This is a perfect low carb recipe - one where you don't think it about being low carb while you are enjoying it.
There are so many different ways to eat zucchini, I think it is most often served as a side dish. In this recipe zucchini is elevated to another level when it is stuffed and served it as a main course.
Followed out zucchinis are filled with a zesty tomato and ground beef mixture, topped with cheese, and baked.
Delicious comfort and no one will guess it is healthy . . .
Beef Stuffed Zucchini Boats
6-8 medium zucchini or 12 small
1 pound ground beef
1 tablespoon olive oil
1/2 cup onion chopped
2 cloves garlic minced
1 cup marinara sauce
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup low-fat shredded cheddar or mozzarella cheese
Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini pulp and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.
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