A friend of mine inspired this new zucchini recipe this weekend. Thanks B! Simple, delicious and healthy are all wins on your side with this one.
What you need:
Zucchini x 3. Cut in half and scoop out the guts
1 cup of diced tomatoes. I dice my own to remove the seeds and excess moisture
1 jalapeño, diced
1 lb of extra lean ground beef
Fresh grated Parmesan
What you do:
After scooping out the zucchini, sprinkle each boat with a bit of salt. This helps release the water that they hold. Set aside. Sauté the beef. Add 1/2 tsp each of garlic powder, onion powder, and s&p. While the beef is sautéing dice your tomatoes (or drain if using canned) and jalapeño. Place tomatoes and jalapeño into medium bowl. Once beef is nearly cooked, drain any grease first and then add meat to the bowl of tomatoes and jalapeño. Mix it all up. Now you’re ready to prep your boats. First you’ll want to dab the boats with a paper towel to absorb the released water. Fill each boat with plenty of your meat mixture and place in an oven safe glass dish. Drizzle with a bit of EVOO and bake for 20 minutes at 350 degrees. Once removed from the oven, top with grated Parmesan and oregano.