Looking for a delightful twist on a classic? This Gluten-Free Meatball Sub with Zucchini Boats is the answer. It’s a fun, healthy alternative that doesn’t skimp on flavor. You’ll love how the zucchini boats cradle the juicy meatballs, making it a perfect dish for anyone craving comfort food without the gluten.
Imagine sinking your teeth into a soft meatball nestled in a tender zucchini boat, topped with rich marinara sauce and melted cheese. It’s a dish that satisfies your cravings while keeping things light and fresh. Plus, it’s an excellent way to sneak in some veggies!
Whether you’re hosting a casual dinner or just want to treat yourself, this recipe brings together all the elements of a traditional meatball sub with a gluten-free twist. It’s cozy enough for autumn evenings yet light enough for summer meals.
Delicious Gluten-Free Meatball Sub with Zucchini Boats
This savory meatball sub features juicy gluten-free meatballs stuffed in fresh zucchini boats, topped with marinara sauce and gooey cheese. The balance of flavors creates a satisfying meal that is both hearty and light.
The taste is a wonderful combination of savory meatiness from the meatballs, complemented by the subtle sweetness of the zucchini and the rich, tangy marinara sauce.
Ingredients
- 4 medium zucchinis, halved lengthwise
- 1 pound ground beef or turkey
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Prep the Zucchini: Preheat the oven to 375°F (190°C). Scoop out the center of each zucchini half to create boats and place them in a baking dish.
- Make the Meatballs: In a mixing bowl, combine ground meat, gluten-free breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Fill the Zucchini: Shape the mixture into meatballs and place them inside the zucchini boats. Pour marinara sauce over the meatballs.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle mozzarella cheese on top, and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve: Allow to cool slightly before serving. Enjoy your delicious gluten-free meatball sub with zucchini boats!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 24g
- Carbohydrates: 20g
