Nickel Allergy Friendly Beef Stuffed Zucchini Boats

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Beef Stuffed Zucchini Boats

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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
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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