Fructose Free Stuffed Zucchini Boats
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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
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.
- 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
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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