Lebanese Paleo Zucchini Boats Stuffed with Spicy Ground Meat

Allergens

None

Ingredients

• 6 medium zucchini
• 1 lb ground meat (beef or lamb)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped

Instructions

1. Preheat oven to 375°F (190°C).
2. Wash and trim the ends of zucchini. Slice each zucchini in half lengthwise, then scoop out the center to create a boat shape. Set aside.
3. In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
4. Add ground meat to the pan, breaking it up with a spoon. Cook until browned, then add cumin, coriander, paprika, salt, and pepper. Stir well and cook for 2 3 minutes more.
5. Stuff each zucchini boat with the spiced ground meat mixture. Place stuffed zucchinis on a baking sheet lined with parchment paper.
6. Arrange cherry tomatoes around zucchini boats, drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 30 35 minutes or until zucchini is tender and the meat is cooked through.
8. Remove from oven, sprinkle with chopped parsley and mint leaves. Serve warm and enjoy!

Chef’s Insight

Make sure to cook the ground meat until it reaches an internal temperature of 160°F (71°C) for food safety.

Notes

Adjust spices to your desired level of spiciness.