Anti Inflammatory Stuffed Zucchini Boats
Total time55 min
Prep time20 min
Cook time35 min
5.0(4)
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 8 oz each)
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp dried italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
Chef's tipUse low-moisture mozzarella and shred before measuring.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish with a drizzle of olive oil or cooking spray.
- 2
Trim the ends from each zucchini and halve them lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch-thick shell. Roughly chop the scooped flesh and set it aside.
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