Whole 30 Stuffed Zucchini Boats

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

4 medium zucchini (about 8 oz each)
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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 tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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