Skinny Italian Zucchini Boats


Skinny Italian Zucchini Boats


3 medium zucchinis
1 lb. lean ground pork
12 oz. marinara sauce
1 Tablespoon Sriracha hot chili sauce
1 Tablespoon fennel seeds
2 teaspoons fresh garlic, minced (or garlic powder)
2 teaspoons onion powder
1 teaspoon seasoned salt (I like Seven Seas)
1 teaspoon black pepper
8 oz mozzarella or Monterey jack cheese, grated
1/2 cup freshly grated Asiago or Romano cheese
3 Roma tomatoes, sliced thin ( I used yellow cherry tomatoes)
fresh basil, chopped
extra virgin olive oil for drizzling


Preheat oven to 350 degrees F.

Cut the zucchinis in half, lengthwise. Scoop out the flesh, and coarsely chop, leaving a 1/4 inch wall so the zucchini shells can support the filling while baking. Place the chopped flesh in a nonstick skillet along with the ground pork. Saute until the pork is browned, and the zucchini is tender and has released it’s juice. Drain the pork/zucchini mixture very well. Return this mixture to the skillet and add the marinara, Sriracha, fennel, garlic, onion, seasoned salt and pepper. Cook until everything is heated through. Mix well.

Place the zucchini shells on a jellyroll pan or a large baking pan with a lip. Fill the shells with the pork mixture and arrange the filled shells so they are as flat as possible.

Place in the preheated, 350 degree F. oven to bake for 20 minutes. Remove from oven and top with the Mozzarella, then the Asiago, and finally the tomato slices. Return the zucchini boats to the oven to bake for an additional 10 minutes or until completely heated through and the cheese is melted and bubbling.

Plate the zucchini boats and top with fresh, chopped basil, coarse sea salt and pepper to taste, and a drizzle of extra virgin olive oil. Serve immediately.

Serves 3 to 6 people

(Thank you to Melissa for sharing your yummy, healthy recipe!)

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