Fructose Free Mozzarella Beef Stuffed Zucchini Boats
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Learn more →Ingredients
4 servings
For the boats
- 4 medium zucchini (about 8 oz each)
- 2 tbsp olive oil, divided
For the filling
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For the topping
- 4 oz fresh mozzarella, thinly sliced
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly brush a 9x13-inch baking dish with 1 tbsp of the olive oil.
- 2
Halve each zucchini lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch shell. Roughly chop the scooped flesh and set aside. Arrange the zucchini shells cut-side up in the prepared baking dish.
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