Zucchini Boats with Ground Beef
Loaded with tender beef, beans, corn, and a cheesy sauce, these Zucchini Boats with Ground Beef are an easy and hearty meal!
Ingredients
- 4 medium zucchini
- 2 tbsp. olive oil
- ½ medium onion, diced
- 1 pound ground beef, lean
- 1 tsp salt, divided
- 2 garlic cloves, minced
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 cup red enchilada sauce
- 1 tsp. cumin
- ¾ cup grated cheese
- Fresh cilantro, finely chopped for garnish
Instructions
- Trim the stems ends off from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of each zucchini half. Chop the flesh into small pieces, then set aside to add to the meat mixture.
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and saute for 4-5 minutes. Next add the lean ground beef and ½ tsp. salt and cook until browned, breaking it into small pieces. Drain off any fat if needed.
- Add in the minced garlic and zucchini pieces. Saute the ingredients for another 5 minutes.
- Add the drained black beans and corn, enchilada sauce, remaining salt, and cumin. Stir well and season to taste with more salt if needed. Set aside.
- Place the zucchini halves onto a baking sheet. Divide the ground beef mixture evenly between the shells.
- Sprinkle the tops with grated cheese and bake at 400 degrees F for 30 minutes, until the cheese is slightly browned and melted. Top with fresh minced cilantro and serve.
Nutrition Facts
Calories: 456kcal, Carbohydrates: 14g, Protein: 28g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 1452mg, Potassium: 886mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1050IU, Vitamin C: 38mg, Calcium: 223mg, Iron: 4mg