All abroad! Zucchini boats- gluten free, dairy intolerant

There comes a time when you still cook with an ingredient because you love its taste, but you just have to figure a a different way to enjoy it.

My boys at home, love meat at any meal, so I thought, why not try something with my love for zucchini?

Sous chef Rhys also loves the idea of anything vehicle related, such as a car, truck, or boat.



Makes 4 boats


1 pound ground beef 

5 Tablespoons olive oil

Salt and ground pepper to taste 

6 zucchinis 

3 garlic cloves, peeled and mashed (recommend using a food processor)

8 1/2 ounces canned artichoke hearts 

Juice 1/2 lime 

Replace spinach with 1 1/2 cups broccoli, cooked 

4 ounces goat cheese 



Preheat oven to 350 F and grease a baking pan.

Slice each zucchini in half lengthwise. Then, use a spoon to scoop out the insides of the zucchini to make small wells for the filling. Arrange the boats on the baking sheet. Drizzle with olive oil and season with salt and pepper.

Place meat, oil, salt and pepper in a skillet and cook on medium heat until no pink and cooked through.

Add cheese and garlic to a bowl of a food processor. Process until combined and smooth. Then add in the spinach and artichoke, and scooped out zucchini bits. Pulse until pureed or are mostly broken up. Remove from bowl and mix to combine with meat.

Divide the mixture evenly into each zucchini boat, spreading to fill the entire well. Bake for 15-20 minutes or until the zucchini is tender and the cheese is melted and golden.

Cook any extra filling in an oven safe bowl alongside stuffed boats. Enjoy warm!



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