how to cook Beefy Zucchini Boats
Serves: 4-6
Time: 40 minutes (15 minutes prep time, 25
minutes cook time)
Zucchinis are one of my favorite vegetables and they make the
perfect vehicle for meaty, cheesy dinners. You’ll be cutting three zucchinis in
half lengthwise, scooping out the insides, and baking the boats in a mixture of
browned beef, enchilada sauce, and cheese. You end up with a protein and
Ingredients:
3 sliced and scooped
zucchinis
1 pound ground beef
3 minced garlic cloves
1 ½ cups homemade red
enchilada sauce *
½cup
shredded Mexican blend cheese
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
Parsley
1 ½ tablespoons
erythritol
3 teaspoons cumin
3 teaspoons Italian
seasoning
2 teaspoons garlic
powder
2 teaspoons onion powder
½teaspoon
salt
½teaspoon
black pepper
¼teaspoon cayenne Water as needed
Directions:
1.To make zucchini boats, simply cut them
in half lengthwise, and scoop out the middle part with a spoon. No need to peel
them.
2.When those are done, put
them in a 13x9 baking dish. Now is a good time to preheat the oven to 350-degrees.
3.To make the meat, begin by heating a skillet and
adding olive oil.
4.When hot, add meat and
cook - stirring every once and awhile - until it’s all brown.
5.Add seasonings and garlic.
6.When the garlic smells
fragrant and everything is blended well, spoon filling into your zucchini
boats.
7.Pour enchilada sauce on
top and add cheese. For detailed instructions, it’s the first recipe in the
“Condiments” chapter.
8.Cover the baking dish with tinfoil and bake for
20 minutes.
9.When time is up, take off the foil and bake for
another 5 minutes.
10. Finish
off with fresh parsley.
Nutritional Info (1 ½
zucchini boats):
Total
calories: 222
Protein: 21
Carbs: 11
Fat: 10
Fiber: 2