If your garden’s producing so many zucchini you can barely keep up, try this simple yet flavorful recipe for AIP Zucchini Boats with a crispy topping. It’s a fast and easy beginner recipe that will help use up a bunch of zucchini in short order.
Be sure to check the notes at the bottom of the recipe for some extra suggestions to spice things up AIP-style or for your non-AIP family! I love recipes you can easily adapt to keep the whole family happy.
Hope you enjoy! ♥
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- 1 Tbsp Extra Virgin Olive Oil
- 1 Small Onion, diced
- 2 Cloves Garlic, minced
- 1 Pound Lean Grass-Fed Ground Beef
- Reserved Zucchini (from step 1), chopped
- 1 Medium Carrot, finely shredded
- 1 Tbsp. Dried Oregano
- 1 Tbsp. Dried Basil
- 1 Tbsp. Dried Parsley
- 1/2 teaspoon Himalayan Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Tbsp. Grain Free Paleo Powder Seasoned Coating Mix
- 1/2 Cup Green Onions, thinly sliced
- 1/4 Cup Grain Free Paleo Powder Seasoned Coating Mix
- 2 Tbsp Extra Virgin Olive Oil
- Wash zucchini and trim ends off. Slice in half length-wise and scoop out the insides to create a boat/cavity deep enough to allow space for your meat mixture. Reserve the zucchini you scoop out.
- Place zucchini boats in a Pyrex baking dish or casserole dish and brush lightly with olive oil. Sprinkle with pinch of Himalayan salt and black pepper if you've reintroduced.
- Mix ground beef, chopped reserved zucchini, shredded carrot and the dry seasonings. Use your hands to ensure everything is well blended.
- In a large skillet, heat 1 Tbsp olive oil and sautee onion until translucent. Add minced garlic and sautee until fragrant.
- Preheat oven to 400 F.
- Add ground beef mixture and sautee until browned. If there is a lot of fat, you can drain it off, I didn't find the need.
- While the filling cooks, mix all topping ingredients together in a small bowl, ensuring there are no clumps and set aside.
- If you're cooking for non-AIPers or want to add more flavor, see the tips below for some additional, optional suggestions.
- Spoon filling mixture into zucchini boats and add the topping mixture. Sprinkle with extra dried parsley if you wish, and a pinch or two of black pepper if you've reintroduced.
- Bake at 400 F for 25 minutes or until zucchini are tender but still al dente in texture. You can opt to broil for a few minutes to ensure the topping is browned and crispy.
- Serve immediately.
- This recipe is VERY adaptable! You can add extra flavor by topping it with cooked and crumbled AIP compliant bacon. Or, try mixing some fauxmato sauce or AIP BBQ sauce in to the filling mixture before adding it to your zucchinis boats (about 1/2 a cup should be enough to half of the ground beef mixture). Add some extra veggies, like chopped mushrooms if you wish. Looking to add some cheesy flavor? Try a sprinkle of Non-Fortified Nutritional Yeast.
- Serving to non-AIPers and want to liven this dish up a bit more for them? Divide your filling mixture and add their favorite pre-made tomato sauce and maybe some hot pepper flakes before adding to their zucchinis boats. You can top theirs with grated mozzarella or Parmesan if they're into that.