Tuesday, 25 March 2014

Stuffed Zucchini

During the week, I'm always looking for ways to cut down on simple carbs (but not flavour) when I can.This is just a simple recipe for stuffed zucchini that I came up with for last nights dinner. It was very satisfying with a salad.

Stuffed Zucchini 

4 small zucchini
2 tablespoons grape seed oil
1 lb. ground beef
1 shallot, chopped
2 cloves garlic, chopped
1 small red chili (optional)
1 tablespoon tomato paste
2 tablespoons tamari
3-4 handfuls of baby spinach
salt and pepper, to taste
feta cheese

Preheat oven to 350F.
Slice the zucchini lengthwise. With a small spoon, scoop out the flesh but taking care not to pierce the skin. Continue with the rest of the zucchini and place in a baking dish big enough to fit all the zucchini halves in a single layer. Season the inside flesh with salt and pepper. In the meantime, make the stuffing.

In a pan over medium heat, sauté shallot, garlic and chili in oil until soft. Add ground beef and cook until the pink is gone. Add tomato paste and tamari and cook for a few minutes. Add the spinach and combine until wilted. Season with salt and pepper.
Stuff the zucchini halves with the mixture. Don't be afraid to pile it on. It cooks down a little in the oven. Sprinkle with feta cheese.
Pour 1/4 cup of water in the bottom of the dish to create some steam. Cover with foil and bake for 40 minutes. The last 10 minutes uncovered. It is done when you pierce the zucchini with the tip of a knife and it is tender.

m xo


  1. Hi Marisa! What do you look for when buying a zucchini?

  2. Hey Jen,I look for zucchini that are not too long and with firm, bright skin.

  3. Thanks Marisa! I will try this next week and post a pic (but only if it looks as good as yours)