STUFFED ZUCCHINI BOATS
One fabulous way to serve zucchini is to
use them as boats to stuff with a meaty, marinara and cheesy filling. Hmm, did I say cheesy! I like to use a lot of cheese when making these.
4 large zucchini (makes 8
boats)
1 lb lean ground beef (0.45
kg)
1 lb ground sausage meat (I remove sausage from casings) (0.45 kg)
2 tsp
crushed garlic (10 mL)
2 cups grated Mozzarella cheese (500 mL)
1/2 cup Parmesan cheese (125 mL)
(the kind in a can)
2
tbsp coconut flour (30 mL)
Easy Marinara
Sauce:
14
oz canned, finely diced tomatoes, OR fresh, chopped tomatoes (397 g)
1
tsp salt (5 mL)
1/2 tsp dried basil (2 mL)
1/2 tsp dried oregano (2 mL)
1/2 tsp dried thyme (2 mL)
1/4 tsp black pepper (1 mL)
Preheat oven to 375°F (190°C). Slice
zucchini in half lengthwise and scoop out pulp.
Chop pulp finely and set aside.
In large frying pan, over medium heat, cook ground
beef, sausage meat and garlic until browned and cooked through. Pour off fat, if necessary. Stir in 1/2 cup (125 mL) Mozzarella cheese and
Parmesan cheese, plus 1 cup (250 mL) of the reserved zucchini pulp and coconut
flour. Now stir in the Marinara Sauce.
Use the remainder of the pulp in a veggie stir-fry, if desired. Stuff the zucchinis and place on greased
cookie sheet. Bake 40 minutes. Cover with 1 cup (250 mL) Mozzarella
cheese. Bake another 10 minutes, or
until cheese has melted and zucchini are getting quite soft. Cover with the remaining 1/2 cup (125 mL) Mozzarella cheese and bake
another 5 to 10 minutes, or until the zucchinis are completely soft to the tip
of a sharp paring knife.
Marinara Sauce: In medium bowl, combine tomatoes, salt,
basil, oregano, thyme and pepper.
Yield: 8 servings
1
serving
502.2
calories
29.7
g protein
38.8
g fat
3.5 g fiber
6.9
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at:
