Stuffed Zucchini Boats (Paleo, GAPS, SCD, Grain Free)
Serves: serves 4
  • 4 large zucchini
  • 2 tablespoons extra virgin olive oil
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • ¼ cup white wine (I use Chardonnay)
  • ¼ up almond flour (I use Honeyville)
  • ½ cup grated Pecorino Romano cheese
  • salt and pepper to taste
  1. Preheat oven to 300F.
  2. Halve zucchini lengthwise and scoop out pulp. I used a grapefruit spoon to do this, but any spoon should work.
  3. Chop and set aside pulp.
  4. 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.
  5. Turn up oven to 350F.
  6. Heat skillet to medium. Once hot, add olive oil and onion and saute until soft.
  7. Next, add zucchini pulp, tomatoes, garlic, and white wine.
  8. Raise heat to medium high. Stir constantly until almost all of the liquid is evaporated.
  9. Salt and pepper to taste.
  10. Add toasted almond flour and Romano cheese and stir.
  11. Fill prepared zucchini with mixture.
  12. Sprinkle a little extra Romano on top.
  13. Bake at 350F for about 15-20 minutes.
  14. Then, broil zucchini until tops are nice and brown.
Recipe by my BIG FAT grain free life at