Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1/2 cup diced red onion
  • 1 lb. lean ground beef
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 3 large zucchinis, sliced in half lengthwise and scooped out to create a “boat”
  • 1 1/2 cups frontera red chili sauce
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • diced tomatoes
  • diced green onions
  • diced avocado

Instruction

  • 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 and cook for 4 to 5 minutes, breaking up the meat into small pieces.
  • Add in minced garlic, smoked paprika, ground cumin, and then salt to taste. Stir until combined.
  • To a 13″x9″ baking dish, add zucchini boats flesh side 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°F.
  • Remove the tin foil from the pan. Bake for another 5 minutes uncovered.
  • Garnish with fresh cilantro. Serve.
  • Add additional toppings for more deliciousness! 🙂