Ground Beef Enchilada Zucchini Boats

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro, fresh
  • 2 Garlic cloves
  • 1 Green onions
  • 1/2 cup Red onion
  • 1 Tomatoes
  • 3 Zucchinis, large

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/2 cup Cheddar cheese

• Prepared

  • 1 1/2 cups El paso red enchilada sauce, Old

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 tablespoon olive oil
• ½ cup diced red onion
• 1 lb. lean ground beef
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• salt to taste
• 3 large zucchinis, sliced in half lengthwise and scooped out to create a boat
• 1½ cups of old el paso red enchilada sauce
• ½ cup shredded cheddar cheese
• ¼ cup chopped fresh cilantro
• diced tomatoes
• diced green onions
• diced avocado

Directions

• Heat a medium large skillet to medium high heat.
• Add olive oil and onions to the pan. Saute until translucent or soft, about 2-3 minutes.
• Add in the ground beef. 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 then salt to taste. Stir until combined.
• In a 13x9 inch baking dish, add 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 shredded cheddar cheese.
• Cover the baking dish with tin foil. Bake for 20 minutes at 350.
• Remove the tin foil from the pan. Bake for another 5 minutes uncovered.
• Garnish with fresh cilantro. Serve.
• Add additional toppings for more deliciousness! 🙂

Nutrition