Healthy Recipes | Ground Beef Enchilada Zucchini Boats

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Ground Beef Enchilada Zucchini Boats – a healthy gluten free version of classic Beef Enchiladas that you’ll fall in love with! A little over 30 minutes to make but well worth it for the bold flavors and low calorie count of 222 calories a serving!

This past Sunday morning I stood in our church watching the colorful lights bounce around the ceiling, musicians playing their instruments on stage, and worship music flash across the big screen. As I stood there I had a hard time singing. Normally the worship portion of church is my favorite time. But that day it was different.

If you are a big zucchini fan like us, you are going to love these Beef Enchilada Zucchini Boats! They are beyond delicious! Seasoned ground beef and homemade enchilada sauce stuffed on top of zucchini. Oh my goodness. The pictures alone are making me crave them all over again.

I love healthy recipes that are full of flavor, and these zucchini boats are just that! That’s the great thing about this recipe. You’ll feel like you’re treating yourself to some naughty bad-for-you comfort food, but really you’re not. 🙂 Sure you can leave off the cheese to make them extra healthy, but I don’t know why you would want to do that. What’s an enchilada without cheese? 😉 

Ground Beef Enchilada Zucchini Boats

Prep Time: 5 mins 
Cook Time: 35 mins 
Total Time: 40 mins 
Yield: 4-6 1x

Ingredients:

  • 3 large zucchinis, sliced in half lengthwise and scooped out to create a “boat”
  • 1 1/2 cups of old el paso red enchilada sauce
  • 1/2 cup shredded cheddar cheese
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • salt to taste
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1/2 cup diced red onion
  • 1 lb. lean ground beef

optional toppings:
  • diced green onions
  • diced avocado
  • diced tomatoes

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Instructions:

  1. First, Heat a medium large skillet to medium high heat.
  2. Second, Add olive oil and onions to the pan. Saute until translucent or soft, about 2-3 minutes.
  3. Next, Add in the ground beef. Cook until there is no more pink in the meat, breaking up meat into small pieces along the way.
  4. Add in minced garlic, smoked paprika, ground cumin, and then salt to taste. Stir until combined.
  5. In a 13×9 inch baking dish, add zucchini boats flesh side facing up. Scoop the ground beef mixture into the “boat” part of the zucchini.
  6. Pour the red enchilada sauce over the filled zucchini boats.
  7. Sprinkle with shredded cheddar cheese.
  8. Cover the baking dish with tin foil. Bake for 20 minutes at 350.
  9. Remove the tin foil from the pan. Bake for another 5 minutes uncovered.
  10. Garnish with fresh cilantro. Serve.
  11. Add additional toppings for more deliciousness! 



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