By this time of year, many of us have significantly increased our mileage in preparation for our upcoming half or full marathons. One obstacle we all face is how to replenish all of the fuel we have burned going those longer distances. If you’re worried about good nutrition, or if you just really want to keep yourself from downing an entire pizza, the following recipe is for you. Filled with lean protein and chock-full of veggies, Stuffed Zucchini boats will replenish the fuel you’ve burned while leaving you full and feeling satisfied. Enjoy!
Stuffed Zucchini Boats
1 large zucchini, sliced in half with insides scooped out and reserved
1 lb ground pork or beef mixed with 1 tsp each of the following: garlic powder, onion powder, ground pepper, dried parsley, dried basil, and dried oregano.
2 cups shredded cabbage
2 TB chopped green onion
¼ cup mozzarella cheese
Set oven to 400 degrees. Lay sliced zucchini cut side up on a baking sheet. Brush each half with olive oil and sprinkle with ground black pepper. Mix ground pork or beef with spices. Brown meat in a sauté pan. Once meat is done, add it to a large mixing bowl with the reserved zucchini and cabbage and mix together.
Divide mixture among the sliced zucchini, filling them entirely. Bake at 400 for 30 minutes. Remove from oven and top with cheese and green onion. Return to the oven just until the cheese melts. Let zucchini boats cool just slightly, and then cut and serve! Enjoy.
For a vegetarian option, used cooked quinoa, lentils or buckwheat in place of the meat.
Big River’s Recipe Guru is Becky Cutright, one of our wonderful START Coaches, who has an amazing fitness and weight loss story of her own.