minutes or in the microwave in short intervals.

For meal prep, you can cook the filling up to 3 days ahead and stuff and bake the boats the day you plan to eat. If freezing, freeze the filling separately; zucchini can get watery after thawing.

Why This is Good for You

These stuffed zucchini boats are naturally lower in carbs thanks to the veggie base and a minimal amount of sauce. The protein-rich filling keeps you satisfied, while zucchini adds fiber, potassium, and hydration.

Using olive oil and a modest amount of cheese gives you flavor without going overboard. If you choose lean turkey or chicken, you’ll keep saturated fat lower without sacrificing taste. It’s a balanced, hearty meal that supports steady energy.

Pitfalls to Watch Out For

• Watery zucchini: If you skip the par-bake or don’t cook the filling long enough, excess moisture can make the boats soggy.
• Overcooking: Zucchini can go from tender to mushy quickly.

  Start checking at the 12-minute mark once stuffed.

• Sauce sugar: Many jarred sauces are high in sugar. Choose a low-sugar marinara to keep carbs in check.
• Under-seasoning: Zucchini is mild. Taste your filling and adjust salt, pepper, and seasoning before stuffing.
• Uneven boats: If the bottoms are rounded, the boats may tip.

  Trim a thin slice from the underside to stabilize.

Alternatives

• Mexican-style: Use ground beef or turkey with cumin, chili powder, and smoked paprika. Swap marinara for tomato paste and a splash of broth. Top with cheddar and finish with cilantro and a dollop of sour cream.
• Greek-style: Use ground lamb or turkey with oregano, garlic, and a pinch of cinnamon.

  Stir in chopped spinach and olives. Finish with feta instead of mozzarella.

• Chicken Alfredo: Use ground chicken or shredded rotisserie chicken. Swap marinara for a light Alfredo (homemade or low-carb).

  Add steamed broccoli florets and top with Parmesan.

• Vegetarian: Replace meat with a mix of sautéed mushrooms, riced cauliflower, and chopped walnuts for texture. Season well and add extra Parmesan for richness.
• Dairy-free: Skip the cheese and use a dairy-free mozzarella alternative, or top with seasoned almond ricotta. Finish with a drizzle of olive oil and fresh herbs.

FAQ

How do I keep the filling from being watery?

Cook the meat until browned and most liquid evaporates, then simmer the sauce briefly to thicken.

Also, par-bake the zucchini to release some moisture before stuffing.

Can I make these ahead?

Yes. Prep the filling up to three days ahead and store it in the fridge. Stuff and bake right before serving for the best texture.

What’s the best protein for this recipe?

Ground turkey or chicken keeps it light, while beef or sausage adds richness.

Choose based on your taste and nutrition goals. All work well with the same seasoning profile.

How do I scale this for a crowd?

Double the ingredients and use two baking sheets. Bake on the center racks and rotate halfway for even cooking.

Keep the broil step quick to avoid overcooking the zucchini.

Is this keto-friendly?

It can be. Choose a no-sugar-added marinara, use higher-fat meat if desired, and consider adding a bit more cheese or olive oil. The base recipe is already low in carbs.

What can I serve with it?

A simple green salad with olive oil and lemon is perfect.

Roasted broccoli, asparagus, or cauliflower rice also pair well and keep the meal low-carb.

Can I use yellow squash instead?

Yes. Yellow squash works similarly. Pick medium squash, scoop gently, and follow the same steps.

Cooking time may vary by a couple of minutes.

How do I know when the zucchini is done?

It should be tender when pierced with a fork but not collapsing. Look for lightly browned, bubbly cheese and a slight give in the zucchini.

Final Thoughts

Low Carb Stuffed Zucchini Boats are a smart, satisfying option when you want comfort without the carb overload. The method is simple, the flavors are big, and the variations are endless.

Once you make it once, you’ll find your own favorite version with the spices, cheeses, and proteins you love. Keep it flexible, season boldly, and enjoy a dinner that feels good and tastes even better.