Stuffed Zucchini Boats

 Eating healthy need not be boring! And zucchini offers a great way or doing it. This is a very simple and basic idea but it all begins with prepping the zucchini boats.

There are some tools that work better than others for this. You'll want medium zucchini, around 6-8" long. And you'll want to slice it, lengthwise, down the middle leaving the ends in tact. 

Next you need to scoop out the meat. For me the easiest way to do it is to use a grapefruit spoon. These can be bought on Amazon and are not at all expensive. Plus you can use them for your grapefruit as well!

After cutting in half, scrape out just the seeds and discard.

Using the spoon, carefully "dig" around the edges, leaving 1/4" of the meat on the sides, and bottom. Then scoop it out carefully in small sections so you don't cut through. 

Wrap each zucchini half in a paper towel, being sure to press it next to the cut out part, to wick away extra liquid while you prepare the filling.

Before filling, using the pointed end of a meat thermometer, poke several holes through the bottom of each half to allow for any liquid that might come out to drain through.

Set the halves aside on a flat pan lined with foil and sprayed with oil. NOW here's the thing: You can pretty much fill these boats with anything! My recipe calls for an Italian approach to stuffing the zucchini as follows:

• 1 lb ground beef or turkey (lean)
• 2 tbsp dried onion flakes
• Italian seasoning, salt and pepper to taste
• 3 oz Mozzarella cheese, shredded
• 1 egg

1. Brown the beef and drain. 
2. Add in the spices and cook on medium for 3 minutes.
3. Remove and add in the cheese, stirring until melted
4. Add in the egg and stir.
5. Allow to cool slightly and then fill the boats.
6. Top with your favorite pasta sauce 
7. Bake for 45 minutes at 400
8. Remove, top with cheese and broil for 3-4 minutes.
9. Allow it to sit for 10 minutes before serving.