Stuffed Zucchini Boats (Paleo, GAPS, SCD, Grain Free)
- Yield: serves 4
Ingredients
Units
Scale
- 4 large zucchini
- 2 tablespoons extra virgin olive oil
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/4 cup white wine (I use Chardonnay)
- 1/4 up almond flour (I use Honeyville)
- 1/2 cup grated Pecorino Romano cheese
- salt and pepper to taste
Instructions
- Preheat oven to 300F.
- Halve zucchini lengthwise and scoop out pulp. I used a grapefruit spoon to do this, but any spoon should work.
- Chop and set aside pulp.
- Meanwhile, spread almond flour on parchment-lined baking sheet and toast it in the preheated oven. (Be careful because it will burn easily.) Set aside to cool.
- Turn up oven to 350F.
- Heat skillet to medium. Once hot, add olive oil and onion and saute until soft.
- Next, add zucchini pulp, tomatoes, garlic, and white wine.
- Raise heat to medium high. Stir constantly until almost all of the liquid is evaporated.
- Salt and pepper to taste.
- Add toasted almond flour and Romano cheese and stir.
- Fill prepared zucchini with mixture.
- Sprinkle a little extra Romano on top.
- Bake at 350F for about 15-20 minutes.
- Then, broil zucchini until tops are nice and brown.