Stuffed Zucchini

My book, The Burn, uses food to target specific conditions that may be keeping you from optimal health: inflammation, digestive issues and/or hormonal imbalances. The targeted recipes I use in the book are therapeutic, but also delicious. This recipe for stuffed zucchini is just one of the easy recipes for the D-Burn, targeting digestive issues.

The D-Burn is a 5-day plan designed to help you repair your GI tract, and nurture the mucosal lining of your intestines and respiratory tract. You’ll stimulate the right digestive enzymes to not only break down the food you eat but digest and eliminate excess stored fat. You’ll also clear out the lungs at the same time.

Here are some signals that your body may need the 5-day D-Burn:

  • Does your belly feel bloated after meals?
  • Are you having more gas than usual?
  • Are you constipated or have bouts of diarrhea?
  • Do you have mental fog and fatigue?
  • Do you have mucus in the back of your throat, or are you coughing up phlegm?

If these sound familiar, your body may be crying out for the D-Burn. Read more about The Burn, and how each of its mini-plans can help you bust through plateaus and propel your health and metabolism forward. In the meantime, enjoy this recipe for Stuffed Zucchini.

The fresh herbs and spices in this recipe help speed up the elimination of broken-down fat. The cooked vegetables and starches help activate the GI tract and keep things moving.

Stuffed Zucchini

D-Burn Recipe: Stuffed Zucchini

Prep time: 10 minutes |  Total time:  50 minutes | Serves 4

Note:  Set aside half of this dinner for your lunch. You’ll have a serving to spare for sharing or saving for later. Just put that remaining serving in the freezer until you’re ready to use it.


4 medium zucchini (about 9 inches long)
2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
1/2 red bell pepper, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 1/2 teaspoons sea salt
1/4 teaspoon crushed red pepper flakes
1 pound lean ground beef
1/2 cup chicken broth
1 cup cooked quinoa
1/4 chopped fresh mint
1/4 cup finely chopped fresh parsley


    1. Preheat the oven to 375 Fahrenheit. Halve the zucchini length-wise, and then scoop out the seeds with a melon baller or sharp spoon, leaving about 1/4 inch of flesh.

    2. Arrange the zucchini shells snugly in a 9 x 13-inch baking dish or on a rimmed baking pan.

    3. Heat a large skillet over medium-high heat. Place the oil, onion and bell pepper in the skillet and sauté for 3 minutes. Add the garlic, cumin, salt, and red pepper flakes and sauté for 1 minute.

    4. Add the ground beef and cook, stirring often, until browned (about 10 minutes).  Add the chicken broth and scrape up any browned bits from the bottom of the pan.  Raise the heat and simmer for 1 to 2 minutes, until the liquid has nearly evaporated. Remove from the heat and stir in the quinoa, mint, and parsley.

    5. Divide the filling among the zucchini, packing it tightly and mounding it up. Cover tightly with foil and bake for 40 minutes, until the zucchini is tender.