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Healthy Recipes

Paleo Ground Meat Recipes: Paleo Beef Zucchini Boats

25 agosto, 2024
Paleo Beef Zucchini Boats
Index

    Ingredients

    Zucchini Boats

    • 4 medium zucchini
    • 1 lb ground beef
    • 1 tablespoon coconut oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 cup diced tomatoes
    • 1/2 cup tomato sauce (check for Paleo-friendly ingredients)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • Salt and black pepper to taste

    Topping

    • 1/2 cup chopped fresh parsley

    Instructions

    Preparing the Zucchini Boats

    1. Preheat the oven to 375°F (190°C).
    2. Cut the zucchini in half lengthwise and scoop out the seeds to create a hollowed-out boat shape.
    3. Place the zucchini boats in a baking dish.

    Making the Filling

    1. Heat the coconut oil in a large skillet over medium-high heat.
    2. Add the finely chopped onion and cook until soft, about 5 minutes.
    3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
    4. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 8-10 minutes. Drain any excess fat.
    5. Stir in the diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and black pepper. Cook for an additional 5 minutes until the mixture is heated through.

    Stuffing the Zucchini Boats

    1. Spoon the beef mixture evenly into the hollowed-out zucchini boats.

    Baking the Zucchini Boats

    1. Bake the stuffed zucchini boats in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through.

    Serving the Zucchini Boats

    1. Serve the Paleo beef zucchini boats garnished with chopped fresh parsley for a burst of flavor.

    Tips and Tricks

    Customizing the Filling

    Feel free to customize your zucchini boats with additional Paleo-friendly ingredients such as diced bell peppers, mushrooms, or olives.

    Making Ahead

    You can prepare the filling for the zucchini boats ahead of time and store it in the refrigerator for up to 2 days. Stuff the zucchini boats and bake them when ready to serve.

    Freezing Instructions

    Zucchini boats can be frozen. Allow them to cool completely, then wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

    Nutritional Information

    • Calories: 250 per serving
    • Protein: 20g
    • Carbohydrates: 10g
    • Fat: 15g
    • Fiber: 4g
    • Sugar: 6g
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