Zucchini Boats

Ingredients

Makes 8

4 medium zucchinis

1 tbsp avocado or olive oil

1 lb ground beef (grass fed, if possible)

½ white or yellow onion, diced

3 cloves of garlic, minced

1 tbsp dried oregano

1 tsp dried marjoram

½ tsp red pepper flakes

½ tsp sea salt

¼ tsp pepper

24 oz marinara sauce

Optional Toppings

Pecorino Romano cheese

Fresh basil

Instructions 

1. Preheat the oven to 375 F and lightly coat your baking dish with a light drizzle of olive or avocado oil.
2. In a skillet, add 1 tbsp olive oil and onions, along with a pinch of salt, and saute over medium-low heat for 5-7 minutes, or until onions are soft.
3. Add garlic and cook for 1 minute or until fragrant. Be sure to stir continually so the garlic does not burn.
4. Move the onions and garlic to the side of the pan and add the beef. Break up the beef with your spatula. Once the beef is almost cooked through, add the salt, pepper, oregano, marjoram, and red pepper flakes, and combine.Add the marinara and gently stir until everything is incorporated. Raise the heat slightly and bring the mixture to a bubble for 2-3 minutes, then reduce the heat and let the sauce simmer for 15-20 minutes or until thickened.
5. In the meantime, prepare your zucchini by slicing them in half lengthwise and removing the flesh with a spoon. Assemble the zucchini in your oiled baking dish and season with a pinch of salt.
6. When the mixture has thickened, carefully scoop the mixture into the cavity of the zucchini. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes.
7. Top with grated cheese and basil, and enjoy!

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