Vegetarian Herb-Stuffed Zucchini Boats with Ground Beef
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!