Slow Carb: Italian Beef Zucchini Boats
with Fresh Tomato Bruschetta Topping
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
Ground beef, garlic and a touch of tomato fill these zucchini boats with tasty goodness. Nonna-approved kitchen trick: it helps to roast the zucchini first so they’re nicely softened, and toss the flesh into the stuffing. Savour the meatiness of a bolognese, without the pasta carbs, while a garnish of fresh tomatoes and basil spiked with white balsamic brings on a bruschetta boost.
We will send you:
- 250g Canadian-raised lean ground beef
- 30ml Vegetable demi-glace
- 1 Bunch of basil
- 1 Shallot (or onion)
- 2 Tomatoes
- 2 Green zucchini
- 30ml White balsamic vinegar
- 15g Minced roasted garlic
- 15ml Tomato paste
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Sulphites
You will need:
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Total Fat
24 g
Saturated Fat
8 g
Sodium
570 mg
Total Carb
21 g
Sugars
9 g
Protein
29 g
Fibre
4 g
Preparation
Roast the zucchini boats
Preheat the oven to 450°F. Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop the flesh. On a lined sheet pan, toss the zucchini halves with a drizzle of oil, ⅓ of the spices and S&P. Arrange, hollow-sides up, and roast, 14 to 16 min., until tender.
Mise en place
Meanwhile, small-dice the tomatoes. Pick the basil leaves off the stems; roughly chop the leaves. Halve, peel and mince the shallot.
Make the filling
In a large pan, heat a drizzle of oil on medium-high. Add the shallot, tomato paste and ⅔ of the garlic. Sauté, 30 sec. to 1 min., until fragrant and dark red. Add the beef* and zucchini flesh; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the demi-glace and 3 tbsp water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until combined.
Make the bruschetta topping
Meanwhile, in a medium bowl, combine the tomatoes, vinegar, ½ the basil, the remaining garlic, a drizzle of oil and S&P.
Plate your dish
Divide the zucchini boats between your plates. Stuff with the filling. Spoon the bruschetta topping over. Garnish with the remaining basil. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
