Description
These kid-friendly spaghetti boats are a fun and delicious way to get kids to eat their vegetables. They are easy to make and perfect for busy parents.
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 cup finely diced onion
- 1 clove garlic, minced
- 1/2 pound ground turkey or lean ground beef
- 1 (15 ounce) can crushed tomatoes
- 1/4 cup water or vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 4 ounces spaghetti or ditalini pasta
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut each zucchini in half lengthwise. Scoop out the seeds and some of the flesh, leaving a 1/4-inch border to create a ‘boat’. Chop the scooped-out zucchini flesh and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add ground turkey (or beef) to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in the chopped zucchini flesh, crushed tomatoes, water (or broth), oregano, and basil. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the sauce to thicken slightly.
- While the sauce simmers, cook the spaghetti according to package directions until al dente. Drain well.
- Add the cooked spaghetti to the meat sauce and stir to combine.
- Place the hollowed-out zucchini boats on a baking sheet. Fill each boat generously with the spaghetti mixture.
- Sprinkle mozzarella cheese and Parmesan cheese over the top of each spaghetti boat.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- For picky eaters, you can finely grate the zucchini flesh into the sauce so it’s less noticeable.
- You can prepare the meat sauce ahead of time and store it in the refrigerator for up to 3 days.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in the microwave or oven.
- Feel free to add other finely diced vegetables to the sauce, such as carrots or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 350
- Sugar: 7g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg