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Beef Enchilada Zucchini Boats

Ingredients

  • 1 Tbsp avocado/olive oil
  • ½ cup diced onion
  • 1 lb. lean ground beef grass fed if possible
  • 2 garlic cloves minced
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • Sea salt to taste
  • 3 medium-large zucchini sliced in half lengthwise and scooped out to create a "boat"
  • 1/2 cup red enchilada sauce read labels...look for minimal ingredients
  • 1/4 cup shredded cheddar cheese optional
  • 1/4 cup fresh cilantro leaves

optional toppings:

  • diced tomatoes
  • diced green onions
  • diced avocado

Instructions

  • Preheat oven to 375 degrees.
  • Heat a medium large skillet to medium high heat.
  • Add oil and onions to the pan. Saute until translucent or soft, about 2-3 minutes.
  • Add the ground beef. Cook until there is no more pink in the meat, breaking up meat into small pieces.
  • Add garlic, smoked paprika, cumin, and salt to taste. Stir to combine.
  • In a 13x9 inch baking dish, lay zucchini boats flesh side facing up. Scoop the ground beef mixture into the "boat" part of the zucchini.
  • Pour the red enchilada sauce over the filled zucchini boats.
  • Sprinkle with cheese. (Optional)
  • Cover the baking dish with tin foil. Bake for 20-22 minutes in preheated oven.
  • Remove foil from the pan. Bake for another 5 minutes uncovered.
  • Garnish with fresh toppings, and serve.