Cheesy Meatball Zucchini Boats One-Bowl Comfort Food
A delightful dish that combines the rich flavors of meatballs with the wholesome goodness of zucchini, perfect for busy weeknights.
Equipment
- Mixing Bowl
- Baking Sheet
- Aluminum Foil
Ingredients
Zucchini
- 4 medium Zucchini Fresh zucchinis, hollowed out to hold the filling.
Meatball Ingredients
- 1 pound Ground Chicken Lean and flavorful meat option.
- 1 cup Breadcrumbs Helps bind the meatball mixture.
- 1/2 cup Parmesan Cheese Freshly grated for rich flavor.
- 1 teaspoon Italian Seasoning Blend of herbs for flavor.
- 2 cloves Garlic Minced for flavor enhancement.
- 1 large Egg Acts as a binding agent.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
Cheese Topping
- 1 cup Shredded Mozzarella Cheese For the cheesy topping.
Instructions
- Preheat your oven to 375°F (190°C). Wash and dry the zucchinis, then slice each in half lengthwise and scoop out the center.
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, and the whisked egg. Season with salt and pepper and mix until just combined.
- Form the mixture into meatballs about 1 inch in diameter and place them into the hollowed zucchinis.
- Sprinkle shredded mozzarella cheese over the top of each zucchini boat. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the meatballs are cooked through and the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.