Zucchini Boats

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Another low carbohydrate meal – zucchini boats. I’ve seen recipes for these on other sites but originally learned to make them from my lovely mother who was always thinking up ways to include vegetables in our meals when we were children and continues to inspire me with her cooking.

I like to make them with a large variety of vegetables to make it healthier and more filling but you can add whatever you like.

Ingredients (makes 16 boats):

1 lb ground beef

1 teaspoon olive oil

3 diced bell peppers (I like to use different colored ones myself)

2 diced garlic cloves

1/2 cubed white onion

1 small package of mushrooms

8 zucchini’s

1 1/2 cups tomato sauce

Leaves from 1 sprig of fresh thyme

1 teaspoon sea-salt

1 teaspoon pepper

1/2 cup Parmesan cheese

Instructions:

Add the olive oil to a skillet with low heat. Let the olive oil heat up for just a minute (cold oil will get soaked into your food) and add the ground beef. Mash up the beef throughout the cooking to separate it. Add the onion and mushrooms to the beef.

Pre-heat oven to 350F. On the side slice the zucchini’s in half length-wise. Using a small spoon scoop out the insides of the zucchini’s. Add the insides to the skillet with the meat along with the bell peppers and mushrooms. Place your zucchini ‘boats’ on a baking sheet and put in oven for about 15 minutes.

Once the meat and your vegetables are cooked through (should be soft and juicy) add your tomato sauce, thyme, salt and pepper.

Take your zucchini boats out of the oven and with a small spoon fill them in with your meat mixture. Top with cheese and put back in over for about 5 minutes or until cheese melts.

I served them with an arugula and spinach salad here – much more interesting than  boring ol’ lettuce.

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