This recipe is great when you are in a cooking rut and need something fun to make. This is perfect if you are looking for a low carb meal or if you are doing the Whole30 diet. You stuff the zucchinis with a creamy flavorful stuffing and top with delicious buttery pine nuts. As usual this recipe is Paleo, grain-free, gluten-free, and dairy-free!
The first step to these Stuffed Zucchinis is to hollow them out. The more “hollow” you get them the quicker they will become tender while in the oven. I do not use the zucchini seed/pulp mixture in this recipe but you could use it in eggs or even put it in your smoothie.
I created a creamy stuffing for these by using cassava or tapioca flour and coconut milk to create a light blonde roux. This combined with the flavor from the garlic and spices makes this smell incredible. If your meat does not have enough fat in it, you could add a tablespoon or two of oil before you add in your flour. I also add just a bit of almond flour to this recipe as a replacement for breadcrumbs. Top with pine nuts to add just another incredible layer of flavor. Although, the pine nuts are my favorite in this dish you could sub them out for toasted slivered almonds or pistachios.
Also, if you prefer your zucchinis cooked al dente bake them for less time. Otherwise, bake till fork tender!
Stuffed Zucchini Boats
Ingredients
- 1 pound minced/ground pork can also use beef, chicken, or turkey
- 4-6 zucchini depending on size cut lengthwise and hollowed out
- 1 onion finely diced
- 1 red bell pepper finely diced
- 6 garlic cloves minced
- 1 tbsp avocado or extra virgin olive oil
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp thyme
- pinch of red chili flakes
- 2 tbsp cassava or tapioca flour
- 1 tbsp almond flour
- 1 cup full-fat coconut milk or cream only the coconut cream not the watery part
- 1/3 cup toasted pine nuts
Instructions
- Preheat oven to 176C/375F.
- Prepare your zucchini by cutting in half lengthwise and scooping out the seeds and pulp. Creating a “boat” to put your stuffing in. (you can save the pulp mixture for your morning eggs or smoothie)
- Find a baking dish that you can fit your zucchini in. You want them to touch so that they fit snug in the baking dish. Lightly salt each zucchini boat.
- Dice up your onion, garlic, and peppers.
- Add in your oil to a big sauté pan over medium heat. Sauté your onion and peppers for 5 mins until soft. Add in your minced garlic during the last minute of cooking time.
- Next, crumble in your pork or protein of choice. Sear your protein giving it a nice golden crust. I like to keep my meat in bigger chunks and not tiny crumbles. If your meat lets out a lot of water you can drain it off. You do not want any moisture left in the meat as this will not allow your meat to sear up.
- Season with all the spices listed above and the 1 tbsp of almond flour.
- Sprinkle the 2 tbsp of cassava or tapioca flour on top and stir well for around 2 minutes. You will be making a very light roux.
- Once the flour is completely absorbed stir in your coconut milk/cream.
- Stir well to combine and bring to a boil.
- Once boiling turn heat back down to low heat and let simmer for 6-8 minutes and let thicken. If it becomes too thick you can dilute it with a bit of water or broth. It should be thick though.
- Taste meat mixture and season to taste if it needs any additional salt or spices.
- In a dry sauté pan over medium heat, toast your pine nuts for a few minutes until they become fragrant and have a light golden color to them.
- Stuff your zucchini with the meat mixture. Dividing equally.
- Top each zucchini boat with pine nuts.
- Put into the oven and bake for 20-25 minutes or until your zucchini is fork-tender.