Recipe Review- Stuffed Zucchini Boats

Jun 11, 2013 | Recipes

 

Stuffed Zucchini Boats
 
Author: Welness Mama (www.wellnessmama.com)
Ingredients
  • You Need per person/serving:
  • 1 medium zucchini
  • 1/4 pound ground beef, bison, turkey, sausage, etc (1 lb/family of 4)
  • 2 oz of roasted red peppers (usually in a jar or can- 1 can per family of 4)
  • 1/4 of a green pepper, chopped
  • 1/4 of an onion, chopped
  • 1/2 egg (can use the whole egg for 1 person, or up to 3 eggs for family of 4)
  • Spices: oregano, salt, pepper, basil, garlic, chili powder, etc
  • tallow, lard, butter or coconut oil for cooking
  • optional: Cheese to top
Instructions
  1. Wash zucchini and put it whole and unpeeled into a large pot of water
  2. Bring to a boil and boil for about 10 minutes until somewhat tender.
  3. While that is boiling, heat the oil in a large skillet and cook peppers and onion.
  4. After veggies have cooked for 5 minutes, add meat. Cook until browned.
  5. Once zucchini are cooked, cut in half lengthwise and scoop out the seeds.
  6. Preheat the oven to 375 degrees.
  7. Place zucchini on large baking sheet. Add the scooped out seeds to the meat and veggies mixture.
  8. Add the roasted red peppers & the egg(s) to the (somewhat cooled) meat mixture and stir well.
  9. Evenly divide the meat and veggie mixture and “stuff” it into the zucchini boats.
  10. Top each with cheese (optional)
  11. Bake for 25-30 minutes or until well heated and cheese starts to bubble.
 
Notes
Loved these!! I used butter, ground beef, and shredded cheese. I didn’t have roasted red peppers so I used a red bell pepper and added it to the veggie skillet. The roasted red peppers may give it a little more zing! I add leftover filling after “stuffing” my zucchini boats so I put the rest in a muffin tin and baked them as well to make crustless meat muffins. These reheated well so you could make ahead of time and refridgerate!
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