This is a low carb recipe.
- 4 medium zucchini
- 1 pound lean grass fed ground beef
- 1 medium onion, chopped
- 1 stalk organic celery, chopped
- 2 cloves of garlic, chopped
- 2 tablespoons nut free pesto (made ahead)
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup Romano Cheese
- 1 cup marinara sauce (made ahead)
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons of extra virgin olive oil
Pre-heat oven 375F.
Make the marinara sauce ahead of time. Shown here in a skillet. While the sauce is simmering on low start on the rest of the dish.
To Prep Zucchini
Scrub clean. Half each zucchini lengthwise. Hollow each seeded half with a spoon. Chop the centers, and set aside. They will be used in the meat mixture.
Place the zucchini halves, face up, on a baking sheet, and place in the lowest rack of the oven and bake for 6 minutes.
Take them from the oven and set aside to cool till they are to be used.
For the Stuffing:
In a large skillet heat up the oil to sauté the onions with garlic, then add the zucchini centers and celery. Cook through until the onions are translucent.
Add beef. With wooden spoon chop up the ground beef into smaller pieces. Cook beef through till browned.
Add pesto, and mix in with grated cheese.
Fill each zucchini half with meat mixture.
Place on baking sheet.
Top with a spoonful of sauce and a sprinkle of mozzarella cheese.
Bake, uncovered, for 35 minutes or until the zucchini is fork tender.