Spicy Stuffed Zucchini

My kitchen is done! I’m so relieved. Luckily, it was only 48 hours. I can’t imagine having to wait for a major kitchen renovation. While my kitchen was inaccessible, I ate a leftover frittata that I portioned out with some baked sweet potato fries, and I bought some salads in order to keep it paleo.

The whole time I was unable to cook, this giant sucker was taunting me in the fridge.


Today’s recipe was an effort to shut this guy up. Hehe. This recipe is a modification of a modified recipe. Now, two weeks ago (or so), we had a paleo potluck at our gym, and Nicole, one of the ladies at RCCF, brought in these delicious little zucchini boats. She got the recipe from fastpaleo.com and made a few modifications (original recipe here).

The stuffed zucchini recipe I’m sharing today incorporates some of Nicole’s modifications and a few of my own. Hope you love it!

Spicy Stuffed Zucchini
1 giant zucchini, or about 4 small/medium zucchini
2 strips of bacon (turkey or otherwise), chopped
1lb. ground beef (or turkey)
1 bell pepper, finely diced
1 pasilla chile, finely diced
1 tomato, diced
Green onion (bulb and stem), minced
1 bunch of cilantro, minced
6 oz. of tomato paste
Paprika, cumin, chile powder, dried oregano, red pepper flakes, cayenne pepper, ground garlic, ground onion, pepper, sea salt (to taste)
Fat of choice

Ok, preheat oven to 400 degrees F.

Cut your zucchini(s) in half lengthwise.


Using a spoon, seed them to create a cavity for your filling. Reserve half of the seeded zucchini and chop.


Add a little fat of choice to your zucchini and roast in the oven for 10-15 minutes.

Meanwhile, make sure your veggies are prepped so we can move on to the stuffing (I minced the cilantro after I took this picture).


In a large sauté pan or wok, heat your bacon.


Once it has begun to cook down, add veggies (if your bacon does not give off enough fat, you may need to add some more to sauté your veggies).


Sauté. Add beef (or ground turkey) and break up.


Add tomato paste and seasonings to mixture.


Remove zucchini from the oven (if you haven’t already). Stuff with filling. Serve immediately, or put it back in the oven to keep it warm before serving (lower oven temp!).



Dinner’s done! Just slice, serve, and enjoy !

Paleo Zucchini Lasagna

I’m eating as I write this. It’s really good. The zucchini shows its versatility in this dish. If we can use it for spaghetti, why not lasagna? To achieve the uniform, lasagna-like ribbons, I cut the zucchini with a cheese slicer, not unlike this one. Since the meat gets cooked in the sauce, there is technically no need to bake this. I just baked it to soften up the zucchini a tiny bit. This is soooo delicious and you don’t need a lot to get satisfied. I love how real food fills you up and keeps you full!!!!! Hope you enjoy!


Paleo Zucchini Lasagna (makes one roughly 8″x8″ lasagna)

  • About .5 lbs of ground meat (I used a super lean ground beef and did not need to use additional fat. If you choose to use ground turkey, you may need to add some fat)
  • 1 package of sliced mushrooms (I was a little lazy today)
  • Celery, diced (I used about 1-2 sticks from the stalk)
  • Half a bell pepper, diced
  • About half a carrot, julienned
  • About 1 big handful of fresh spinach leaves
  • 2 medium-large zucchinis, sliced into lasagna-like strips and patted dry
  • 1 package of diced/chopped tomatoes (I used Pomi chopped tomatoes-26.56 oz available at Sprouts)
  • Fresh basil (I just tore it)
  • Seasonings to taste: Salt, pepper, garlic powder, onion powder, Italian seasonings, paprika, oregano, cayenne pepper

Preheat oven to 350 degrees F.

Heat a large pan. Add your meat with some seasonings (season as you go!). Add your veggies, saute and season.

Add your diced tomatoes with the liquid. Add basil and allow to simmer. The sauce will reduce. Get as much water/liquid cooked out as possible. Check for seasonings.

While that’s simmering, begin to layer your sliced zucchini in your dish.

Begin to ladle your meat and veggie mixture onto your noodles. Layer, ladle, repeat as necessary.


Bake for about 20 minutes.