Low-Carb Meatball Zucchini Boats
Just like your favorite meatball subs, but without the bread! Low-carb meatball zucchini boats are the best way to cook zucchini.
Servings 4 servings
Calories 465kcal
Equipment
- Skillet
- Baking Sheet
- Parchment Paper
Ingredients
- 2 large Zucchini
- 1 1/2 tbsp Olive Oil
- 1/2 Yellow Onion diced
- 2 tsp Minced Garlic
- 1 tsp Italian Seasoning
- 16 Frozen Meatballs
- 15 ounces Tomato Sauce 1 can
- 2 cups Mozzarella Cheese shredded
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the ends off each zucchini and slice in half lengthwise.
- Brush the top of each zucchini half with olive oil and place top down on the baking sheet. Bake for around 10 minutes, until tender.
- While the zucchini is cooking, heat the remaining olive oil in a large skillet. When the oil is hot add the onion and garlic and saute for 3 to 5 minutes, until tender.
- Add the meatballs, sauce and Italian seasoning to the pan. Stir to mix.
- Reduce heat to low and continue cooking, stirring often to coat the meatballs in sauce, until the meatballs are cooked through and the sauce has reduced, around 10 minutes.
- When the zucchini is cooked, remove it from the oven and allow it to cool for a few minutes. Then, flip the zucchini over and carefully scoop out the center of each zucchini.
- Place 4 meatballs in the center of each zucchini, then top with mozzarella cheese.
- Return the pan to the oven and bake for 10 to 15 minutes, until the cheese on top is melted.
Notes
Calories: 465 Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.