Venison Zucchini Boats

Venison Zucchini Boats

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This is a unique take on a traditional stuffed zucchini.  You can also substitute any one pound of ground meat, if you do not like venison. You can even use ground boar. You can find both venison and boar at Sprout’s or other speciality butcher shops and grocery stores. In addition, this filling can be used with bell peppers if you do not like zucchini. To help keep you on track with portion control, weigh the protein filling by placing the hollowed out zucchini on the scale and hitting zero. Then fill boats to desired portion before placing them in the baking dish.

INGREDIENTS

1 Tbs olive oil

1/2 lb venison

1/2 lb ground pork

1 small can tomato sauce (8oz)

3 cloves garlic finely minced

1 small onion diced

4 medium zucchini- cut in half length wise and hollowed out

1/4 cup chopped parsley

1 tsp paprika

1 tsp sea salt

1/2 tsp pepper

1 tbs GF Worcestershire sauce

DIRECTIONS

Cut the zucchini in half length wise.  Take a paring knife down each half next to the skin and then spoon out the center of the zucchini flesh.  Rough chop the flesh (center) and set aside.

Place the olive oil in a large skillet over medium high heat with the onion.  Let the onion cook for about 3 minutes and then add the garlic, paprika, salt and pepper and cook for another 2 minutes.  If you like a little heat add a pinch of red pepper flakes.   Place the venison and pork in the pan and brown while breaking it apart with the back of a wooden spoon.   Add the Worcestershire sauce, tomato sauce, and the chopped zucchini,  and let simmer for 15 minutes.  Taste and season with additional salt and pepper if needed.

Place the hollowed out zucchini on the scale.  Press zero and then fill to desired portion adding about 1 oz for zucchini and sauce.   Fill a rectangular baking dish with about 1/4 inch of water and place the zucchini in the water meat side up.  Cover the pan with tin foil.

Place the pan in a 350 degree preheated oven and cook for 35 minutes.   Take off the tin foil for the last 15 minutes of baking.

Take the boats out of the oven and sprinkle with parsley to serve.

NUTRITIONAL VALUE PER 4 0Z FILLING: calories 281, fat 15.3g, carbohydrates 8.5, protein 27.4g