Paleo-Friendly Lebanese Zucchini Boats Stuffed with Spiced Ground Meat

Allergens

Dairy (optional feta cheese)

Ingredients

• 6 large zucchinis
• 1 lb lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup almond flour
• 1/2 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis in half lengthwise and use a spoon to remove the center flesh, leaving a 1/4 inch shell. Reserve the removed flesh for stuffing.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. Add ground beef to the skillet and cook, breaking up the meat with a spatula until browned. Drain excess fat.
5. Stir in cumin, paprika, salt, pepper, and parsley. Cook for 2 minutes.
6. In a separate bowl, combine almond flour with the reserved zucchini flesh and mix well. Add to the meat mixture and stir until combined.
7. Spoon the meat mixture into each zucchini shell. Place stuffed zucchinis on the prepared baking sheet.
8. Bake for 30 minutes or until zucchini is tender. Top with cherry tomatoes and feta cheese (if using) and bake for an additional 5 minutes.
9. Allow to cool slightly before serving. Garnish with fresh parsley if desired.

Chef’s Insight

The combination of spices and ground meat creates a rich, aromatic filling that complements the mild flavor of the zucchini.

Notes

Adjust seasoning according to personal preference. Serve with a side salad for a complete meal.