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2 med Zucchini
1 med Onion, chopped
½ lb Ground meat, (lean ground beef, chicken, turkey or sausage)
¼ cup Chopped green or red peppers (optional)
¼ cup Chopped tomatoes, fresh or canned
¼ tsp Pepper
¼ cup Seasoned tomato sauce (pizza sauce, catsup, salsa, spaghetti sauce, etc)
2 tblsp Grated parmesan cheese (optional)
1. Cook ground meat and chopped onion in large skillet over medium heat until onion is soft and meat has lost its pink color. Remove to a bowl and cover lightly with a plate or cover.
2. Cut zucchini in half length-wise. Using a spoon, remove the large seeds and discard. Remove some of the meat of the zucchini, leaving about ¼ inch around the edge to form a boat. Chop the removed zucchini and add to the cooked meat in the bowl; cover bowl.
3. Place the zucchini in the large skillet, boat side up. Cover with vapor valve closed and cook on medium heat about 3 minutes.
4. While the boats are cooking, cut the tomatoes into chunks and add to the meat mixture. Add the cheese, cut peppers, and pepper. Mix lightly.
5. Uncover skillet and fill the boats with the meat mixture, drain each spoonful as you fill the boats. Add the liquid remaining in the bowl to the bottom of the skillet, below the boats, for a bit of additional moisture.
6. Cover and cook on low heat for about 15 minutes or until the zucchini boats are tender when pierced with a fork. Lift the cover and top each boat with a bit of seasoned tomato sauce. Cover and cook 1 minute to heat the sauce.
7. Use a wide spatula or two large spoons to lift the boats from the skillet to serving plate. Top each boat with some additional tomato sauce and a bit of grated cheese. Serve with hearty bread and mixed salad for a complete meal.
Servings: 4
Yield: 1 boat each/serving
Nutrition Facts:
Nutrition (per serving): 186.7 calories; 59% calories from fat; 12.0g total fat; 42.5mg cholesterol; 213.2mg sodium; 446.6mg potassium; 8.7g carbohydrates; 1.5g fiber; 6.0g sugar; 7.2g net carbs; 11.5g protein.
>BR>
Diabetic Exchange: using lean meat, 1 boat = 1 vegetable, 2 lean meat
Cooking Tips:
Be creative:
* Large zucchinis can be used, use only one, cut length-wise and filled. Cut into portions when served.
* Use left-over hamburgers or other meat, just crumble or dice and add as the onion cooks.
* Leftover casseroles can be used to fill the boats; just replace the meat mixture with the casserole.
* Use what ever cheese you have on hand, just crumble or shred and mix into the meat mixture.
* Add leftover stuffing to the meat mixture.
* Add mushrooms, celery, eggplant, shredded carrots, or other vegetables. If they are raw, add with the onions, cooked vegetables add with the tomatoes and cheese. Cut all items into small pieces so they will mix with the meat and form a stuffing for the boats.
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