Lean ground beef (93% lean): 85g (3 oz), Zucchini (medium): 200g (1 whole), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Tomato: 50g (1/2 medium, diced), Mozzarella cheese (part-skim): 15g (1 tbsp, shredded), Breadcrumbs (whole wheat): 15g (2 tbsp), Olive oil: 5ml (1 tsp), Italian seasoning: 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Cut the zucchini in half lengthwise and scoop out the center to create boats. Chop the scooped zucchini flesh and set aside. 3. Heat 5ml olive oil in a skillet over medium heat. 4. Add 25g diced onion and cook until translucent, about 2-3 minutes. 5. Add 3g minced garlic and cook for 30 seconds. 6. Add 85g lean ground beef and cook until browned, about 5 minutes. 7. Add the chopped zucchini flesh, 50g diced tomato, 1g Italian seasoning, a pinch of salt, and 1g black pepper. Cook for another 2-3 minutes. 8. Stir in 15g breadcrumbs. 9. Fill the zucchini boats with the beef mixture and place in a baking dish. 10. Sprinkle with 15g shredded mozzarella cheese. 11. Bake for 20-25 minutes until the zucchini is tender and cheese is melted. Serve immediately.
