Paleo Mexican Stuffed Zucchini Boats

I got this inspiration from a variety of sources and suggestions from others. I felt it was about time I created a healthy dish with the spices which we are accustomed to with some Mexican dishes. I for one like a bit of spice and yet my husband prefers a lighter bite. Lucky for me the kids like spicy like me! Try these with my Paleo Non-Fried Fried Ice Cream for a complete Mexican meal.

This recipe is really easy and be sure and make extra if you like leftovers. This one is TERRIFIC as a next day or even later snack or meal, warmed or cold. Another great leftovers meal is my Paleo Crustless Quiche. Great for breakfast, lunch or dinner!

I always make any recipe with the option to alter the heat range so it can be suitable in any home, even no spice if that is what you prefer or if you have young kids in the home. Some with IBS, Crohn’s or a healing gut cannot and should not attempt too much in the form of spicy foods.

Enjoy!

yield:4 boats
servings:4
prep time:20 min
cook time:30 min
ready in:50 min
TinaTurbin
Tina Turbin is a celiac advocate, researching and writing about the Paleo diet (inherently gluten-free and grain-free), as well as focusing on developing healthy Paleo gluten-free recipes. Tina is an award winning Paleo recipe developer www.PaleoGlutenFreeRecipes.com and author of the well-known and multi-award winning children’s titles, Danny the Dragon. Tina is the founder of www.GlutenFreeHelp.info, voted #2 .info site the in world in 2009; turning the site over in 2012 to her celiac daughter, Miranda Jade Turbin.Follow Tina on:Facebook - tina.turbin Twitter - @tinaturbin Pinterest - tinaturbin LinkedIn - tinaturbin Instagram - PaleoGlutenFreeRecipes YouTube at glutenfreehelp
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Ingredients
  • 4 large organic green zucchinis
  • ½ pound ground free-range turkey, chicken or grass-fed beef
  • 4 slices Canadian bacon
  • ½ small white onion, chopped fine
  • ½ cup Salsa Verde (no preservatives)
  • 1-1/4 cup chopped cilantro
  • 3 tablespoons coconut oil or olive oil
  • 1-2 tablespoons chili powder
  • 1 tablespoon tabasco sauce (or to taste)
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • Optional: Grass-fed cheese
Directions
  • Preheat the oven to 400F.
  • Cut each zucchini lengthwise down the middle, to make 2 halves from each.
  • Take an apple corer and remove the inside, but be careful not to cut into the dark green. Leave about ⅛ inch on sides and bottom. This will be your “boat”.
  • Take the zucchini pulp and chop semi fine.
  • Heat 1 tablespoon oil on medium until hot.
  • Add the onion and cook until semi-glossy then add the zucchini pulp and saute for 1 minute. You may add some tabasco at this point if you like spicy or hot.
  • Transfer to a deep bowl.
  • Add 1 tablespoon of oil to the same pan and heat oil on medium.
  • Add ground meat and cook until done.
  • Add to bowl with onions.
  • Drain all but 1 tablespoon of the juices and oils and sauté Canadian bacon in same pan until slightly browned.
  • Remove bacon to cutting board - slice into small slices.
  • Add to same bowl.
  • Add Salsa Verde, cilantro, chili powder, Tabasco and salt and pepper to taste.
  • You may add shredded cheese at this point if you desire.
  • Mix all ingredients.
  • Stuff the boats with the mixture and pile them nice and high, then stack them close to one another in a baking dish so they stand upright.
  • Cover with tin foil.
  • Bake for 30 minutes.
  • Remove and let sit still while covered for 5 minutes.
  • If you have extra meat mixture, you may heat the leftover meat as well in the oven.
  • You may serve a little extra protein on the side of each boat with a garnish of cilantro and a touch of hot sauce.
  • Enjoy!

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