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Beef Enchilada Zucchini Boats

Beef Enchilada Zucchini Boats are filled with seasoned ground beef, tomato, corn and a homemade enchilada sauce.

Total Time
45 mins
Servings: 4
Course: Main Course , Others
Cuisine: American , Mexican , Vegetarian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with toppings and enjoy!