Herb-Seasoned Ground Beef Zucchini Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Ground Beef Zucchini Boats

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Beef Zucchini Boats

Enjoy a savory twist on your regular meal with these Herb-Seasoned Ground Beef Zucchini Boats. The tender zucchini halves cradle a flavorful blend of lean ground beef, fresh herbs, and egg whites, all balanced with a hint of tomato and onion. This dish delivers a vibrant medley of textures and aromas, perfect for any time of day.

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NUTRITION

366kcal
Protein
37.8g
Fat
15.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

3 Egg Whites

1/2 small Onion, diced

1/2 medium Tomato, diced

2 tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

1 clove Minced Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini in half lengthwise and scoop out some of the center to create a boat for the filling.

  • 3

    In a skillet over medium heat, cook the lean ground beef until lightly browned. Drain excess fat if necessary.

  • 4

    Add diced onion and minced garlic to the beef and sauté until the onion becomes translucent.

  • 5

    Stir in the diced tomato, egg whites, fresh parsley, and dried oregano. Season with salt and pepper. Let the mixture cook for another 2-3 minutes until the egg whites are set.

  • 6

    Spoon the beef mixture into the hollowed zucchini halves, filling them generously.

  • 7

    Place the stuffed zucchini on a baking sheet and bake in the preheated oven for 15-20 minutes, until the zucchini is tender.

  • 8

    Remove from oven, garnish with additional parsley if desired, and serve warm.

Herb-Seasoned Ground Beef Zucchini Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Ground Beef Zucchini Boats

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Beef Zucchini Boats

Enjoy a savory twist on your regular meal with these Herb-Seasoned Ground Beef Zucchini Boats. The tender zucchini halves cradle a flavorful blend of lean ground beef, fresh herbs, and egg whites, all balanced with a hint of tomato and onion. This dish delivers a vibrant medley of textures and aromas, perfect for any time of day.

NUTRITION

366kcal
Protein
37.8g
Fat
15.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 medium Zucchini

3 Egg Whites

1/2 small Onion, diced

1/2 medium Tomato, diced

2 tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

1 clove Minced Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini in half lengthwise and scoop out some of the center to create a boat for the filling.

  • 3

    In a skillet over medium heat, cook the lean ground beef until lightly browned. Drain excess fat if necessary.

  • 4

    Add diced onion and minced garlic to the beef and sauté until the onion becomes translucent.

  • 5

    Stir in the diced tomato, egg whites, fresh parsley, and dried oregano. Season with salt and pepper. Let the mixture cook for another 2-3 minutes until the egg whites are set.

  • 6

    Spoon the beef mixture into the hollowed zucchini halves, filling them generously.

  • 7

    Place the stuffed zucchini on a baking sheet and bake in the preheated oven for 15-20 minutes, until the zucchini is tender.

  • 8

    Remove from oven, garnish with additional parsley if desired, and serve warm.