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Stuffed Zucchini Boats

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!
Prep Time20 minutes
Cook Time20 minutes
Servings: 5

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.