GRAIN FREE ZUCCHINI BOATS
As the weather has still been warm in Sydney, we have an abundance of zucchini still available at our fruit shop and best of all it is really cheap. I couldn’t resist buying 10 large ones and using 6 of them to make these GRAIN FREE ZUCCHINI BOATS. These easy to make zucchini boats are low in calories, nutrient packed and so delicious. Best of all (if you leave out the feta) they are a fantastic Whole 30 meal and as I have begun this journey again, they will be on my weekly cooking list. Enjoy x
6 large zucchini, halved lengthways
500 g chicken mince (you can beef if you prefer)
1 tbs olive oil
1 tbs tomato paste
2 eggs, whisked
1 tomato, peeled and diced
3 cloves fresh garlic, minced
1 brown onion, peeled and diced
½ cup parsley, finely chopped
½ tsp dried oregano
½ tsp dried marjoram
sea salt, pepper
Feta, crumbled over the top
Parsley, finely chopped and sprinkled over the top
Olive oil, drizzle over the feta and parsley
Preheat oven 190C fan forced.
Using a small scoop, scoop out the centre flesh of the zucchini and chop, set aside. Place hollowed zucchini shells in the bottom of a shallow baking dish lined with baking paper.
In a large frying pan add the olive oil and chicken mince. Using a wooden spoon break down the mince. Cook over high heat for only 2-3 minutes before adding the tomato paste. Stir through until evenly distributed then add the zucchini flesh, tomato, garlic, onion, parsley, oregano, marjoram, sea salt and pepper into the pan (all ingredients except the eggs). Stir continuously for 2 minutes.
Take off heat and add eggs, quickly mixing and combining with stuffing.
Divide mixture evenly amongst zucchini shells.
Bake in oven for 25 minutes or until zucchini is just tender (you don’t want them to be overcooked and soft).
Sprinkle feta, parsley and olive oil over the top and serve immediately,
Note: This meal can also be served at room temperature or cold out of the fridge! My daughter loved it best when the leftovers were cold out of the fridge! LOL