Balsamic Stuffed Zucchini Boats
This recipe is really simple and easy, yet can look fancy enough to wow guests. It’s also kid-friendly and super versatile. You can pretty much use whatever ground meat and veggies you prefer in it.
Adapted from Clean Eating Magazine’s Stuffed Zucchini recipe. Their recipe was not gluten, grain, or dairy free.
1 lb ground beef or pork
1 cup of cauliflower, chopped
½ of an onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 tablespoons butter, ghee, or coconut oil + 2 more tablespoons melted
2 tablespoons balsamic vinegar
- Preheat oven to 350 degrees.
- Cut each zucchini in half the long way. Remove all of the seeds and make sure there is enough room in each piece to stuff them. (If you have to remove some of the good meat of the zucchini to make room for your filling, you can toss that zucchini “meat” in with the filling mixture so that it’s not wasted.) Place them in a baking dish or a parchment paper-lined baking sheet.
- Put the cooking fat, garlic, onion, and cauliflower in a pan on the stove and cook until the onions are translucent and the cauliflower is soft – about 10 minutes.
- Add in the ground beef (or pork) and the balsamic vinegar to the veggie mixture on the stove. Cook until the meat is done.
- Spoon the filling mixture into the zucchini halves. Drizzle 2 tablespoons of cooking fat over them.
- Bake for about 10 minutes, or until the zucchini is soft.
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