I had gestational diabetes when I was pregnant with my daughter last year. So I got pretty good at developing meals that were delicious and could satisfy both my hungry husband and my increasingly picky son.
Incidentally, it was pretty irritating that for the 6 months we ate for my dietary plan, my husband lost the teeny tiny beer belly he had been developing. He got ripped. I stayed the same weight, which was actually the right thing for me (I mean, I was growing a wee human). But still. It is sooooo unfair.
In any case, I have since fallen off the low carb wagon, and have been feeling the need to get back on again. I felt pretty good and healthy, with lots of energy. I also know it is the diet I should be following at least 80% of the time.
For the record, I did NOT do Keto. I do not think keto is a healthy way to live. But I did focus on eating (A LOT) more salads and replacing high sugar/high carb snacks with nuts, veggies, and yogurt.
I also cut out bread– but added in quite a few mournful and angry fist shakes.
But I digress. Here is the recipe:
4 zucchini squashes halved and cored
1 lb ground beef or sweet Italian sausage
1/2 onion chopped small
2-3 garlic cloves chopped
1 package of button or porcini mushrooms chopped
1/2 can tomato sauce
1 tablespoon of white wine vinegar
1/4 cup parmesan cheese
Fresh torn basil (for garnish)
To prep the zucchini, simply cut them lengthwise down the middle and use a spoon to scrape out the softer inner portion of the squash. Leave enough flesh on the squash to ensure the boats don’t collapse in the oven. Save the inner portions the stuffing mixture.
If you are paying attention, you’ll notice that I’m only using 3 zucchinis in this recipe, although I called for 4. I had 4 but they were from Trader Joe’s, which means that one went bad before I was able to cook it. I love TJ’s but you all know the produce has a time limit: Don’t buy any of it unless you are planning to use it within three days.
Turn the oven to 400F.
In a large skillet, over medium high heat brown the meat and add the veggies, giving everything a good seasoning with salt and pepper. Give the onions 5-10 minutes in the pan to soften and become translucent. Then stir in the tomato sauce and vinegar and let simmer on low for a few minutes. This should be rather thick, but if it is a little soupy, just let the sauce reduce.
In the meantime, rub a little olive oil on the zucchinis and lightly season them with salt. Place them open side up on a lined baking sheet.
Fill the boats with the mixture and top with parmesan cheese. Put them in the oven for 20 minutes. As soon as they come out of the oven, sprinkle the fresh basil over the top and serve.