Nothing goes to waste in this twist on eggplant Parmesan, as the scooped-out zucchini flesh gets mixed into the meat sauce. Use long, straight zucchini for this dish, which are easier to hollow out for stuffing.

Abbie Gellman, M.S., RD, CDN
Source: Diabetic Living Magazine, Spring 2019
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper and coat with cooking spray.

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  • Heat 2 tsp. oil in a large saucepan over medium-high heat. Add onion; cook, stirring often, until translucent, about 5 minutes. Add garlic; cook, stirring, for 30 seconds more. Add tomatoes, honey, salt, and pepper. If using dried basil, add it now. Bring to a simmer. Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, for 20 minutes. If using fresh basil, add it now.

  • Meanwhile, score the cut sides of each zucchini half in a crisscross pattern, taking care not to cut through the skin. Place the halves, cut-side down, on the prepared baking sheet. Bake for 20 minutes. Set aside to cool.

  • Heat the remaining 1 tsp. oil in a medium skillet over medium heat. Add ground beef and Italian seasoning. Cook, breaking up the beef, until no longer pink, about 5 minutes. Add the beef to the sauce mixture.

  • When the zucchini are cool enough to handle, carefully scoop out the center of each half with a spoon, leaving about 1/2 inch of flesh attached to the skin. Chop the scooped-out zucchini and add it to the sauce mixture. Place the zucchini halves, cut-side up, on the baking sheet.

  • Stuff about 1/3 cup of the sauce mixture into each zucchini half. Sprinkle 1 Tbsp. Parmesan and 1 1/2 tsp. mozzarella on each zucchini half. Return the zucchini to the oven and bake until heated through and golden brown, about 20 minutes.

Nutrition Facts

318 calories; protein 25.7g 51% DV; carbohydrates 22.5g 7% DV; exchange other carbs 1.5; dietary fiber 5.4g 22% DV; sugars 13.4g; fat 15.4g 24% DV; saturated fat 5.9g 30% DV; cholesterol 62.3mg 21% DV; vitamin a iu 1102.9IU 22% DV; vitamin c 67.6mg 113% DV; folate 99.7mcg 25% DV; calcium 243.3mg 24% DV; iron 4.7mg 26% DV; magnesium 103.4mg 37% DV; potassium 1495.3mg 42% DV; sodium 645.2mg 26% DV; added sugar 1g.