Nickel Allergy Friendly Classic Stuffed Zucchini

Total time1 hr

Prep time20 min

Cook time40 min

Nickel Allergy Friendly Classic Stuffed Zucchini

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Ingredients

4 servings

For the zucchini boats

4 medium zucchini (about 8 oz each)

For the filling

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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1 small yellow onion, finely diced
3 garlic cloves, minced
1 lb ground beef (85% lean)
1 can (14.5 oz) diced tomatoes, drained
½ cup cooked white rice
2 tbsp tomato paste
1 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.
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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