Cheeseburger Stuffed Zucchini Boats

By asally04

Servings: 4 • Size: 2 Boats • Calories: 316.3 • Fat: 15.5 g • Carb: 17.7 g • Fiber: 5.1 g • Protein: 29.3 g • Sugar: 9.6 g • Sodium: 957.2 mg

Ingredients

• 4 Medium-Large Zucchini
• 1 Lb. Extra Lean Ground Beef
• 1/2 Small Red Onion, Diced (About 1/2 C.)
• 1 Garlic Cloves, Minced
• 6 Oz. Tomato Paste (No salt Added.)
• 1/4 C. Water
• 1/4 C. Dill Pickles, Chopped
• 1 Tbsp. Yellow Mustard
• 1/2 C. Reduced Fat 2% Sharp Cheddar, Shredded
• Salt & Pepper to Taste

Preparation

Step 1

Preheat the oven to 400 degrees F. and lightly coat the inside of a 13x9 baking dish with non-stick cooking spray. Set aside.

Bring a large pot of salted water to a boil.

Clean, cut the stems off of your zucchini and slice them in half. Using a spoon or melon baller, scoop out the pulp and flesh to leave about 1/4" thick 'shells'.

Reserve about 1/2 c. of the zucchini pulp. Chop and set aside.

Once your pot of water is boiling, place the zucchini into water and bring back to a boil.

Allow the zucchini to cook for 1 minute before removing to drain and cool.

Lightly coat a large skillet with non-stick cooking spray and brown your meat with your onions and garlic.

Once the meat is done, drain and add in the chopped zucchini, tomato paste, water, pickles and mustard.

Stir to combine and continue to cook over a medium heat until warm and bubbly. Season with salt and pepper to taste.

Remove the skillet from the heat and set aside.

Place your zucchini into the prepared baking dish and feel each with the meat mixture.

Top each boat with about 1 tbsp. of cheese.

Cover with foil and bake for about 35 minutes until the cheese is melted and the zucchini are cooked.

Once done, remove from the oven and discard the foil.

Serve warm, fresh out of the oven!

I served mine with a side of baked garlic and rosemary 'fries' and a drizzle of ketchup and mustard.