Stuffed Zucchini Boats
These stuffed zucchini boats make for an easy summer night dinner, complete with grass-fed ground beef and broccoli, topped with a homemade tomato salsa.
Servings: 6 pieces
Ingredients
- 3 Zucchini
- 1 lb grass-fed ground beef
- 1 cup broccoli florets, small pieces
- 2 tbsp olive oil
- 1 small red onion, chopped
- 2 cloves garlic, minced or pressed
- salt and pepper, to taste
- 1 tsp each, oregano and paprika
- 1/2 cup vine or cherry tomatoes, chopped small
- fresh scallions
Instructions
- Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper and set aside.
- Start by washing and slicing the zucchinis in half lengthwise. Use a spoon to carve the zucchini and remove all the flesh. Season with oil, salt, pepper and oregano and bake for 20-minutes
- Meanwhile, add a half tsp of olive oil to a skillet. When hot add chopped red onions and garlic, saute for 1-2 minutes or until fragrant. Then add ground beef, stirring and making sure to break up the chunks. Season with salt, pepper and paprika.
- Add broccoli florets to the beef skillet. Be sure to cut the broccoli in tiny pieces so it's quick to cook and easy to stuff in the zuccini. Stir and cook until beef is fully cooked 10-12 minutes.
- Meanwhile make the tomato salsa by chopping up a handful of cherry or vine tomatoes. Add about a tbsp of red onios, bell peppers, or jalapeño and scallions. Top with 1 tbsp olive oil and season with salt and pepper.
- When the zucchini is done cooking, stuff with beef and broccoli and top with fresh tomato salsa and serve.