Red Meat Allergy Friendly Beef Stuffed Zucchini Boats
Total time55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
For the boats
- 4 medium zucchini (about 8 inches long)
- 1 tbsp olive oil
- ¼ tsp salt
For the filling
- 1 lb ground beef
Chef's tipGround 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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