Go Back
+ servings
Meatball Zucchini Boats are stuffed with pesto, juicy meatballs and topped with Alfredo sauce and lots of cheese, for a quick and delicious dinner or easy appetizer.
Print

Meatball Zucchini Boats

Meatball Zucchini Boats are stuffed with pesto, juicy meatballs and topped with Alfredo sauce and lots of cheese, for a quick and delicious dinner.
Course Appetizer, Main Course
Cuisine American, Italian
Keyword Zucchini Boats
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 715kcal
Author Catalina Castravet

Ingredients

  • 2 zucchini halved
  • 1 package cooked meatballs
  • 1 cup pesto sauce store bought
  • 15 ounces Alfredo sauce store bought
  • 1 1/2 cups Parmesan cheese grated
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 375F.
  • Brush a 8x8 inch baking dish with olive oil and set aside.
  • Cut the zucchini in half and scoop out the flesh/middle to create a "zucchini boat".
  • Distribute pesto sauce equally between the zucchini boats.
  • Add zucchini boats to the baking dish and top each boat with 4 meatballs.
  • Top with Alfredo sauce and cheese.
  • Bake for 20-25 minutes, until the zucchini is tender.
  • Serve and enjoy!

Nutrition

Serving: 0g | Calories: 715kcal | Carbohydrates: 8g | Protein: 33g | Fat: 59g | Saturated Fat: 21g | Cholesterol: 148mg | Sodium: 1332mg | Potassium: 518mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 12.5mg | Calcium: 389mg | Iron: 1.7mg