Ground beef zucchini boats 

I found this recipe on Joyful Healthy Eats.  It is a healthy, gluten-free version of the classic Beef Enchilada that we all know and love.  I must say, the home-made food4four enchilada sauce brings depth to this colourful dish.  

It takes a little more than 30 minutes to make, but the bold flavors are well worth the wait.   



1 tablespoon olive oil
1/2 cup red onion diced
500 grams ground beef
2 cloves garlic minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
4 large zucchini sliced in half lenghtwise and scooped out to create a boat
1/2 cup Cheddar cheese grated
1/4 cup cilantro chopped
1 tomato diced
2 green onions sliced
1 avocado diced
food4four enchilada sauce


Prepare all our ingredients.  

Heat a saucepan over medium high heat. Add the olive oil and saute the onion until translucent or soft, about 2-3 minutes.

Add in the beef and cook until there is no more pink in the meat, breaking up meat into small pieces along the way.

Add in minced garlic, smoked paprika, ground cumin, and salt to taste. Stir to combine.

Add the zucchini boats flesh side facing up to a baking dish. Scoop the ground beef mixture into the “boat” part of the zucchini and cover with enchilada sauce.

Sprinkle with cheddar cheese.

Cover the baking dish with tin foil and bake for 20 minutes. Remove the tin foil and bake uncovered for another 5 minutes.




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