YOUR SOLIN GENERATED RECIPE
Beef and Zucchini Cottage Cheese Boats
Savory ground beef and creamy cottage cheese baked into tender zucchini boats, topped with a dollop of cool Greek yogurt and buttery avocado slices.
INGREDIENTS
3 oz ground beef (93% lean)
1 large zucchini
0.5 cup low-fat cottage cheese
1 large egg
2 tbsp plain non-fat Greek yogurt
0.25 whole avocado
1 cup shredded lettuce
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Slice the zucchini in half lengthwise and use a metal spoon to scoop out the seeds, creating a hollow channel for the filling.
In a skillet over medium-high heat, brown the ground beef until fully cooked, then drain any excess fat from the pan.
Stir the garlic powder, onion powder, sea salt, and black pepper into the beef until the meat is well seasoned.
In a mixing bowl, combine the seasoned beef, cottage cheese, and the egg, stirring until the mixture is thick and creamy.
Spoon the beef and cheese mixture into the hollowed-out zucchini boats, pressing down slightly to pack the filling.
Place the boats on the baking sheet and roast for 20 to 25 minutes until the zucchini is tender and the top is golden.
Arrange the warm boats over a fresh bed of shredded lettuce and garnish with a dollop of Greek yogurt and fresh avocado slices.