30-minute Low-Carb Stuffed Zucchini Boats

Here’s a stuffed zucchini boats recipe that was inspired by my recent trip to Israel. I don’t think the recipe had an exact name but it was merely zucchini that had been hollowed out, then stuffed with veggies and rice that were wrapped in a grape leaf. Then the zucchini was dropped in a pot […]

📝 Ingredients

• 12 oz (85% lean) ground bison (I used Simple Truth ground bison, found in Kroger and its affiliated stores)
• 3 large zucchinis
• 1/3 cup chopped red onion
• 1 tablespoon chopped/minced garlic
• 1/3 – 1/2 cup no salt tomato sauce
• 3/4 cup grated parmesan (or reduced fat if preferred for your diet)
• 1 tablespoon fresh thyme
• 1/2 tablespoon smoked paprika
• 1 teaspoon cumin (optional)
• sea salt & pepper to taste
• spray olive oil
• Greek yogurt
• green onion

👨‍🍳 Instructions

1. 1Set oven to 375F.
2. 2Chop the ends off the zucchini, then scrape out the inside where the seeds are using a spoon.
3. 3Set a nonstick skillet on medium heat and spray with olive oil. Add garlic and red onions and cook until the red onion turns brown. Be careful not to burn the garlic in the process.
4. 4Add the ground bison to the skillet and begin to chop it up in the pan using a spatula. Then add the seasonings. Chop and cook until there are no more visible pink (raw) pieces of meat.
5. 5Add the tomato sauce and stir together. Season to taste with sea salt & pepper, then reduce the heat.
6. 6Place the zucchini boats in a baking dish, add about 3 tablespoons of the meat mixture inside the hollow portions of each zucchini boat. Then top each boat with about 2 tablespoons of grated parmesan.
7. 7Bake in the oven for 25-30 minutes at 375F.
8. 8Garnish if you would like and enjoy!