Italian stuffed zuchinni

Recipe from Cleanfoodcrush.com - by Rachel Maser

These stuffed zuchinni are seriously delicious.  We have made a batch of the filling and had extra, so that is easy to freeze and then just pull out at a later date and add to zuchinni.  A simple first meal and even easier leftover meal that is helpful for weeks when you are so busy that you can't cook or meal prep in advance. 

Ingredients

- 3 medium zucchini, cut in half lengthwise, most of flesh scooped out.

- 1 lb lean ground meat of choice (Turkey, OR Grass Fed Beef/Bison are all great!), browned, & drained well

- Sea salt and pepper

- Small diced yellow onion

- 3 diced small stalks of celery

- 1 green bell pepper, diced very small

- 4-6 mushrooms diced small

- 1-24 oz glass jar of all-natural Marinara sauce. (look for lowest sugar content, & minimal ingredients, or make your own). Glass jars are best for store bought tomato sauce.

- 1/2 tsp garlic powder or fresh minced garlic

- 1/2 Tbsp dried or freeze dried Italian herb blend.


Optional Garnish to be added after cooking:

Fresh Parsley, or Italian Parsley as garnish.

Fresh parm, or mozzarella cheese is optional.

Directions

  1. Preheat oven to 375 degrees.

  2. Combine all ingredients (besides zucchini, and garnish options) in a large saute pan after meat is cooked, and drained. Heat ingredients through, while combining/stirring gently.

  3. Carefully scoop hot mixture generously into zucchini halves.

  4. Place filled zucchini boats on a flat sheet pan. (parchment lined to prevent sticking)

  5. Bake in your preheated 375 degree oven for about 15-20 minutes, or until hot and bubbly. If topping with cheese; do so during the last 3-4 minutes of cook time.

Print as PDF

© 2017 by Savor Life Wellness