Zucchini Spaghetti Boats
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We register the kids for school next week. Next week! This summer flew by. Soon, it’s going to be time again for books and backpacks, homework and after school activities. And with it, comes crazy schedules and hectic evenings where there never seems to be enough time. Who has time for a great dinner?
You do! Now, the last thing I want is to be in the kitchen all night long. I’d much rather talk to my kids, hang out with them, and hear about their day. So I take help from Campbell’s Back to School at Walmart to put a tasty spin on quick and easy dinner favorites.
My kids love spaghetti. A simple pasta and sauce combo, topped with shredded cheese, they can’t get enough of it and it’s super simple enough for back to school. But it never seems to be filling enough for me. That’s about to change, and with no extra time needed! Picking up a jar of Prego Italian Sauce as well as a couple of zucchinis for our Zucchini Spaghetti Boats, I’m ready to put a winning spin on a classic favorite!
I also grabbed V8 + Energy in Pomegranate Blueberry and Orange Pineapple. With natural energy from green tea while tasting like fruit, it’s a boost I need with only 50 calories per 8 oz serving. Because with all the running around we’re about to do, mama’s gonna need the energy. If only I had half as much as my kids.
For our Zucchini Spaghetti Boats, you first need two medium-sized zucchinis. This will feed 4 people. Scoop out a boat from the inside and chop that it into pieces. Spread a melted butter and garlic mixture and bake the zucchinis in 350 oven for about 10 minutes.
While the zucchinis are baking, boil 2 ounces of spaghetti until al dente.
Also, prepare your filling. For that, brown half a pound of ground beef. Add the zucchini pieces and continue cooking until soft and tender. Pour half a jar, 12 ounces, of Prego Italian Sauce and let simmer together. Combine spaghetti with beef mixture and stir until well coated.
With the oven still at 350, fill your zucchini boats. Don’t worry if some escapes over the edge. The cheese should hold most of it together. Sprinkle each boat with 2 tbsp breadcrumbs and 1 cup of cheese. Bake until cheese is melted. For faster melting, set under the broiler. You can also drizzle with extra Prego Italian Sauce if wanted.
These Zucchini Spaghetti Boats are not only delicious, but also gets dinner on the table so we can all relax together, talking and laughing about our day. It’s convenience and comfort after a long day.
All you may need is a side salad for a full meal.
You can make most of this dish ahead of time, which is another I love it. Then when you’re ready to put it in the oven, add cheese and breadcrumbs and add another 10 minutes or so on the bake time.
Zucchini Spaghetti Boats
Ingredients
- 2 oz spaghetti
- 1/2 lb ground beef
- 2 zucchini, medium sized
- 12 oz Prego Italian Sauce
- 1 cup shredded Mozzarella cheese
- 2 tbsp bread crumbs
- 1 tbsp olive oil
- 2 tbsp butter, melted
- 1 tsp garlic, minced
Instructions
- Preheat oven to 350.
- Cut ends off zucchini then slice in half lengthwise. Scoop out a bowl from inside, set aside. Set zucchini halves on baking sheet.
- In a small bowl, melt butter and garlic in microwave. Brush melted butter and garlic on zucchini and bake for about 10 minutes.
- Boil pan of water and add spaghetti until al dente.
- Brown ground beef in skillet with 1 tbsp olive oil. Chop up inside zucchini pieces and add to skillet until tender. Pour Prego Italian Sauce and let simmer. Add cooked spaghetti and coat thoroughly.
- Once zucchini halves are out of the oven, fill with beef and spaghetti mixture. Top with cheese and bread crumbs. Drizzle with extra sauce (optional).
- Bake 350 until cheese is melted.
How will you let Campbell’s help make it easier for back to school meals? Be sure to grab these coupons, too!