7 Days Fun of Clean RecipesDownload
30Dec, 14
Clean Food Love
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Real Comment Left on the  CFC Facebook page – “Made these for lunch the other day and they were FANTASTIC…never go wrong with one of Rachel’s recipes!!’ – Amanda

I was CRAVING lasagna tonight, but decided to use THIS recipe instead…Italian stuffed zucchini did the trick!

Sometimes I sprinkle with a little parmigiano or mozzarella cheese, simply because we don’t eat cheese often..maybe 3x per month.

15 minutes prep
15 minutes bake time
Makes 6 boats


  • 3 medium zucchini, cut in half lengthwise, most of flesh scooped out. Sometimes I brush zucchini flesh lightly with extra virgin olive oil, & sprinkle with garlic powder.
  • 1 lb lean ground meat, browned, & drained well(season with sea salt and pepper, and cook a diced onion, & 3 diced stalks of celery with the meat.)
  • 1 green bell pepper, diced tiny
  • 4 mushrooms diced small
  • 1-24 oz glass jar of all-natural Marinara sauce. (look for lowest sugar content, & minimal ingredients)
  • 1/2 tsp garlic powder or fresh minced garlic
  • 1 Tbs dried or freeze dried Italian herb blend


  1. Preheat oven to 375 degrees
  2. Combine all ingredients (besides zucchini) in a large bowl, gently, until combined well.
  3. Scoop mixture into zucchini halves.
  4. Place zucchini boats on a flat sheet pan. (I first lined pan with parchment)
  5. Bake in your preheated 375 degree oven for about 15 minutes, or until hot throughout.
  6. If topping with cheese; do so during the last 4 minutes of cook time.
  7. These would also be great on the grill!

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