AIP Stuffed Zucchini Boats Recipe

Name: AIP Stuffed Zucchini Boats Recipe
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

HbyHealing Autoimmune

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.

Servings2

Instructions

1
Preheat the oven to 350°F (180°C).
2
In a pan heat the olive oil and cook bacon until crispy. Remove with a slotted spoon and set aside.
3
In the same pan, add the onions and mushrooms and cook until soft and caramelized.
4
Then add the ground beef and turmeric, cooking until the beef is brown. Season with salt and set aside.
5
Bring a pot of salted water to a boil.
6
Add the zucchini, boil until tender, then remove and drain well.
7
Once cool enough to handle, scoop out the flesh from each zucchini half and chop into small pieces.
8
Mix the chopped zucchini into the beef mixture.
9
Brush a little oil into the zucchini boats and fill with the beef mixture.
10
Place the filled boats on a tray and bake in the oven for 20 minutes.
11
Top with chopped parsley and serve.

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Instructions

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