Quick & Easy Zucchini Boats
From start to finish, these zucchini boats only take about 40 minutes to prepare. Not only are they simple to make, they are so yummy that they are sure to become a family favorite.
Zucchini is a great source of dietary fiber, which can improve digestive health. On average, one zucchini provides 2 grams of dietary fiber. Fiber is crucial to promoting probiotic health. A fiber-rich diet can help feed your gut microbiome.
Did You Know
Fruits, vegetables, and legumes contain most of their fibers in their skins, with some exceptions. Both soluble and insoluble fibers can be found in different fruits, vegetables, and legumes. It's important to note that fruits, vegetables, and legumes that are safe to consume with the skins on should be eaten as such. These include foods like apples, pears, tomatoes, and so on, have skins that can be sources of fiber.
The Institute of Medicine’s Guidelines recommends that women consume 25 grams of fiber per day for a balanced diet. So you have room to pick and choose what kinds of foods you want to eat on a daily basis and incorporate them easily into your diet.
- 3 medium zucchini
- 1 pound ground beef
- 1/2 cup diced tomatoes
- 1 1/2 cup pasta sauce, divided
- 1 tbsp. Italian seasoning
- Preheat oven to 350 degrees Fahrenheit. Pour the 1/2 cup of pasta sauce in a large glass baking dish and set aside.
- To make the zucchini boats, cut the bottom and the top off the zucchini and then cut in half lengthwise. Using a spoon, hollow out the center of the zucchini halves, leaving about 1/4-1/2 inch shell. Place them flesh side up in a glass baking dish.
- Warm a large sauté pan over medium heat. Add ground beef, breaking it up with a spoon. Sauté them 4-5 minutes until browned. Add in the diced tomatoes, Italian seasoning, and the remaining cup of pasta sauce. Stir to combine and remove from heat once incorporated.
- Stuff the zucchini boats with the beef mixture, dividing it up equally, about 1/2 cup per each boat. Cover the pan with foil and bake for 30 minutes until zucchini is cooked through, but still has some firmness. Top with optional toppings such as a sprinkle of parmesan or more Italian seasoning, and enjoy!
(Recipe adapted from Eat the Gains)
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