Here’s a recipe that was inspired by my recent trip to Israel. I don’t think the recipe had an exact name but it was merely zucchini that had been hollowed out, then stuffed with veggies and rice that were wrapped in a grape leaf. Then the zucchini was dropped in a pot of broth with tomatoes and boiled for about an hour.
Photo credit: Vibe Israel
As you can see from the pics, what I did in Israel was MUCH more intricate than the abbreviated and altered version here – that’s why I call it an inspiration! It reminded me that zucchini is one of the most versatile vegetables that can often serve as an easy substitute for starchy vegetables (like potatoes) and grains.
I used leftover ingredients to bring it together and kept my version low-carb. However, I encourage you to make the recipe your own so that it fits your budget and wellness needs. It can be as lean or hearty as you would like! For instance, add in brown rice or quinoa for a flavor boost as well as dose of complex carbohydrates!
Check out the recipe below! And if you’re interested, be sure to watch 2-part Israel vlogs!
Ingredients for 6 stuffed zucchini boats:
- 12oz (85% lean) ground bison (I used Simple Truth ground bison, found in Kroger and its affiliated stores)
- 3 large zucchinis
- 1/3 cup chopped red onion
- 1 tablespoon chopped/minced garlic
- 1/3 – 1/2 cup no salt tomato sauce
- 3/4 cup grated parmesan (or reduced fat if preferred for your diet)
- 1 tablespoon fresh thyme
- 1/2 tablespoon smoked paprika
- 1 teaspoon cumin (optional)
- sea salt & pepper to taste
- spray olive oil
- Optional Garnish:
- Greek yogurt
- green onion
- Set oven to 375F.
- Chop the ends off the zucchini, then scrape out the inside where the seeds are using a spoon.
- Set a nonstick skillet on medium heat and spray with olive oil. Add garlic and red onions and cook until the red onion turns brown. Be careful not to burn the garlic in the process.
- Add the ground bison to the skillet and begin to chop it up in the pan using a spatula. Then add the seasonings. Chop and cook until there are no more visible pink (raw) pieces of meat.
- Add the tomato sauce and stir together. Season to taste with sea salt & pepper, then reduce the heat.
- Place the zucchini boats in a baking dish, add about 3 tablespoons of the meat mixture inside the hollow portions of each zucchini boat. Then top each boat with about 2 tablespoons of grated parmesan.
- Bake in the oven for 25-30 minutes at 375F.
- Garnish if you would like and enjoy!
Approximate macros 1 of 6 boats:
200 calories, 17g protein, 7g carbohydrates, 12g fats, 2g fiber, 5g sugar