There’s a hurricane happening right now where I live…
So, I’m going to keep cooking delicious meals and eating well while I can. That is, before my power goes out and I’m stuck eating chips and bread for a couple of days.
Although I love carbs, there’s definitely times where I try to watch how many I eat. I’ve been playing with substituting carbs out for vegetables in a lot of recipes, and it is really helping me maintain my intake. One of my favorite substitutes so far is cauliflower rice. I love rice, so I wasn’t sure if this would be something I would actually like. But, DAMN. It’s good. And the easiest thing. You just grate cauliflower, place it in a pan, and sauté it with some seasonings. Try it.
And if you’re a mama, it’s a great way to trick your kids into eating their veggies!
These Zucchini Boats are perfect for you non-carb lovers. Or anyone just trying to eat healthier.
Also, there’s very few ingredients that you need for the recipe. Which makes it even better!
This recipe is enough to feed 2-3 people, but it’s a really easy recipe to double if you need more.
3 LARGE zucchinis (I used small in this recipe because that’s all I had. But I highly suggest you use larger ones!)
1 lb LEAN ground turkey (or chicken, or beef)
1 jar pasta sauce (I use Newman’s Own Tomato and Basil. Honestly, you can use whichever flavor you like. Or even make your own, which would make this recipe taste amazing. But for now, we’ll make this easy.)
CHEESE (I use mozzarella, but parmesan is delish too.)
1 tsp garlic powder
salt and pepper (to taste)
Start by preheating your oven to 350 degrees. Grab a cookie sheet and line it with aluminum foil. Spray cooking spray on it if you’d like to keep the zucchini from sticking!
Put some oil in a sauce pan, and place it on medium heat.
Go ahead and put in your meat, breaking it up while it cooks. Add in your garlic powder at any time while you cook the meat.
While your meat cooks, prep your zucchini.
Make sure your zucchini is washed and then place it on a cutting board. Cut it in half long ways, creating 2 sides to each one. Take a spoon and scrape out SOME of the inside of each half. I say some, because you don’t want to remove a lot of the vegetable, since it is part of your meal. Just remove enough of it to where you can place your cooked meat.
Place all of the semi-hollowed out zucchinis on your cookie sheet.
Once your meat is cooked, add in your sauce. You may not need a whole jar, depending on how much you like, Mix it all up and add your salt and pepper to taste. Once your sauce is warmed up enough and mixed in with the meat, take it off the heat.
Spoon in your meat/sauce mixture into your zucchinis. Don’t be worried if some of it spills out over the top. This is really done to preference so how ever little or much you want is all up to you.
Sprinkle some cheese (again, don’t be shy) over your masterpiece.
Then, pop those into the oven for about 30 minutes, until your zucchini is cooked through.
These are great on their own, but I like them with cauliflower rice or sweet potatoes.
Either way, these are a great way to have dinner with less carbs and more full bellies.