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Healthy Recipes | Beef Enchilada Zucchini Boats

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I love healthy recipes that are full of flavor, and these zucchini boats are just that! That’s the great thing about this recipe. You’ll feel like you’re treating yourself to some naughty bad-for-you comfort food, but really you’re not. 🙂 Sure you can leave off the cheese to make them extra healthy, but I don’t know why you would want to do that. What’s an enchilada without cheese? 😉 

This culinary masterpiece was born out of my full on passion for Mexican food! I wanted to create a way to eat enchiladas without all the carbs but still loaded with flavor! These Ground Beef Enchiladas are stuffed into a carved zucchini boat instead of wrapped in a tortilla. Sounds strange at first but believe me, you will be floored by the outrageous flavor and won’t even miss the tortilla!

I think I just felt like everything was spiraling out of control. I have had to have faith so many times in life and I just got tired. Tired of fighting. I wondered if God really cared, why things had to be so hard. Then God used Mike to drop this song on my lap like a present with a big red bow on it.

My world felt like it had been rocked by things God has spoken to my friends and I but weren’t coming to fruition. I had been struggling with continuing to “believe” that God had good things for me or even cared when seemingly it was pointless. Why have hope when you’re going to be disappointed, or at least that was my thought process.

Beef Enchilada Zucchini Boats

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins

Ingredients:

  • ½ teaspoon paprika
  • ⅔ cup water
  • 1½ teaspoons cornstarch
  • ¾ cup frozen corn
  • 1 cup colby-jack cheese, shredded
  • 1 (15 oz.) can tomato sauce
  • 1½ Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 5 medium zucchini, cut in half lengthwise
  • 1 pound lean ground beef
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced

Toppings:
  • salsa
  • sour cream
  • cilantro
  • diced tomato

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Instructions:

  1. First, Preheat oven to 400° F. Spray a 9x13-inch baking dish with cooking spray. Scoop out centers of cut zucchini leaving ¼ inch rim to create the boats. Lay zucchini in baking dish. Bake for 20 to 25 minutes or until tender.
  2. Second, 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. Next, In a liquid measuring cup whisk ⅔ 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!




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