Whole30 Stuffed Zucchini with Preserved Lemon

The zucchinis have started to take over the farmers market! Once the zucchinis start rolling in, it’s time to get creative with how to use them. Fortunately, this isn’t hard to do, as zucchini is one of the most versatile vegetables out there. And while zucchini boats aren’t exactly the most creative way to use up all that zucchini, these Whole30 stuffed zucchini with preserved lemon and ground beef are easy, filling, and don’t let any of that zucchini go to waste. 

Alaskan Zucchinis are Absolutely Massive

Even though the Alaskan growing season is short, it produces some of the largest vegetables out there. This is because there is so much sunlight in the summer that the vegetables never stop growing. And unlike vegetables that are aged too long in the field, most of these large Alaskan vegetables maintain their flavor and texture. 

I look forward to attending the Alaska State Fair and seeing the largest vegetables grown in the 49th state. Until then, I’ll still be seeing these huge zucchinis at the farmers market. I know things will be different once the winter months come around, but I’m enjoying the large vegetables while I still can!

Ingredients and Substitutions

Zucchini

Zucchini is in abundance at the farmers market from late July through September. This summer squash has a mild, creamy flavor and is the perfect vessel for the deeply spiced beef filling.

If your zucchinis aren’t as massive as the ones I’ve found in Alaska, the amount of filling in this recipe is good for filling four normal-sized zucchinis (meaning, it makes enough for 8 stuffed halves).

This recipe works for other summer squashes too! Check out my guide here for all the other summer squashes you’ll see at the farmers market.

Preserved Lemons

Preserved lemons bring a deeply salty and umami rich flavor to the dish. These lemons have been preserved in their own juices and salt for several weeks, and the entire lemon transforms into something incredible. The rind softens, the pith loses its bitterness, and the whole lemon becomes a lot more assertive in its flavor. 

Want to make your own preserved lemons? I use this recipe from Jam Jar Kitchen, and I let my lemons ferment for at least 3 weeks. This is a great way to prevent spoilage if you bought way too many lemons one week (guilty!)

If you don’t feel like waiting three weeks for homemade preserved lemons, I recommend Mina Moroccan Preserved Lemons, which are readily available in many grocery stores and are Whole30 compliant.

Ground Beef

Ground beef is one of my go-to proteins. Good quality ground beef can be found affordably (yes, even at farmers markets), and it can easily be bought in bulk and frozen for use later. Look for an 85/15 blend of ground beef. I find that anything leaner than that lacks flavor. 

If you don’t like beef for any reason, this recipe works well with ground turkey or ground pork. You may need to add extra avocado oil or potentially ghee to the filling if you use ground turkey, as it does have the tendency to become really dry. 

Tips and Tricks

The easiest way to hollow out a zucchini boat is to use a melon baller. This allows you to scoop out the inner flesh quickly, which is pretty helpful when you’re working with massive Alaskan zucchini. Or if you’re coring out multiple zucchinis.

Serving Suggestions

For a light meal, serve this with a simple spring mix salad with a light vinaigrette. A salad like this won’t take too much effort to make, and will complement the Whole30 stuffed zucchini nicely.

For something a bit heartier, serve these Whole30 stuffed zucchinis with sautéed peppers and onions. These can be done on the same sheet pan as the zucchini to save time.

What about the leftovers?

If you have leftovers, I recommend storing the components separately. Leftover beef stuffing can be saved and used in other meals; it will keep in the refrigerator for three days and in the freezer for three months. Use it in stuffed bell peppers, other summer squash, or even winter squash as they come into season in a month or so.

On the other hand, the zucchini should be stored in a separate container in the refrigerator and used within three days. Some ideas to use up these leftovers include adding chopped zucchini to hashes, or sautéing it up as a side dish on its own. 

Continue to Content

Whole30 Stuffed Zucchini with Preserved Lemon

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

While zucchini boats aren't exactly the most creative way to use up all that zucchini, these Whole30 stuffed zucchini with preserved lemon and ground beef are easy, filling, and don't let any of that zucchini go to waste.

Print

Ingredients

For the Zucchini

• 4 zucchinis, small to medium sized (or alternatively 1 large Alaskan zucchini)
• 2 tbsp avocado oil
• Salt and pepper, to taste

For the Stuffing

• 1 tbsp avocado oil
• ½ preserved lemon, chopped finely
• ½ yellow or white onion, chopped
• 1 lb ground beef (85/15 preferred)
• Zucchini centers, from cored zucchini
• ¼ tsp crushed red pepper flakes
• ½ tsp ground cumin
• ½ tsp ground coriander

Instructions

Prepare the Zucchini

1. Preheat oven to 375°F. Line a sheet pan with foil.
2. Cut zucchinis in half, and scoop out inner flesh to create a boat-like vessel. Save scooped out portions to add to the stuffing later.
3. Coat zucchini halves in avocado oil and salt and pepper. Place on the sheet pan with the cut side up, and roast for 20 minutes in the oven, or until zucchinis just begin to brown.

Stuffing

1. Heat avocado oil in a skillet on medium heat. Add chopped preserved lemon and onion, and sauté until onion becomes translucent and softens.
2. Turn heat to medium high and add ground beef. Brown the beef until it becomes an even dark brown color.
3. Add reserved zucchini cores, crushed red pepper flakes, cumin and coriander, and sauté until mixture becomes thick and all excess water has been reduced.
4. Fill cored zucchini halves with the ground beef and preserved lemon stuffing mixture. If desired, return stuffed zucchinis to the oven for an additional five minutes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram