Stuffed Zucchini – Grain Free, Dairy Free

It is the end of summer but there are still a few zucchini around so tonight I made stuffed zucchini, maybe for the last time this year. I love stuffed zucchini with lots of cheese and veggies. But my dd and my mother in law (who lives with us too) cannot have gluten or dairy so I came up with another version that I can make for them. It is quite tasty as well.

This recipe is adapted from a cookbook I love, Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Stuffed Zucchini, Grain Free and Dairy Free

2014-09-15 22:08:19

Serves 8

A delicious stuffed zucchini recipe for all those extra big squash.

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Ingredients

1. 1 large zucchini squash
2. 1 lb. ground beef
3. 1 onion
4. 1 pepper
5. 1 cup corn
6. 1 -2 cups tomatoes, cut up
7. 1 clove garlic
8. 1 -2 tsp chili powder
9. 1 tsp oregano
10. 1 tsp cumin
11. 3/4 cup almond flour

Instructions

1. Split zucchini squash in half lengthwise. Scoop out the seeds and discard. Scoop out more of the flesh with a large spoon and put it aside, leaving a large shell to fill.
2. Saute together ground beef, onion, and pepper until meat is browned.
3. Add in corn, tomatoes, garlic, chili powder, oregano, cumin, and extra zucchini flesh. Cook on medium, stirring often, until liquid evaporates, about 10 minutes.
4. Add in almond flour and mix well.
5. Fill the zucchini shell with the filling and place on a baking pan. Bake in preheated oven at 350 for 40-45 minutes or until zucchini shell is soft enough to cut.

By Jennifer Dages

Adapted from Simply in Season

Adapted from Simply in Season

Purposeful Nutrition: Healing With Food. https://www.purposefulnutrition.com/