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Enchilada Zucchini Boats Recipe with ground beef
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Yield: 6 people
- 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
- optional toppings:
- diced tomatoes
- diced green onions
- diced avocado
- 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 13 x 9 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.Remove the tin foil from the pan.
- Bake for another 5 minutes uncovered.garnish with fresh cilantro. Serve.Add additional toppings if desired.