Ingredients

• Garlic - 1 clove

• Italian (flat-leaf) parsley- 1/2 small bunch

• lean ground beef- 3/4 lb

• mozzarella cheese- 8 oz

• tomato- 1

• tomato sauce- 1- 8oz can

• white mushrooms- 1/4 lb

• yellow onion- 1/2 medium

• zucchini squash- 2 medium

• black pepper

• extra virgin olive oil

• Italian seasoning

• salt

• virgin coconut oil

Instructions

1. Preheat oven to 400°F

2. Wash and halve zucchini lengthwise. Scrape out and discard the soft flesh from the middle of each half.

3. Place zucchini halves in a baking dish cut side up. Rub with a little olive oil and season with a little salt and pepper. Place in the oven and bake while you prepare the filling, 15-20 minutes. ( about 1/2 tsp extra virgin olive oil, 1/8 tsp salt, 1/8 tsp black pepper)

4. Heat a sauté pan over medium-high heat.

5. Wash and small dice mushrooms. Wash and small dice tomato. Peel and mince onion and garlic. (1.4 lb white mushrooms, 1 tomato, 1/2 medium yellow onion, 1 clove garlic)

6. Coat bottom of pan with oil. Add onion, garlic, and mushrooms. Stirring frequently, cook until vegetables are softened, 3-4 minutes. (1/2 tbsp virgin coconut oil)

7. Add beef and, breaking apart with a spoon, cook until browned and crumbly, 3-4 minutes. (3/4 lb lean ground beef)

8. Add diced tomato, tomato sauce, Italian seasoning, salt, and pepper. Cook until most of the liquid has evaporated, 2-3 minutes. (1- 8 oz. can tomato sauce, 1 tsp Italian seasoning, 1/4 tsp salt, 1/8 tsp black pepper)

9. Coarsely grate 1/2 cup of mozzarella. (1/4- 8 oz block mozzarella cheese)

10. Remove dish from oven. Fill zucchini halves with beef mixture and sprinkle with cheese. Place back in the oven and bake until cheese melts, 4-5 minutes.

11. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. (1/2 small bunch Italian (flat-leaf) parsley)

12. To serve, place zucchini boats on a plate and garnish with parsley. Enjoy!