Recipe of the week Italian Stuffed Zucchini Boats 


Makes 4 servings 

Macros with lean ground beef and 2 tbsp lite ricotta cheese:

Calories: 400

Pro: 56.3g

Carb: 17.2g

Fat: 10.2g



2 Cloves of Garlic

1 Small Bunch Italian parsley (optional)

1 ½ lb Lean Ground Beef or Turkey 

2 Tomatoes

2 8oz cans Tomato Sauce

½ lb White or Baby Belle Mushrooms (white are more mild, bella have more mushrooms taste)

1 med Yellow Onion

4 med Zucchini Squash

Small container Ricotta Cheese (optional but delicious)


Black Pepper

Olive Oil

Italian Seasoning


Coconut Oil



  1. Preheat oven to 400°F.
  2. Wash and halve zucchini lengthwise. Scrape out and discard the soft flesh from the middle of each half. (4 Zucchini)
  3. Place zucchini halves in a baking dish cut side up. Rub with a little olive oil and season with a little salt and pepper. Place in the oven and bake while you prepare the filling, 15-20 minutes. (about 1 tsp oilve oil, ⅛ tsp salt, ⅛ tsp black pepper)
  4. Heat a large sauté pan over medium-high heat (this will need to be big enough to hold the sauce you are about to make and the ground beef, you could use a large pot if you don’t have a saute pan big enough).
  5. Wash and small dice mushrooms. Wash and dice tomatoes. Peel and mince onion and garlic. (½ lb mushrooms, 2 tomatoes, 1 med yellow onion, 2 cloves garlic)
  6. Coat bottom of pan with oil. Add onion, garlic, and mushrooms. Stirring frequently, cook until vegetables are softened, 3-4 minutes. (1 tbsp coconut oil, or you can use a non-stick spray if you have one).
  7. Add your ground meat and, breking apart with a spoon, cook until browned and crumbly, 3-4 minutes. (1 ½ lb lean ground beef or ground turkey)
  8. Add diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Cook until most of the liquid has evaporated, 2-3 minutes. (2 8oz cans tomato sauce, 2 tsp, italian seasoning, ½ tsp salt, ¼ tsp pepper)
  9. Remove dish from oven. Fill zucchini halves with beefy sauce mixture, top with a carefully measured dollop (1-2 tablespoons) of Ricotta cheese and a few chopped parsley leaves. Enjoy! 



Categories: WOD