Zucchini Love Boats
"Zucchini...exciting and new! Try this recipe...I bet you'll love it too!" I love Zucchini Love Boats! Healthy and husband approved. Feel free to sub the beef with ground turkey or tofu (risking husband approval).
Ingredients:
4 medium zucchini, cut in half lengthwise
1 lb. lean organic grass fed ground beef
1 small onion, diced
1 clove garlic minced
1 green or red bell pepper, diced
1/4 c. sun-dried tomatoes, chopped
1/4 c. black olives, sliced
1 14.5 oz. can fire-roasted tomatoes
crushed red pepper flakes to taste
1 t. dried oregano
1/4 c. shredded parmesan cheese
1 T. balsamic vinegar
Directions: makes 4 servings, 2 boats per serving. (It's dinner for two and leftovers for lunch!)
1. Preheat oven to 375*F. Line a baking sheet with foil or parchment paper.
2. Heat a large nonstick skillet over medium heat. Add beef, onion, and garlic. Cook until brown, stirring often.
3. When almost cooked through, peppers, sun-dried tomatoes, canned tomatoes, olives, crushed red pepper and oregano. Add salt and pepper to taste.
4. Scoop most of the flesh out of the zucchini halves and place zucchini onto baking sheet. (side note: save the scooped flesh and throw into a green drink smoothie for breakfast.).
5. Scoop the beef mixture into the hallowed-out zucchini, topping each with balsamic vinegar and parmesan cheese.
6. Bake 15-20 minutes (depending on oven).
7. Garnish with fresh basil and sail away to dinner deliciousness!
Nutrition Facts per serving:
Calories: 392 Fat:17g Sat. fat: 7g Trans fat: 0g Cholesterol. 102mg
Protein: 37g Carbs: 22g Fiber 5g Sugar 11g Sodium 561mg.
4 medium zucchini, cut in half lengthwise
1 lb. lean organic grass fed ground beef
1 small onion, diced
1 clove garlic minced
1 green or red bell pepper, diced
1/4 c. sun-dried tomatoes, chopped
1/4 c. black olives, sliced
1 14.5 oz. can fire-roasted tomatoes
crushed red pepper flakes to taste
1 t. dried oregano
1/4 c. shredded parmesan cheese
1 T. balsamic vinegar
Directions: makes 4 servings, 2 boats per serving. (It's dinner for two and leftovers for lunch!)
1. Preheat oven to 375*F. Line a baking sheet with foil or parchment paper.
2. Heat a large nonstick skillet over medium heat. Add beef, onion, and garlic. Cook until brown, stirring often.
3. When almost cooked through, peppers, sun-dried tomatoes, canned tomatoes, olives, crushed red pepper and oregano. Add salt and pepper to taste.
4. Scoop most of the flesh out of the zucchini halves and place zucchini onto baking sheet. (side note: save the scooped flesh and throw into a green drink smoothie for breakfast.).
5. Scoop the beef mixture into the hallowed-out zucchini, topping each with balsamic vinegar and parmesan cheese.
6. Bake 15-20 minutes (depending on oven).
7. Garnish with fresh basil and sail away to dinner deliciousness!
Nutrition Facts per serving:
Calories: 392 Fat:17g Sat. fat: 7g Trans fat: 0g Cholesterol. 102mg
Protein: 37g Carbs: 22g Fiber 5g Sugar 11g Sodium 561mg.