I first tried this recipe with zucchinis that were about 2-3 inches thick, from my friend’s garden, and I’m actually kind of glad I downsized eventually. While large zucchini are great (especially home grown!), the medium-sized really give you the correct ratio of meat:vegetable. You could also substitute ground turkey, pork, or chicken for this recipe and it would come tasty:).
4 medium zucchini
1 pound ground beef
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Pinch ground black pepper
1/2 cup almond meal/flour
1 teaspoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 tablespoon fresh basil, chopped
4 tablespoons parmesan cheese, grated (optional)
Preheat oven to 375°.
Cut the zucchini in half lengthwise and scrape out the seeds with a spoon.
In large pot, bring approximately 1 quart of water to a boil. Boil zucchini halves for 1 minute then set open-side up in a baking dish.
Heat oil in pan and add shallot and bell pepper. Cook at medium heat for about 2-3 minutes.
Add meat to the pan, break up, brown for 3-5 minutes and drain.
In large bowl, combine all ingredients except parmesan cheese and zucchini halves.
Scoop meat mixture evenly into each zucchini half and top with parmesan cheese (if you choose to use that). Cover with foil and bake in pre-heated oven for about 25 minutes. Remove foil and, if using, sprinkle with cheese. Cook for an additional 10 minutes.