Zucchini Boats

Fat
Protein
Carbs
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Prepares {{ multiplier * 3 }} servings!

Recipe Ingredients

{{ multiplier * 3 }} --- Zucchini's
{{ multiplier * 0.5 }} lb Ground Beef or Turkey
{{ multiplier * 0.5 }} --- Red Bell Pepper, diced
{{ multiplier * 0.5 }} --- Yellow Onion, diced
{{ multiplier * 1 }} tbsp Tomato Paste
{{ multiplier * .75 }} c Shredded Mozzerella Cheese
Olive Oil
{{ multiplier * 1 }} tsp Salt
{{ multiplier * 0.5 }} tsp Pepper
{{ multiplier * 1 }} tsp Italian Seasoning
{{ multiplier * 1 }} tsp Garlic Powder
recipe-image
Brittany Cochran
author-image
Preparation Time: 20 min
Cooking Time: 30 min
Servings Made: 3 Servings

Recipe Instructions

Preheat oven to 400 F.

Start by greasing a 9 x 13” casserole dish then set aside.

Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini.

Place the zucchini’s skin side down in the casserole dish.

Next heat a large skillet over medium heat.

Brown the ground beef or turkey with the seasonings.

Add the onion and the peppers and cook for 2-3 minutes.

Drain any excess grease. Then add the tomato paste.

Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.

Spoon the filling inside of each zucchini until they are all full.

Sprinkle each with cheese then arrange them in the dish and cover with foil.

Bake in the oven for 25 minutes then remove the foil and set the oven to broil.

Cook them for 5 more minutes, until the cheese is bubbly and golden brown.

Allow them to cool for 5 min and serve.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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