Beef Stuffed Zucchini Boats

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 1/2 cup Onion
  • 6 Zucchini, medium

• Condiments

  • 1 cup Marinara sauce

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Cheddar or mozzarella cheese, low-fat

Found on gimmedelicious.com

Ingredients

• 6-8 medium zucchini
• 1 pound ground beef
• 1 tablespoon olive oil
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 tablespoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup low-fat shredded cheddar or mozzarella cheese

Directions

• Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini meat and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
• Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until its no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
• Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.