This is one of our favorite unique takes on a traditional stuffed zucchini. If you do not like venison, you can also substitute any one pound of ground meat, but for the sake of food diversity we recommend venison or boar here. You can find both venison and boar at Sprout’s or other speciality butcher shops and some grocery stores will have it as well! In addition, this filling can be used with bell peppers if you don’t have zucchini on hand or if it is out of season. To help keep you on track with portion control, weigh the protein filling by placing the hollowed out zucchini on the scale and hitting zero. Then fill boats to desired portion before placing them in the baking dish. If you are making this recipe for meal prep (a great option!), simply weight out containers of the filling for each day and add the zucchini on the side so it doesn’t get mushy!
4 medium zucchinis, cut in half length wise & hollowed out
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, finely minced
1 tsp paprika
1 tsp sea salt
1/2 tsp pepper
1 lb venison (or substitute with lean ground meat)
1 lb ground pork (or substitute with fatty ground meat)
8oz tomato sauce
1 tbsp GF Worcestershire sauce
1/4 cup parsley, chopped
Preheat the over to 350 degrees. Cut the zucchini in half length wise. Take a paring knife down each half next to the skin and then spoon out the center of the zucchini flesh. Rough chop the flesh (center) and set aside.
Place the olive oil in a large skillet over medium high heat with the onion. Let the onion cook for about 3 minutes. Add the garlic, paprika, salt & pepper, then cook for another 2 minutes.
Place the venison and pork in the pan and brown while breaking it apart with the back of a wooden spoon. Add the tomato sauce, Worcestershire sauce, and the chopped zucchini flesh, letting it simmer for 15 minutes. Taste and season with additional salt and pepper if needed.
Place the hollowed out zucchini on the scale. Press zero and then fill to desired portion. Fill a rectangular baking dish with about 1/4 inch of water and place the zucchini in the water meat side up. Cover the pan with tin foil.
Place the pan in the oven and cook for 35 minutes. Take off the tin foil for the last 15 minutes of baking.
Take the boats out of the oven and sprinkle with parsley to serve.
Nutrition Facts (per 6oz of filling and half a zucchini): 324 calories, 17g fat, 7g carbs, 35g protein