Keto Cheesy Zucchini Boats

Ingredients

Zucchini

4 medium, halved lengthwise

Ground beef

1 pound (450g)

Onion

1 medium, diced

Garlic

3 cloves, minced

Shredded mozzarella cheese

1 cup

Grated Parmesan cheese

1/2 cup

Italian seasoning

1 teaspoon

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish, chopped

Olive oil

1 tablespoon

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the zucchini in half lengthwise and scoop out the seeds using a spoon, creating hollow boats. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
5. Sprinkle in the Italian seasoning, salt, and pepper, stirring to combine all the flavors.
6. Using a spoon, fill each zucchini boat generously with the beef mixture, pressing it down lightly to pack it in.
7. Place the filled zucchini boats on a baking sheet lined with parchment paper. Top each boat with shredded mozzarella and grated Parmesan cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
9. Once baked, remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving.