Ground Beef Enchilada Zucchini Boats

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!

INGREDIENTS:

• 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


• salt to taste


• 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


• 1/4 cup chopped fresh cilantro


• optional toppings:


• diced tomatoes


• diced green onions


• diced avocado

INSTRU CTIONS:

1. Heat a medium large skillet to medium high heat.


2. Add olive oil and onions to the pan. Saute until translucent or soft, about 2-3 minutes.


3. 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.


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