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.
Servings 6 servings
- 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
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!
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