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Stuffed Zucchini
These healthy stuffed zucchini boats are sure to please every member of the family!
Attached is a printer friendly PDF version.
Stuffed Zucchini
- 1 cup of cooked rice or quinoa
- 4 medium zucchini
- 1 lb. of grass fed ground beef
- 1 can of tomato sauce
- 2 cups of chopped fresh spinach
- ½ cup sliced mushrooms
- ½ onion diced
- 1 TBS of olive oil
- ¼ cup of grated parmesan cheese (optional)
- salt and pepper
1. Brown ground beef with diced onions and season with salt and pepper-drain and set aside
2. Sauté mushrooms with olive oil in large skillet until soft
3. Add chopped spinach and sauté until spinach wilts
4. Add ground beef and rice/quinoa to skillet and heat through
5. Cut zucchini in half lengthwise and scoop out seeds (a melon baller works best for this)
6. Arrange zucchini in a large baking dish – cut side up
7. Spoon mixture into zucchini and pour tomato sauce over zucchini
8. Top with parmesan cheese (optional)
9. Cover with foil and bake at 350 degrees for 25 to 30 minutes until Zucchini is tender-remove foil and bake until golden, 8-10 minutes