Nickel Allergy Friendly Mozzarella Beef Stuffed Zucchini Boats

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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