Italian Style Stuffed Zucchinis

If you're craving an Italian food fix these delicious zucchinis it will make you feel way better than pizza or pasta.

Tip: Liquid may pool in the zucchinis during cooking. Follow the notes below for a delicious ending.

Prep time: 15 mins
Cook time: 30 mins

Gluten Free

Keto Friendly

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 zucchinis (approx. 150gms each)

100 grams of minced beef, preferably grass fed or organic

1 clove of garlic, finely diced or minced

1/2 small fresh tomato (50g), seeds removed and diced

50 grams of bocconcini (5 small balls), diced

2 large basil leaves, finely sliced (total 1/4 cup, see sauce)

1/4 teaspoon of sea salt

1 teaspoon of (5ml) extra virgin olive oil

Tomato Sauce

1/4 cup (60ml) passata

3 large basil leaves, finely sliced

Pinch of sea salt

2 tablespoon (40ml) water

Method

Heat your oven to 170°C/340°F/Gas 4. Slice the zucchinis in half lengthways and scoop out the seeds (soft middle part) with a spoon to form a boat shape. Note & optional: You can finely chop the centre part of the zucchini and add it to your sauce.

Combine the mince, garlic, tomato, basil, salt & most of the bocconcini in a bowl. Set aside a heaped tablespoon of the bocconcini to top the zucchinis in the last 5 minutes of cooking.

Using your hands gently squeeze the mince mixture together & fill the 4 zucchini boats.

Mix the tomato sauce ingredients together. Pool the sauce in a small area of a baking dish and place the zucchini boats on top. You don’t need to spread the sauce over the bottom of the dish, just in an area that the zucchinis will sit. Drizzle with the extra virgin olive oil and bake in the oven for approx. 30mins. See NOTE below if juices are pooling too much during cooking.

5 mins before cooking finishes top with the remainder bocconcini.

Serve zucchinis on a plate and top with the tomato sauce. Enjoy!

NOTE: Zucchinis can be quite watery, and combined with the meat juices there is a chance juices will start to pool in the zucchini boat during cooking. Using tongs gently turn them onto their side to tip the juices out and mix into the tomato sauce base. This gives some extra liquid, and extra flavour, to the sauce in the process.

Calories: 405
Protein: 34.9
Carbs: 11.1
Fibre: 5.1
Fat: 22.8

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