Red Meat Allergy Friendly Herb-Stuffed Zucchini Boats with Ground Beef
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Learn more →Ingredients
4 servings
For the boats
- 4 medium zucchini (about 8 oz each)
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
For the filling
- 1 lb ground beef
Chef's tipTurkey is leaner, so add a little oil and a bit more seasoning. Cook turkey fully - to 165°F (74°C). - 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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