Zucchini Boats 

Zucchini boats are very filling and super delicious. I love using zucchinis in my recipes as they are 96% water based, great source of fiber and low in net carbs. When paired with lean protein, they make a balanced meal that will keep you full and satisfied for hours. In this recipe, I use enough beef to fill each half so you can easily have half a zucchini, pair it with a green salad and a side of broccoli mash. 

Zucchini Boats 

Serves 4

INGREDIENTS 

• 2 zucchini
• 2 tbsp extra-virgin olive oil
• 1 carrot, shredded
• 1/2 red onion, finely chopped
• 3 garlic cloves, minced 
• 1 lbs grass-fed beef
• 1/4 tsp turmeric
• 1/4 tsp chili flakes
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 2 tomatoes, grated 
• 3 tbsp parsley, chopped 
• sea salt & pepper to taste

Toppings

• shredded vegan cheese
• sliced tomatoes

DIRECTIONS 

• STEP 1. Preheat oven to 400 F or 200 C. 
• STEP 2. Slice the zucchini in half longways and scoop out the zucchini meat using a small spoon. Chop the zucchini meat into small squares.
• STEP 3. Heat olive oil in a large skillet and add the onion, carrot, zucchini meat and cook for 2 minutes. Add the garlic and sauté for 30 seconds. Add the beef, turmeric, chili flakes, cumin, cinnamon, paprika and cook for about 5 minutes, until brown. Use a wooden spoon or a potato masher to break up the meat so it doesn’t have any chunks. 
• STEP 4. Add the grated tomato, parsley and simmer for 5 minutes. 
• STEP 5. In a baking dish, add the zucchini boats and fill them with the meat mixture. Add 1/2 cup of water to the baking dish and bake on 400 F for 20 minutes, until golden.

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