Venison Zucchini Boats

Looking for a delicious and unique way to enjoy the last of your zucchini for the season? Look no further than these mouth-watering venison zucchini boats! This recipe offers a flavorful twist on the traditional dish, with a filling made from a combination of venison and ground pork, seasoned to perfection with garlic, paprika, and Worcestershire sauce. Not a fan of venison? No problem! You can easily swap it out for your preferred lean ground meat. These zucchini boats are not only a tasty option for dinner, but they also make a great meal prep choice. Simply portion out the filling and add the zucchini when ready to enjoy. With a perfect balance of protein, carbs, and fats, each serving is as satisfying as it is nutritious. Give these venison zucchini boats a try for a delicious and wholesome meal that's sure to impress!

INGREDIENTS
4 medium zucchinis, cut in half length wise & hollowed out
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, finely minced
1 tsp paprika
1 tsp sea salt
1/2 tsp pepper
1 lb venison (or substitute with lean ground meat)
1 lb ground pork (or substitute with fatty ground meat)
8oz tomato sauce
1 tbsp GF Worcestershire sauce
1/4 cup parsley, chopped

DIRECTIONS
Preheat the over to 350 degrees. Cut the zucchini in half length wise. Take a paring knife down each half next to the skin and then spoon out the center of the zucchini flesh. Rough chop the flesh (center) and set aside.
Place the olive oil in a large skillet over medium high heat with the onion.  Let the onion cook for about 3 minutes. Add the garlic, paprika, salt & pepper, then cook for another 2 minutes.
Place the venison and pork in the pan and brown while breaking it apart with the back of a wooden spoon. Add the tomato sauce, Worcestershire sauce, and the chopped zucchini flesh, letting it simmer for 15 minutes. Taste and season with additional salt and pepper if needed.
Place the hollowed out zucchini on the scale.  Press zero and then fill to desired portion.  Fill a rectangular baking dish with about 1/4 inch of water and place the zucchini in the water meat side up.  Cover the pan with tin foil.
Place the pan in the oven and cook for 35 minutes. Take off the tin foil for the last 15 minutes of baking.
Take the boats out of the oven and sprinkle with parsley to serve.

Nutrition Facts per 6oz of filling and half a zucchini: 324 calories, 17g fat, 7g carbs, 35g protein