Cheesy Meatball Stuffed Zucchini

Cheesy Meatball Stuffed Zucchini is super simple and easy for a weeknight meal! Zucchini boats filled with tomato sauce, meatballs, and mozzarella cheese - your family will go nuts for this recipe!

Course Dinner

Cuisine American

Keyword meatball stuffed zucchini, zucchini boats

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 443kcal

Author Kelly Miller

Ingredients

3 zucchini
2 cups tomato sauce
26 oz frozen Italian style meatballs
1 1/2 cups shredded mozzarella cheese divided

Instructions

Slice off the ends of the zucchini and halve each length-wise. Scoop out the inside of each zucchini half, leaving about 1/4 inch of squash inside. Discard or save for another use.
Place zucchini halves into a 9 x 13 inch baking dish. Spoon half of the tomato sauce into each zucchini boat. Line frozen meatballs into each zucchini half.
Top meatballs evenly with remaining tomato sauce. Cover tightly with foil and bake at 350 degrees for 45 - 50 minutes or until zucchini is mostly tender when pierced with a knife.
Remove cover and sprinkle mozzarella cheese evenly over stuffed zucchini. Return to the oven and bake an additional 5 minutes or until cheese is melted. Allow zucchini to cool 5 minutes before serving.

Nutrition