Fructose Free Beef Stuffed Zucchini Boats

Total time55 min

Prep time20 min

Cook time35 min

Fructose Free Beef Stuffed Zucchini Boats

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the boats

4 medium zucchini (about 8 inches long)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
¼ tsp salt

For the filling

1 lb ground beef
1 tbsp olive oil
1 medium red bell pepper, finely diced
Ingredient note
A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
3 scallions (green tops only), thinly sliced
2 tsp garlic-infused olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt
1 tbsp apple cider vinegar
¼ cup chicken broth

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish with olive oil.
2
Trim the ends from each zucchini and halve them lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch-thick shell. Roughly chop the scooped flesh and set it aside. Brush the inside of each shell with 1 tbsp olive oil and season with 1/4 tsp salt, then arrange them cut-side up in the prepared baking dish.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!