Name: Beef and scallion zucchini boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 1/4 medium zucchinis, halved lengthwise; 6 oz 93% lean ground beef; 2 cloves garlic, minced; 2 3/4 tsp tomato paste; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1 scallions, thinly sliced

Nutrition

Per serving

359 calories

Protein: 38g; 42% of calories
Carbs: 16g; 17% of calories
Fat: 16g; 40% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Use a spoon to scoop the flesh out of the zucchini halves, leaving a 1/4-inch shell. Chop the scooped flesh into small pieces. Place the zucchini shells in a baking dish.
Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook for 5 minutes, breaking it up with a spoon. Add the chopped zucchini flesh, garlic, salt, pepper, and dried basil. Cook for 3 minutes more until the vegetables soften. Done when browned and crumbly, 160°F.
Stir the tomato paste into the beef mixture until well combined. Spoon the beef filling evenly into the zucchini shells. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 minutes more until the zucchini is tender. Done when zucchini is easily pierced with a fork.
Transfer the stuffed zucchini boats to a plate and sprinkle with the sliced scallions.

Nutrition

Ingredients

Instructions

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