I don't want to eat chicken and broccoli every night, so i am trying to find creative ways to still enjoy food but keep true to No Carb January. This is the first of what I hope is many recipes that are carb conscious - and for all my gluten free/allergy people out there, I think they might be good for you too. Cheers to Healthy in 2020
Ingredients:
Zucchini (recipe calls for 6-8, I only used 3 but made all the filling and froze the extra for a future meal...prep ahead!)
1 lb ground beef
1 tbsp EVOO
1/2+ cup chopped onion - I had a white onion in the fridge so I used that
2+ cloves garlic minced
1 cup marinara sauce
1 tbsp Italian seasoning
Salt and Pepper to taste
1 cup shredded cheese - i had leftover shredded Mexican blend, but any will do
Directions:
1. Slice the zucchini in half lengthwise, scoop out all filling and set aside. I highly suggest you salt/pepper the zucchini to give it a little flavor. Place the zucchini 'boats' on a greased pan and set aside.
2. Cook the onion in the EVOO on medium high heat for a couple of minutes, then add the garlic in and continue to saute. Once you think the onion and garlic are done, add the meat, and cook until it is no longer pink. Add the rest of the ingredients and simmer for about 10 minutes. this can be done ahead of time too for easier dinnertime prep!
3. Turn the oven on to 375. Spoon the mixture into the boats and cover with cheese. Bake for about 15-20 minutes, until the cheese is bubbly