Beef Enchilada Zucchini Boats
User Reviews
0.0
0 reviews
Unrated
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Total Time
45 mins
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Servings
4
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Course
Main Course, Others
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Cuisine
American, Mexican, Vegetarian
Beef Enchilada Zucchini Boats
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Beef Enchilada Zucchini Boats are filled with seasoned ground beef, tomato, corn and a homemade enchilada sauce.
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Ingredients
- 5 medium zucchini cut in half lengthwise
- 1 pound lean ground beef
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 can (15 ounces) tomato sauce
- 1 ½ Tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2/3 cup water
- 1 ½ teaspoons cornstarch
- 3/4 cup frozen corn
- 1 cup shredded Colby-Jack cheese
TOPPINGS
- cilantro
- diced tomato
- salsa
- sour cream
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Instructions
- Preheat oven to 400° F. Spray a 9x13-inch baking dish with cooking spray. Scoop out centers of cut zucchini leaving 1/4 inch rim to create the boats. Lay zucchini in baking dish. Bake for 20 to 25 minutes or until tender.
- Meanwhile, cook ground beef and onion in a large skillet, over medium-high heat, until browned and crumbled. Drain grease. Add garlic, tomato sauce, chili powder, cumin and paprika. Stir to combine.
- In a liquid measuring cup whisk 2/3 cup water and cornstarch together until blended. Pour into beef mixture. Season with salt and pepper. Bring mixture to a boil, then reduce heat to low. Simmer 5 minutes then remove from heat.
- Remove zucchini from oven and spoon beef mixture into zucchini. Sprinkle tops with corn and cheese. Return to oven and bake 5 to 10 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving.
- Serve with toppings and enjoy!
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