Paleo Stuffed Zucchini Boats

I was visiting some friends who have a great little garden that I knew I needed to utilize, so we made some Paleo Stuffed Zucchini Boats with bacon.  Though I was unsuccessful in converting them to the paleo lifestyle (haha, just kidding, I don’t try and push people who aren’t interested), it was a great visit.

I spent a week at their house, helping with some of the cooking, and providing the company of a fellow-adult (they’re new parents, which we all know what that looks like), and a little sanity in a house with a teething child.

This is one of my closest friends from pharmacy school, one of the two women I was a maid of honor for (my sis being the other).  I think both of these women have chosen their husbands very well, and I love spending time with both couples. They’ve both put together pretty nice lives which I get to peek in at periodically.

It’s kind of weird being the single guy visiting and helping out.  We joke about what the neighbors think when I show up after the man of the house leaves, and then the times when I leave before he returns.  Way to go Raj: get the rumors flying.

But if there was anything worth talking about, it was probably the Paleo Stuffed Zucchini Boats!

Paleo Stuffed Zucchini Boats

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• Author: Raj - www.ThePrimalDesire.com
• Total Time: 27 minute

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Ingredients

Scale 1x2x3x

• 2 medium zucchini (split lengthwise, and seeded)
• 2 strips bacon (chopped into 1/8–1/4 inch squares)
• 1/2 sweet onion (diced)
• 2 large white or brown mushrooms (finely diced)
• 1 Tbsp olive oil
• 4 tsp balsamic vinegar
• salt to taste

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Instructions

1. Preheat oven to 400 F.
2. In a frying pan over medium heat, saute onions, salt, and mushrooms in olive oil until onions begin to soften.
3. Add bacon.
4. Remove from heat before bacon is crisp.
5. Stir in balsamic vinegar and add more salt if needed.
6. Lay zucchini halves cut-side up on a cookie sheet.
7. Spoon mixture into each zucchini half.
8. Cook for 10-20 minutes*, depending on desired softness.
9. Serve and enjoy!

Notes

*Cooking time will depend on the size and type of zucchini used (green zucchini will cook faster than the yellow zucchini’s used in this recipe)

• Cook Time: 10-20 min
• Method: oven