Beef Enchilada Zucchini Boats
Ingredients
| 1 lb | ground beef |
| 4 | zucchini, cut in half lengthwise |
| 1 1⁄2 tbsps | olive oil |
| 1⁄2 cup | yellow onion, finely chopped |
| 2 cloves | garlic, pressed |
| 1 can | 15 oz tomato sauce |
| 1 tbsp | ancho chili powder |
| 1 tbsp | chili powder |
| 1 tsp | cumin |
| 1⁄2 tsp | paprika |
| 2⁄3 cup | water |
| 1 1⁄2 tsps | cornstarch |
| 1 1⁄4 cups | mexican blend cheese, finely shredded |
| 2 | roma tomatoes, diced |
| 1 bunch | cilantro |
Steps
- Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1⁄4-inch rim to create boats. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9). Bake in preheated oven until zucchini is nearly tender, about 20-25 minutes. Meanwhile, heat remaining 1⁄2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot, add onion and saute 3-4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika. In a liquid measuring cup, whisk together the water and cornstarch until well blended. Then pour into tomato sauce mixture and season with salt and pepper to taste. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in ground beef. Remove zucchini from oven and spoon beef mixture into zucchini. Sprinkle tops with corn and then cheese blend. Return to oven and bake 5-10 minutes longer until cheese has melted and zucchini is tender. Serve warm topped with diced tomatoes and cilantro, and optional onion and sour cream.