This summer we had an amazing organic vegetable garden which was so much fun for the entire family. The kids definitely enjoyed watching the veggies grow this summer and they were excellent helpers when it came to weeding and harvesting the vegetables. We have had such an abundance of fresh zucchini that I have had to get very creative with my recipes. Also, my husband has cut carbohydrates out of his diet which has made meal prep for me a bit more challenging but exciting for me to share my new creations with the family. We eat pretty clean and mean with LOTS of flavor! Enjoy!
Prep Time: 30 minutes Cook Time: 20 minutes
- 4 medium sized organic zucchini
- 1 lb organic lean ground beef
- 2 tablespoons extra virgin olive oil (or grapeseed oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2-3 fresh basil leaves, chopped (1 tsp dried if you do no have fresh on hand)
- 1/2 C to 3/4 C Daiya dairy-free mozzarella shreds
- 1 jar good quality organic marina or pasta sauce
- Preheat oven to 400 degrees & lightly grease a glass baking dish.
- Cut off the stem end of the zucchini and slice the zucchini in half lengthwise. Carefully scoop out the soft center flesh with a melon spoon if you have one. Be careful not to remove too much flesh. Place the zucchini halves on the baking dish.
- Finely chop the scooped zucchini flesh and reserve.
- Heat the olive oil in a large skillet over medium heat and sauté the zucchini flesh, onion, and garlic until soft, tender and translucent. Add the marinara sauce and simmer. Stir in the fresh basil.
- While the tomato sauce is cooking brown the ground beef in a separate pan. Once browned you can add the ground beef to the tomato sauce.
- Spoon the mixture evenly into each zucchini boat.
- Top with Daiya mozzarella shreds.
- Bake for 15-20 min until cheese is melted and zucchini is tender.
Chef’s note: In the essence of saving time with my busy schedule I choose to use store bought marina sauce. If you prefer to make your own simply add 2-3 chopped tomatoes and diced red bell peppers to step #4 in lieu of the marinara.