I have a quick low-carb, low-fat meal that you can make in a jiffy if you are craving pizza. It’s also a great way to sneak in some veggies if you live with a picky eater. It may even be kid-friendly, but I have not tested it on kids so I can’t say that with certainty.
I try to avoid pizza altogether because I have absolutely no portion control when it comes to pizza. A large pepperoni with mushrooms and olives can disappear in 20 minutes if placed in front of me. I could never consume an equal amount of pasta, burgers, burritos, or cakes, but you put a pizza near me and I just can’t stop! I LOVE pizza, and am happy I can now get my pizza fix guilt-free.
For this recipe, I used 1 pound of group beef added to store-bought Marinara sauce and served it over regular pasta for my husband. Since pasta is on the “No” list when it comes to Paleo eating, I had to change it up a bit for myself. Technically, cheese isn’t Paleo either, but I had to cheat a little bit. Don’t tell. If you do not have a pasta eater in the house, I would suggest making the same amount of sauce and serving the leftovers with spaghetti squash.
Guilt-Free Zucchini Pizza Boats
Makes 4 boats (with leftover sauce)
- 2 zucchini
- 1 lb. ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- Your favorite brand of pasta sauce – I used about half of a 24 oz jar of Marinara
- Mozzarella cheese
- Parmesan cheese
- Cut the zucchini in half and use a spoon to scoop out some of the flesh. You want to leave at least 1/4 inch thickness so that your zucchini boats hold up when you pick them up to eat them.
- In a pot, cook the onions and garlic for 3-4 minutes or until fragrant. Add the ground beef and brown. Add the pasta sauce and heat through.
- Fill the raw zucchini with meat sauce and bake in a 325˚ oven for 8 minutes.
Note: Do not cook the zucchini beforehand. I did this the first time around and while it still tastes great, it can’t be eaten as a “boat.” Zucchini has a high water content so if you cook it too long it gets flimsy and will need to be eaten with a knife and fork.
- AFter 8 minutes, top with cheese and bake for an additional 3 minutes or until cheese is melted and bubbling.
- I did not have any fresh basil on hand, but if you happen to have some lying around, garnish with fresh basil!