Fructose Free Classic Stuffed Zucchini
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Learn more →Ingredients
4 servings
For the zucchini boats
- 4 medium zucchini (about 8 oz each)
For the filling
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 lb ground beef (85% lean)
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- ½ cup cooked white rice
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For topping
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Halve each zucchini lengthwise and use a spoon or melon baller to scoop out the flesh, leaving a 1/4-inch-thick shell. Roughly chop the scooped flesh and set it aside. Arrange the zucchini shells cut-side up in a 9×13-inch baking dish.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.
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