Zucchini is an amazingly healthy and low-calorie vegetable. There are many ways to use zucchini and substitute it like pasta. This stuffed zucchini boat recipe by MTB Cooking (EN) on YouTube looks delicious and fresh. It’s keto-friendly if you leave the bread crumbs out and it’s a great way to consume your vegetables while having a well-seasoned meal. However, add the breadcrumbs if you don’t mind, but I don’t think it’ll make a big difference either way. I love how she seasons this to have a little spice because it adds more flavor. I’ve never thought about using the zucchini filling to mix in with the meat. I think this is a smart way to not waste the vegetable too.
- 4 zucchinis
- 1/2 kg / 1 pound of ground beef
- 2 small or 1 large onion
- 4 cloves of garlic, minced
- 1 tsp of dry basilic
- 2 tsp ground cumin
- 10 cherry tomatoes, chopped up finely
- 2 eggs
- 3 tbsp breadcrumbs
- 200 gr. / 7 oz yellow cheddar, shredded
- 150 gr. / 5 oz. parmesan cheese, shredded
- salt & pepper
- For the tomato sauce:
- 1 can / 14,5 oz. whole peeled tomatoes
- 1-2 tbsp balsamic vinegar
- 2 cloves of garlic, minced
- salt & pepper
First, cut up the zucchinis in half, length-wise. Scoop out the zucchini filling with a spoon until they are thin shells. Be careful to not create any holes on the skins but try to scoop out as much of the meat as possible. Keep the filling for later.
Next, on a saucepan, cook the ground meat on high heat. Add the zucchini filling, onions, and vegetables to the pan and cook until they’re tender. Remove from the pan and let the meat cool down. In the meantime, make your tomato sauce.
Overall, this beef-stuffed summer squash boat recipe looks flavorful. Plate the zucchini boats and use the tomato sauce on the bottom to pour over on top.