Low Iodine Beef Stuffed Zucchini Boats

Total time55 min

Prep time20 min

Cook time35 min

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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
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¼ tsp salt

For the filling

1 lb ground beef
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp olive oil
1 medium red bell pepper, finely diced
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.

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