Mold Detox Friendly Mozzarella Beef Stuffed Zucchini Boats

Total time55 min

Prep time20 min

Cook time35 min

Mold Detox Friendly Mozzarella Beef Stuffed Zucchini Boats

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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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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
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
¼ tsp crushed red pepper flakes
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
1 tbsp apple cider vinegar
Chef's tip
Use the same amount of lemon juice - it's a touch brighter and fruitier than vinegar.
salt and pepper, to taste
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

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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