Vegetarian - or not!
For 2 servings
Macros per serving (vegan) : 150 calories - P: 4g / C: 16g / F: 8g
Macros per serving (with ground beef) : 360 calories - P: 24g / C: 23g / F: 16g
1 red or yellow bell pepper
1 cup of Tomata Passata (unsalted)
1 Tbsp dried oregano
1 Tbsp extra virgin olive oil
Pecorino or Nutritional yeast for vegan version
Optional : 200g ground beef (you can also use tuna, tofu or tempeh)
Preheat your oven to 180°.
Cut the zucchini in half lengthwise and use a spoon to scoop out the insides before chopping it in small cubes.
Drizzle olive oil in a large skillet. Add the chopped zucchini, onion and bell pepper. Cook for 10 minutes, stirring often.
Add salt, pepper, oregano and chopped fresh basil. Mix well before adding the passata. Let simmer for 5 minutes.
Mix with the ground beef if using it.
Remove from heat and fill the zucchini boats with mixture. Sprinkle pecorino or nutritional yeast before baking for 15 to 20 minutes. Add more fresh basil and serve right away!