Are you planting zucchini in your garden this summer?  Well here is a perfect recipe to use up this year’s bounty.

This recipe is low in carbs, but pack a vegetable punch.  You can choose to add the parmesan cheese or leave it out.  Both ways are delicious.

  • 2 medium zucchini
  • 1 cup chopped mushrooms
  • 2 cups fresh spinach
  • 1 tablespoon butter or ghee
  • 1 pounds ground beef
  • 1/2 teaspoon garlic powder
  • 1 to 1 1/2 tablespoons of Italian seasoning
  • 1/4 teaspoon salt
  • 1 cup tomato sauce
  • 1/2 cup parmesan cheese (optional)
Preheat the oven to 400 degrees F.  Scoop out the insides of the zucchini.  I cut a a little grid in the zucchini to scoop it out.  It comes out in little squares that I use in the recipe.  Add the chopped zucchini guts and mushrooms to a large skillet. Place the scooped out zucchini shells into a 9 by 13 baking dish. Cook the chopped zucchini and with butter and ghee.  Add in the ground beef.  When the ground beef is almost done cooking, add in the spinach.  Once the ground beef is browned, add the seasonings and tomato sauce.  Then you can add in almost 1/2 a cup of parmesan cheese.  (save a bit to sprinkle on top)  Fill the zucchini shells with this mixture then top with remaining cheese.  Cover and bake for 20 minutes until the zucchini is tender.