Pumpkin and Beef Stuffed Zucchini Boats
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Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the zucchinis in half lengthwise and scoop out the seeds, creating "boats." Brush with a little olive oil and place them cut side up on a baking sheet.
- 3
In a skillet over medium heat, add olive oil, then sauté the garlic, carrot, and celery until softened (around 5 minutes).
- 4
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- 5
Stir in the pumpkin puree, oregano, thyme, paprika, salt, and pepper. Mix until well combined and heated through.
- 6
Spoon the beef and pumpkin mixture into the zucchini boats, packing it gently.
- 7
Bake the stuffed zucchinis in the preheated oven for about 25–30 minutes, until the zucchini is tender but still holds its shape.
- 8
Remove from the oven and sprinkle with fresh parsley before serving.
A delightful and healthy dish that combines the earthiness of pumpkin, the heartiness of ground beef, and the freshness of zucchini and herbs. This meal is gluten-free and dairy-free, making it a perfect low inflammation option!
