Summer Zucchini Boats
A different but flavorful way to use that home garden or CSA Zucchini
Spring Onion chopped
if not available use 2 shallots
or coconut oil
Grass Fed preferred
Strips of Bacon – roughly chopped
Large Handfuls of Greens
I used a hefty spring mix but you can use spinach or heartier green like kale or collard greens, you just need to sauté a little longer
Shredded Parmesan cheese plus a little extra for topping
Remove the cheese to make this recipe Whole30 and Paleo approved. It’s a good addition, but you won’t miss it!
Fresh Lemon Thyme Spice
If you don’t grow or can’t find feel free to replace with 1 T (fresh) lemon Juice and 1 T (fresh) Thyme
or 2 medium sized
Salt and Pepper to taste
Preheat the oven to 375 degrees
Heat 1 T of duck fat or your preferred cooking oil in a large sauté pan over medium heat.
Brown the Beef and Bacon, then set aside.
While the beef is cooking cut the zucchini in half ‘long ways’ and scoop out the seeds.
Sauté the onions or shallots until clear.
Add the Garlic and Lemon Thyme.
Mix in the greens and cook until just wilted.
Add the beef and bacon back in.
(Optional) Mix in 1 cup of Parmesan Cheese until melted.
Salt and Pepper to Taste.
Place the Zucchini in a 9×13 pan (or whatever fits) and fill them with the sauté mixture.
(Optional) Top with Parmesan cheese.
Cook in the preheated oven 20-30 minutes until the zucchini is fork tender.