30-minute Low-Carb Stuffed Zucchini Boats
Here’s a stuffed zucchini boats 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.
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 a dose of complex carbohydrates!
To prepare zucchini for baking, be sure to halve them and remove the inside to make a filling base. Saute the meat in a pan with the onion and garlic. Add spices such as fresh thyme, smoked peppers, cumin, sea salt and pepper to experience the true taste of this dish in the Israeli way.
Preheat the oven, then fill each zucchini with meat mixture. Top with some parmesan and bake for half an hour. When it’s finished, serve and garnish with green onion and Greek yogurt! A great combination of taste and tempting smell, will win your heart!
Be sure to try this delicious stuffed zucchini! Let me know your impressions in the comments or send me an email.
Check out the recipe below! And if you’re interested, be sure to watch 2-part Israel vlogs!
Photo credit: Vibe Israel
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
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!