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Flavorful Keto Meatball Zucchini Boats Easy Cheesy Marinara Recipe

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These keto-friendly zucchini boats are stuffed with juicy, flavorful meatballs and topped with cheesy marinara, making a quick, low-carb, and satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 fat ratio recommended)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped
  • 3 medium zucchini (about 7–8 inches long), halved lengthwise and seeds scooped out
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup sugar-free marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Fresh basil leaves, torn (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. Cut the zucchini lengthwise and use a teaspoon to scoop out the seeds and some flesh, creating a hollow boat about 1/4 inch thick. Lightly brush the zucchini with olive oil and season with salt and pepper. Set aside.
  3. In a medium bowl, combine ground beef, Parmesan, egg, minced garlic, oregano, salt, pepper, red pepper flakes (if using), and chopped parsley. Mix gently until just combined.
  4. Roll the mixture into 1-inch balls, about 18 to 20 meatballs total.
  5. Place the zucchini halves on the baking sheet or dish. Nestle the meatballs into the hollowed centers evenly.
  6. Spoon about 1 cup of marinara sauce evenly over the zucchini and meatballs. Sprinkle mozzarella and Parmesan cheese generously on top.
  7. Bake for 25-30 minutes until meatballs are cooked through (internal temp 160°F) and cheese is bubbly and golden. Tent with foil if cheese browns too quickly.
  8. Remove from oven and let cool for 5 minutes. Garnish with fresh basil leaves before serving.

Notes

Do not overmix the meatball mixture to keep meatballs tender. Salt zucchini boats and let sit for 10 minutes if watery, then pat dry. Use a meat thermometer to ensure meatballs reach 160°F. Tent with foil if cheese browns too fast. Let boats rest 5 minutes before serving for best texture.

Nutrition

Keywords: keto, low-carb, meatballs, zucchini boats, cheesy marinara, easy dinner, gluten-free, keto dinner

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