Cheesy Beef and Mushroom Zucchini Boats {gluten free – Primal}

 Cheesy Beef and Mushroom Zucchini Boats

You know those nights when you’re craving a big fat pizza? And then you remember that it’s loaded with carbs and you start feeling guilty about having some for dinner? Well, those boats were born out of this state of mind. They have -almost- all you love in a pizza minus the crust. By using zucchini instead of grain-based crust you save A LOT on the calorie/carb bill and that means that you get to eat a double portion of cheese!

 Cheesy Beef and Mushroom Zucchini Boats

For a least a month and a half, I’ve basically given up on dairy but on occasions I still love me some good melted cheese. And those boats are loaded with cheese. As you can see, I used a baking sheet instead of a baking dish. Yes, it’s messy but I totally made it on purpose. You see, I wanted the cheese to melt all over the sheet so I can “clean” it by the spoonful. I’m sneaky – and totally glutton too.

 Cheesy Beef and Mushroom Zucchini Boats

Cheesy Beef and Mushroom Zucchini Boats


Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 242 kcal

Ingredients

  • 6 small zucchini
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 7 oz sliced mushrooms
  • 1 cup chopped fresh basil
  • 1 cup tomato sauce I used passata
  • 2 cups reduced fat shredded cheese

Instructions

  1. Preheat oven to 350F. 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 or arrange in a baking dish.
  2. Heat olive oil in a non-stick skillet. Cook garlic for about 1 minute then add zucchini meat. Cook for 1 to 2 minutes then add mushrooms and cook for an additional minute. Add ground beef and cook until no longer pink. Drain as much liquid as possible. Season with salt and pepper.
  3. In a small bowl, combine tomato sauce with 1/2 cup chopped basil. Spread about 1/2 tablespoon sauce per boat. Stuff with meat mixture and top with shredded cheese.
  4. Bake for about 15-20 minutes or until cheese is melted and starts to be crispy. Remove from the oven and top with remaining basil. Serve immediately.

Recipe Notes

Leave out cheese to make paleo friendly.

Nutrition Facts
Cheesy Beef and Mushroom Zucchini Boats
Amount Per Serving (2 boats)
Calories 242 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Sodium 512mg 21%
Potassium 1056mg 30%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 7g
Protein 29g 58%
Vitamin A 17.2%
Vitamin C 48.3%
Calcium 21%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.

 Cheesy Beef and Mushroom Zucchini Boats

 Beef and Mushroom Zucchini Boats


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posted in
Beef Gluten free Low carb Main Dishes Meat Primal Recipes
14 Comments
  1. This sounds fabulous! Once upon a time I tried to create a recipe for stuffed zucchini, and was very disappointed in what I came up with. So it’s really nice to find a recipe that I’m confident I will like. As will my husband. 🙂

  2. This recipe was GREAT! My husband said it was definitely a keeper. I did hald zucchini and half poblano peppers. Both were great!

  3. Found this on Pinterest and made it tonight, it was soooooo GOOD!!! I didn’t have tomato sauce so I used Alfredo sauce and I added some jalapeño pepper, I loved it!!! and will deffinaty make again and cant wait to try it with tomato sauce next time!!!

    1. I’m sure the Alfredo sauce added some extra yumminess! I’m glad you enjoyed the recipe Amanda, thanks for stopping by and letting me know 🙂

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