Meatball Parm Stuffed Zucchini + More Healthy Zucchini Recipes
1/2 of recipe (2 zucchini boats): 291 calories, 11g total fat (4g sat. fat), 684mg sodium, 20.5g carbs, 4g fiber, 10.5g sugars, 29g protein
Cook: 25 minutes
2 medium-large zucchini (about 9 oz. each)
6 oz. raw extra-lean ground beef (at least 96% lean)
1/4 cup finely chopped onion
3 tbsp. panko breadcrumbs
2 tbsp. (about 1 large) egg white or fat-free liquid egg substitute
1/4 tsp. onion powder
1/8 tsp. Italian seasoning
1/8 tsp. each salt and black pepper
1/2 tsp. garlic powder
2/3 cup marinara sauce with 4g fat or less per serving
1/4 cup shredded part-skim mozzarella cheese
2 tsp. grated Parmesan cheese, or more for topping
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Slice off and discard stem ends of zucchini. Pierce zucchini several times with a fork. On a microwave-safe plate, microwave for 3 minutes. Flip zucchini and microwave for 3 more minutes, or until softened.
In a large bowl, combine beef, onion, breadcrumbs, egg, onion powder, Italian seasoning, salt, pepper, and 1/4 tsp. garlic powder. Mix thoroughly. Firmly and evenly form into 16 small meatballs.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add meatballs, and cook and rotate until browned on all sides, about 3 minutes. Reduce heat to medium low. Carefully add sauce, and coat the meatballs. Cover and cook for 8 minutes, or until meatballs are cooked through.
Cut zucchini in half lengthwise. Gently scoop out the inside flesh, leaving about 1/4 inch inside the skin. Thoroughly pat dry. Place on the baking sheet, and sprinkle with remaining 1/4 tsp. garlic powder.
Evenly distribute meatballs and sauce among the zucchini (4 meatballs per half). Sprinkle with mozzarella and Parm. Bake until melted, about 5 minutes.
MAKES 2 SERVINGS
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