NASHVILLE, Tenn. (WTVF) — Lori Zabka shares a recipe for zucchini boats! You can find more nutrition tips and recipes on her website.
Ingredients:
- 1 tsp avocado oil
- 2 lbs Grass-Fed Ground Beef or Bison, (can use ground turkey or chicken)
- 1 Tbsp Ground Cumin
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- ground black pepper to taste
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can Diced Jalapenos or Mild Green Chiles drained
- 1/2 can Black Olives drained and sliced
- shredded cheese of choice
- 5-6 zucchini squash halved and seeded
Instructions:
- Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper.
- In a large skillet, add the ground bison/beef, cumin, parsley, garlic powder, paprika, salt, and pepper to the skillet and cook until the bison/beef is completely browned, breaking up with the back of a wooden spoon.
- Stir in the can of tomatoes, zucchini meat, drained jalapenos/chiles, and 1/2 of the olives until evenly combined. Remove from heat.
- Scoop the meat mixture into the hollowed out zucchini halves. Sprinkle the remaining half of black olives on top of the stuffed zucchini. Top each with a sprinkle of cheese. Bake for 20 minutes or until the cheesy is fully melted and bubbly.
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