stuffed zucchini boats! i have never eaten such a delicious zucchini! Healthy and easy!

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned beans

Canned beans provide a vegetarian option and are cost-effective.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier whole grain alternative.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes enhance flavor and reduce preservatives.

Preheat oven to 400°F (200°C).

Slice 2 zucchinis in half lengthwise and scoop out the insides to create boats.

Drizzle oil over the zucchini halves and season with thyme, salt, and black pepper.

Place zucchini in the oven and roast for 20 minutes.

Chop 1 onion and add to a skillet with oil; sauté for 5 minutes.

After 5 minutes, add 1 chopped tomato to the skillet and cook for an additional 3 minutes.

Grate 1 carrot and add it to the skillet, cooking for another 3 minutes.

Add 30g of chopped green onion and 30g of parsley to the skillet, along with 1 tsp salt and 1/2 tsp black pepper; stir well.

Add 70 to 100 grams of mozzarella cheese to the mixture and stir until combined.

Remove zucchini from the oven and fill each half with the vegetable and cheese mixture.

Return the stuffed zucchini to the oven and bake for an additional 15 minutes at 400°F (200°C).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens