Whole 30 Classic Stuffed Zucchini

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the zucchini boats

4 medium zucchini (about 8 oz each)
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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
½ cup cooked white rice
Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
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
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

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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