Ingredients

The following ingredients have 8 Servings
  • 4 medium to large zucchini, washed and dried
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 3 large carrots, peeled and finely diced
  • 1 pound grass-fed beef or ground turkey
  • 1-(15 oz.) can diced tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1 teaspoon sea salt, more to taste
  • 1/2 teaspoon freshly ground pepper, more to taste
  • 1 cup fresh baby spinach (optional)
  • ¼ cup fresh basil, minced
  • ⅓ cup shredded mozzarella (optional)

Instruction

  • Preheat oven to 400ºF
  • Cut zucchinis in half down the middle so you have two pieces. Using a spoon or a melon baller, scoop out some of the flesh from the center to make a boat. Set aside for another use or discard.
  • Place zucchini on a rimmed baking sheet and lightly brush with olive oil, and a sprinkle of salt and pepper and place in the oven for 10 minutes.
  • Meanwhile prepare the filling: In a large high-sided saute pan, heat 1 tablespoon olive oil over medium heat. Add garlic, onion and carrots. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
  • Add ground beef to the pan and cook until no pink remains, about 5 minutes.
  • Add diced tomatoes, tomato paste, italian seasoning, red pepper flakes and salt.
  • Bring to a boil over high heat. Reduce heat to medium and let rapidly simmer for 10 minutes.
  • Stir in the spinach, if using, and the fresh basil. Taste and adjust seasoning.
  • Add filling to each zucchini boat, and sprinkle with mozzarella cheese, if using.
  • Place back into the oven for 10-15 minutes, or until you can easily pierce zucchini with a knife and the cheese is melty.