If you are looking for a filling, low carb meal this is it.  I used the buffalo meatball recipe that I previously posted. You can substitute ground beef, ground sausage, or a mixture of the two in place of buffalo meat. An added tip, take the zucchini you scoop out to create the boat and mix into your meatballs. It would even work if you cut the zucchini shorter and served as an appetizer.

We served this with a side salad. Even though we didn’t miss the noodles when we had this, if you have to have some carbs it would go well with a piece of garlic bread.

Meatball zucchini boats 2

Zucchini Boats with Meatballs

1 lb prepared meatballs (I used this buffalo meatball recipe.)

4 zucchinis

1 cup marinara or spaghetti sauce

1 cup mozzarella cheese

2-3 TBL olive oil

Salt, pepper, Italian seasoning

Heat oven to 350. Trim the ends of the zucchini, and slice in half lengthwise. Take a spoon and scoop out the flesh in the middle of each zucchini,  creating an indention where the meatballs will sit. You can discard the zucchini you scoop out or put it in your meatball mixture.

Coat the bottom of a 9×13 pan with olive oil. Place the zucchini in the pan. Drizzle olive oil and lightly sprinkle salt and pepper over the top. Cook for about 20 min or until zucchini is tender.

Remove the zucchini from the oven, and place meatballs down the center. Spoon marinara sauce over the meatballs. Then top with mozzarella cheese.

Cook for another 10 minutes or until cheese is melted and meatballs are warmed through. Sprinkle with Italian seasoning and serve.

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Meatball zucchini boats


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Published by Lacey Hamilton