There has been an abundance of zucchini and squash this season and I’ve been having fun cooking up different recipes.
From my own garden to the farmers market, these healthy ingredients have provided quite the bounty this summer. Zucchini comes in a variety of colors and provides many health benefits. Low in calories and loaded with anti-inflammatory properties, zucchini are also a great source of Vitamin C and antioxidants. They are high in potassium, support a healthy gut and digestion and help cool the body during hot summer months.
Zucchini boats and cups are super easy to make and they’re fun to do while sharing quality time with family. If you cannot find these adorable 8-Ball Zucchini, you can make boats with long ones. Instead of cutting off the tops, cut the long ones lengthwise.
Stuffed 8-Ball Zucchini Recipe
Ingredients:
4 large round zucchini
1/2 onion, chopped
2 garlic cloves, diced
1 pepper (any color), chopped
1 pound of lean meat (bison, turkey, beef)
1 cup quinoa (cooked)
2-3 Tablespoons avocado oil
1/2 Tablespoon Italian Seasoning
1/4 Cup Fresh Basil, chopped
Optional: Fresh grated cheese like goat or sheep cheese
Directions:
Preheat oven to 375 degrees.
Carefully cut tops off of zucchini with a sharp kitchen knife. Place stems to the side.
Using a melon baller or knife and spoon, carefully scoop out the inner flesh of the zucchini, leaving a little flesh as the shell.
Place cups in a lightly greased roasting dish and cook for 10 minutes. When removed from the oven set aside and lightly cool for handling.
Heat avocado oil in a skillet or cooktop pan on the stovetop over medium heat. Cook the chopped onions and peppers for about three minutes. Add the garlic and cook for another couple of minutes. Set aside in a bowl.
In the same stovetop pan, cook the meat until throughly cooked through. Add the dry seasoning and combine with the onion and pepper mixture. Add in the cooked quinoa and toss with the fresh basil. Combine all ingredients and spoon the mixture into the shells.
Tightly pack the cooked mixture into the cups. You may have some mixture leftover. This can be stored in an airtight container for later use.
Roast uncovered for 15 minutes. If adding cheese, do so now and roast another 12-15 minutes or until the zucchini is tender to the touch and the filling is lightly browned.