Stuffed Zucchini Boats
Tender zucchini halves filled with seasoned ground beef, tomatoes, and bubbling cheese. At 3g fiber per serving, this low-carb Mediterranean-inspired dinner works well during remission when you're craving something hearty.
Stuffed Zucchini Boats
Tender zucchini halves filled with seasoned ground beef, tomatoes, and bubbling cheese. At 3g fiber per serving, this low-carb Mediterranean-inspired dinner works well during remission when you're craving something hearty.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Preheat oven to 400°F (200°C).
400°F (200°C)Equipment: oven, 9x13-inch baking dishCut each zucchini in half lengthwise, creating 8 boat-shaped halves.
Equipment: cutting board, knifeUse a spoon to scoop out the centers, leaving 1/4-inch thick walls. Reserve the scooped flesh.
Equipment: spoonTip: The boats should feel sturdy but hollowed out—leave enough wall to hold the fillingChop the reserved zucchini flesh into small pieces and set aside.
Equipment: knifePlace zucchini boats cut side up in a 9x13-inch baking dish. Drizzle with 1 tablespoon garlic-infused oil and sprinkle with a pinch of salt.
Equipment: 9x13-inch baking dishBake for 15 minutes, until the zucchini begins to soften and the edges turn golden. This pre-bake ensures tender, digestible boats.
400°F (200°C)While boats bake, heat the remaining 1 tablespoon garlic-infused oil in a large skillet over medium-high heat until shimmering. Add ground beef and cook for about 6 minutes, breaking it apart with a wooden spoon, until browned with no pink remaining.
Equipment: large skillet, wooden spoonAdd the chopped zucchini flesh to the skillet and cook for 3 minutes, stirring occasionally, until softened.
Stir in the drained tomatoes, Italian seasoning, salt, and pepper. Cook for 5 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick.
Tip: A thick filling prevents soggy boatsRemove the pre-baked zucchini boats from the oven. Spoon the meat mixture evenly into each boat, mounding it slightly.
Equipment: oven mittsSprinkle the mozzarella and Parmesan evenly over the tops of each stuffed boat.
Return to the oven and bake for 15 minutes, until the cheese is melted, bubbling, and lightly golden around the edges.
Remove from oven and let cool for 5 minutes. Garnish with fresh torn basil leaves before serving.
Notes
Storage
Refrigerate in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven for 15-20 minutes until warmed through. The cheese won't be as bubbly, but the flavor holds up well.
Zucchini selection
Choose medium zucchini (6-8 inches long). Larger zucchini have more water content and larger seeds, which can make the boats soggy and less tender.
Ground turkey substitution
Use 93% lean ground turkey for a lighter option with less saturated fat. It's equally gentle on the gut and provides similar protein content, though the texture will be slightly drier.
Dairy-free option
Omit the cheese or use dairy-free mozzarella. The dish remains flavorful from the Italian herbs and tomatoes, and removing dairy eliminates lactose concerns entirely.
Reducing fiber
For sensitive periods, peel the zucchini before stuffing to reduce fiber content and improve digestibility. Use extra-lean ground beef (95/5) to minimize fat as well.
Make-ahead
Stuff the boats, cover tightly with foil, and refrigerate for up to 24 hours before the final bake. Add 10 minutes to the bake time if cooking straight from the fridge.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
