AIP Friendly Herb-Stuffed Zucchini Boats with Ground Beef

Total time55 min

Prep time20 min

Cook time35 min

AIP Friendly Herb-Stuffed Zucchini Boats with Ground Beef

These zucchini boats are the kind of satisfying, hearty dinner that makes it easy to forget you're eating within any kind of framework at all. Hollowed-out zucchini shells get packed with a savory ground beef filling built on onion, carrot, garlic, and a trio of fresh herbs — parsley, thyme, and oregano — that make every bite smell like something from a proper Sunday kitchen. Turmeric and ginger add warmth and depth without relying on nightshade-based spices, which is exactly the kind of thoughtful swap that makes this recipe genuinely work for the autoimmune protocol. Coconut aminos and a splash of apple cider vinegar bring a subtle umami brightness that you'd normally expect from ingredients that aren't protocol-friendly, so nothing feels missing. Bone broth keeps the filling moist and cohesive as it roasts, and the zucchini shells turn perfectly tender in the oven without going mushy. The whole thing comes together in one skillet plus one baking dish, making cleanup as easy as the cooking. Serve it with lemon wedges for a little extra lift — it makes the herbs pop and rounds out the whole plate beautifully.

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Ingredients

4 servings

For the boats

4 medium zucchini (about 8 oz each)
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2 tbsp olive oil, divided
½ tsp salt, divided

For the filling

1 lb ground beef
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, finely diced
½ tsp ground turmeric
½ tsp ground ginger
1 tbsp apple cider vinegar
1 tbsp coconut aminos
¼ cup bone broth
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh oregano leaves, finely chopped

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (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 shell. Reserve the scooped flesh and roughly chop it. Arrange the zucchini shells cut-side up in a large baking dish or on a rimmed sheet pan, brush with 1 tbsp of the olive oil, and season with 1/4 tsp of the salt.
2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.

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