Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

(Yield: 1 Serving | 2 Zucchini Halves)

Bring comfort food back to the menu with these hearty low-FODMAP beef stuffed zucchini boats that are 100% SIBO-friendly. Tender zucchini halves are hollowed out and stuffed generously with seasoned lean ground beef, sweet red bell pepper, green onion tops, herbs, and gluten-free breadcrumbs, then finished with a savory sprinkle of aged Parmesan cheese. Baked until the zucchini is fork-tender and the filling is rich and bubbly, this single-serving dish offers a classic Italian-style dinner full of robust, comforting flavor.

Designed with sensitive digestive systems in mind, this gluten-free and low-lactose beef recipe delivers maximum flavor without high-FODMAP triggers like raw garlic or yellow onions. By leveraging fructan-free garlic-infused olive oil, green onion tops, and naturally low-lactose Parmesan, you can enjoy a satisfying, high-protein meal completely free of bloating, gas, or IBS flare-ups. It is an exceptional, feel-good choice for anyone navigating a strict SIBO meal plan, supporting gut health, or craving a clean weeknight comfort meal.

Serving Size 1

Ingredients

  • 1 Medium Zucchini
  • 5 oz. Lean Ground Beef
  • ¼ Cup Diced Red Bell Pepper
  • 2 tbsps. Sliced Green Onion Tops
  • 2 tbsps. Grated Parmesan Cheese
  • 1 tbsp. Gluten-free Breadcrumbs
  • 1 tbsp. Chopped Fresh Parsley
  • ½ tsp. Dried Oregano
  • 1 tsp. Garlic-infused Olive Oil
  • Salt and Black Pepper, to taste

Preparation

Step 1

Preheat oven to 400°F.

Step 2

Slice zucchini in half lengthwise.

Step 3

Scoop out the center of each zucchini half, leaving about ¼ inch around the edges to create a boat.

Step 4

Place zucchini halves on a lined baking sheet and season lightly with salt and pepper.

Step 5

Heat garlic-infused olive oil in a skillet over medium heat.

Step 6

Add ground beef and cook until browned, breaking it apart as it cooks.

Step 7

Add red bell pepper and green onion tops and cook for another 2–3 minutes.

Step 8

Remove from heat and stir in Parmesan cheese, breadcrumbs, parsley, oregano, salt, and pepper.

Step 9

Fill zucchini halves evenly with the beef mixture.

Step 10

Bake for 18–22 minutes, until zucchini is tender and filling is cooked through.

 

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
Download Get Weekly Recipe Updates
Top Arrow