Black Pepper Free Herb-Stuffed Zucchini Boats with Ground Beef

Total time55 min

Prep time20 min

Cook time35 min

Black Pepper Free Herb-Stuffed Zucchini Boats with Ground Beef

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Ingredients

4 servings

For the boats

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