You will need:
2 small zucchini, cut in half lengthwise
150g ground organic chicken
1/4 cup finely diced celery
1/2 cup finely diced carrot
1/2 cup finely diced shiitake mushrooms
1 medium shallot, finely diced
1 garlic clove, minced
1-2 tbsp coconut aminos
Avocado oil for drizzle
Butter or ghee for pan ~ 1 tbsp
Preheat the oven to 350F and set aside a glass baking sheet.
Cut the zucchini lengthwise. Using a small spoon, carefully carve out the flesh of the zucchini.
Place Zucchini on glass baking sheet, drizzle with avocado oil and place in the oven for 15 minutes to roast.
Prepare the celery, carrot, mushrooms and shallot - dice finely.
In a pan over medium heat, add butter, garlic & ground chicken . Cook until lightly browned. Add prepared veggies. Stir fry until shallots are translucent and veggies are beginning to soften ~ 8 minutes.
Once zucchini timer goes off, remove from oven and stuff with ground chicken/veggie mixture.
Place back in oven for 10 minutes or until zucchini bottoms are nicely browned and edges are soft.