Wheat-Free Low Carb Stuffed Eggplant or Zucchini
Cook Time: 1 hr 5 min
2 large eggplant
2 large zucchini
3 tablespoons extra-virgin olive oil, divided
2 pounds lean ground beef
Salt and freshly ground black pepper
1 onion, small diced
4 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1 tsp freshly chopped basil leaves, chopped
1 1/4 cup grated Parmesan cheese, divided
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
In a medium saute pan heat 1 tablespoon olive oil over medium heat. Add the ground beef to the pan, add salt and pepper and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat.
In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers, chopped eggplant that was scooped-out from the center and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, and 1 cup of the cheese.
Fill the scooped-out eggplant or zucchini halves with this mixture, dividing it evenly among the 8 halves.
Top with the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a parchment lined tray and bake for 30 minutes in preheated oven. Let cool briefly.