Over the years, my mother has treated my family with her own delicious spaghetti sauce recipe.  Last night, we had it over squash noodles, but had way too many leftovers. Hence, I came up with the idea to make Zucchini Boats with the extra meat sauce! This is a low carb, high protein meal – perfect for dinner because the carbs won’t just sit on the body.

I will explain how my mom makes the spaghetti sauce, which had a chance to sit overnight so the spices really combined.  Maybe do what we did: one night for dinner, make this sauce and have it over gluten free pasta. Then, the next night use the leftover sauce to make these zucchini boats like I did!

Ingredients

• 1 pound organic ground meat
• 1 medium onion, chopped
• 3 heaping Tablespoons of Italian seasoning
• 1 Tsp salt & pepper
• 1 can organic tomato sauce (15 oz)
• 1 can organic diced tomatoes (15 oz)
• 5-6 zucchinis
• Daiya Cheese, Mozzarella style (dairy free)

Instructions

1. In a large sauce pan, add the onions and meat. Add the spices and with the spatula, break apart the meat and saute with the onions until the meat is no longer pink. Taste test the meat at this point – you want to make sure it is nice and seasoned/not bland.
2. Add the tomato sauce and diced tomatoes and set to simmer for 20 minutes.
3. Preheat the oven to 400 degrees F.
4. Grease a cookie sheet.
5. Slice open the zucchinis, lengthwise, and with a spoon, scrape out any seeds. Dig deep enough to form a dip in the zucchini.
6. Set the zucchini’s on the cookie sheet and pour in the meat sauce to fill each divet. Add as much cheese on top as you want.
7. Cover with aluminum foil and put in the oven for 20-25 minutes.
8. Remove from the oven and serve with chopped fresh basil (optional).

Enjoy! 🙂

Let’s be social! Instagram, Facebook, and Twitter