Mushroom Swiss Burger Stuffed Zucchini Boats

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 3 large cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 3 Zucchinis, large

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 5 tsp Coconut oil

• Dairy

  • 7 slices Swiss cheese

Found on strictlydelicious.com

Description

Ingredients

• 3 large zucchinis, washed
• 2 teaspoons + 1 tablespoon coconut oil, lard, ghee, or other high smoke point oil, divided
• 1 onion, diced (optional)
• 3 large cloves garlic, diced
• 1 pound lean ground beef (I used 90%)
• 1 1/2 teaspoon sea salt (I used rosemary salt and LOVED it)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 8 ounces of mushrooms, thinly sliced
• 7-8 slices swiss cheese, cut in half

Directions

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. (You can also use a 9x13 glass, metal, or ceramic baking dish.)
• Cut the zucchinis in half lengthwise. With a spoon, carefully scoop out the insides of the zucchini, leaving about 1/4 inch of zucchini on the sides and bottom. Set the hollowed out zucchini aside and finely chop the scooped out filling.
• In a large skillet, heat the 2 teaspoons of oil over medium-high heat. When hot, add half of the diced onion (optional) and all of the diced garlic. When the onion and garlic start to brown just a bit and become fragrant, add the chopped zucchini insides to the pan. Sauté, stirring often, until the zucchini has softened and looks like its losing a good amount of its moisture, about 3-4 minutes.
• Add in the ground beef, salt, oregano, and black pepper to the pan. Cook the mixture, stirring often and breaking apart the ground beef into small pieces as it cooks. Continue cooking the ground beef until no pink remains.
• Lay your zucchini boats on your baking sheet (or in your baking dish) with even amounts of space in between them. Carefully spoon the ground beef mixture evenly into your zucchini boats. Place the baking dish into the oven and bake the stuffed boats for 15-17 minutes, or until the zucchini is tender, but still holding its shape.
• While the zucchini is baking, heat the remaining tablespoon of oil in your large skillet over medium-high heat. When its hot, add the sliced mushrooms and the rest of the diced onion, if using. Sauté the mushrooms and onions until they are softening and turning golden brown, about 5-7 minutes. Set aside.
• After the zucchini has baked, remove the baking dish from the oven and top each boat with two (or three) half-slices of swiss cheese. Place the stuffed zucchini back in the oven and bake for 3-5 minutes more, until the cheese is melted and bubbly.
• Remove the baking dish from the oven and serve the burger stuffed zucchini boats topped with the sautéed mushrooms. Enjoy!

Nutrition