Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella.

  • 1 clove
    garlic
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ¾ lb
    lean ground beef
  • ¼ (8 oz) block
    mozzarella cheese
  • 1
    tomato
  • 1 (8 oz) can
    tomato sauce
  • ¼ lb
    white mushrooms
  • ½ medium
    yellow onion
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat oven to 400°F.
  • 2
    Wash and halve zucchini lengthwise. Scrape out and discard the soft flesh from the middle of each half.
    2 zucchini
  • 3
    Place zucchini halves in a baking dish cut side up. Rub with a little olive oil and season with a little salt and pepper. Place in the oven and bake while you prepare the filling, 15-20 minutes.
    about ½ tsp extra virgin olive oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 4
    Heat a sauté pan over medium-high heat.
  • 5
    Wash and small dice mushrooms. Wash and small dice tomato. Peel and mince onion and garlic.
    ¼ lb white mushrooms
    1 tomato
    ½ medium yellow onion
    1 clove garlic
  • 6
    Coat bottom of pan with oil. Add onion, garlic, and mushrooms. Stirring frequently, cook until vegetables are softened, 3-4 minutes.
    ½ tbsp virgin coconut oil
  • 7
    Add beef and, breaking apart with a spoon, cook until browned and crumbly, 3-4 minutes.
    ¾ lb lean ground beef
  • 8
    Add diced tomato, tomato sauce, Italian seasoning, salt, and pepper. Cook until most of the liquid has evaporated, 2-3 minutes.
    1 (8 oz) can tomato sauce
    1 tsp Italian seasoning
    ¼ tsp salt
    ⅛ tsp black pepper
  • 9
    Coarsely grate ½ cup of mozzarella.
    ¼ (8 oz) block mozzarella cheese
  • 10
    Remove dish from oven. Fill zucchini halves with beef mixture and sprinkle with cheese. Place back in the oven and bake until cheese melts, 4-5 minutes.
  • 11
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch Italian (flat-leaf) parsley
  • 12
    To serve, place zucchini boats on a plate and garnish with parsley. Enjoy!