Tuesday, March 26, 2013

Stuffed Zucchini Boats

I don't know about you but I love zucchini!  Well, there really isn't a squash that I don't like (spaghetti, butternut, yellow...) but zucchini stands out on its own!  Prior to my Paleo days, I used to make a recipe similar to this that included cheese.  I think this is just as good without cheese but if you can't resist, this would make a great semi-cheat meal with a little cheese on top.  Also, this recipe makes a lot so if you're single you can cut the recipe in half and you'll still have leftovers.  Enjoy!

Stuffed Zucchini Boats
Adapted from Fit Paleo Mom
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4-6

  • 6 large zucchini
  • 1 1/12- 2 lbs ground turkey or grass-fed beef (I used ground turkey)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 cup mushrooms, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp italian seasoning (or your favorite seasoning)
  • Sea salt and pepper to taste
  • 1 cup chicken broth
  • 1 egg
  • 1/4 cup almond flour

  1. Preheat your oven to 400°F.
  2. Cut the zucchinis in half lengthwise and scoop out the centers with a spoon (Don't scoop too deep or the bottom will rip!).  Save the centers in a bowl and then chop (You will need in a little bit!).
  3. Heat a large saute pan over medium heat and add the olive oil.  Saute the onions, garlic and meat until the meat starts to brown.
  4. Add the mushrooms, zucchini centers and seasonings.  Cook until meat is cooked through then set aside to cool for a minute.
  5. Once the meat mixture has cooled, add the egg and almond flour.
  6. Stuff the zucchini halves with the meat mixture (You may have some leftover meat depending on how deep your zucchini halves are).
  7. Pour the chicken broth on the bottom of a large baking dish and carefully fit the zucchinis in the dish (You may need two baking dishes).  Cover the dish with foil and bake for 35 minutes.

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