Friday, April 10, 2015



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/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/tsp dried basil (2 mL)
1/tsp dried oregano (2 mL)
1/tsp dried thyme (2 mL)
1/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/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/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:

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