Ingredients
- 1 teaspoon of olive oil (5 ml)
- 1 slice of bacon, finely chopped (28 g)
- 1/2 medium onion, peeled and finely chopped (55 g)
- 10 white button mushrooms, finely chopped (100 g)
- 1/3 lb of ground beef (149 g)
- 1/4 teaspoon of turmeric (1 g)
- 2 zucchinis, halved lengthways (240 g)
- Salt, to taste
- Parsley, chopped to garnish
Recipe Description
DESCRIPTION: This lovely, light, and tasty meal is perfect if you have any leftover ground beef in the fridge or freezer. It’s also a creative way to use up your summer crop of zucchini.
These AIP stuffed zucchini boats pack a ton of flavor in a convenient veggie container. This AIP version has some important ingredient substitutions that pack in nutrients without triggering inflammation.
Breadcrumbs are a popular ingredient in traditional zucchini boats, but you won’t find them here. I suppose if you had to have them you could fashion some out of AIP bread, but it’s really not necessary.
Cheese is another ingredient that’s pretty much guaranteed to appear in a zucchini boat recipe. I steered around dairy in this AIP version.
Recipe Directions
- Preheat the oven to 350°F (180°C).
- In a pan heat the olive oil and cook bacon until crispy. Remove with a slotted spoon and set aside.
- In the same pan, add the onions and mushrooms and cook until soft and caramelized.
- Then add the ground beef and turmeric, cooking until the beef is brown. Season with salt and set aside.
- Bring a pot of salted water to a boil.
- Add the zucchini, boil until tender, then remove and drain well.
- Once cool enough to handle, scoop out the flesh from each zucchini half and chop into small pieces.
- Mix the chopped zucchini into the beef mixture.
- Brush a little oil into the zucchini boats and fill with the beef mixture.
- Place the filled boats on a tray and bake in the oven for 20 minutes.
- Top with chopped parsley and serve.
