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Zucchini Boats
May. 24th, 2018 07:39 pmIt's been a while since I did a dinner post. I was excited about this one, so I decided to share. We've been trying to eat low carb lately. With a serious love of pasta and bread, it's been difficult. These zucchini boats were delicious and I want to try making them several different ways. Tonight they were dressed up in enchilada flavors. Later I intend to try bolognese and maybe even sloppy joe. Please forgive the picture. They aren't the most attractive dish, but the flavor more than made up for it. This recipe will serve between 4 and 6, depending on how hungry you are. Mom and I ate one each. Hubby had two.
1/2 cup chopped onion
1 lb. ground beef
Salt, pepper, and ground cumin, to taste
1 can red enchilada sauce
3 large zucchini, split lengthwise and the centers scooped out
Shredded cheese
Brown onion and ground beef with seasonings. Stir in enchilada sauce. Place prepared zucchini in a casserole dish. Spoon meat mixture into each "boat." Sprinkle cheese over the top. Cover and bake at 350 for 30 minutes, or until zucchini is tender when pierced with a fork. Uncover and bake an additional 10 minutes, until cheese has slightly browned. (I wound up baking mine for a total of 50 minutes and they could've easily gone longer without overcooking.)
1/2 cup chopped onion
1 lb. ground beef
Salt, pepper, and ground cumin, to taste
1 can red enchilada sauce
3 large zucchini, split lengthwise and the centers scooped out
Shredded cheese
Brown onion and ground beef with seasonings. Stir in enchilada sauce. Place prepared zucchini in a casserole dish. Spoon meat mixture into each "boat." Sprinkle cheese over the top. Cover and bake at 350 for 30 minutes, or until zucchini is tender when pierced with a fork. Uncover and bake an additional 10 minutes, until cheese has slightly browned. (I wound up baking mine for a total of 50 minutes and they could've easily gone longer without overcooking.)
