Enchilada Stuffed Zucchini Boats

INGREDIENTS :

• 4 medium Zucchini (6 or 7 inches long, 2 inches thick)
• Salt and pepper
• 1 pound ground beef
• 1 Cup Enchilada Sauce
• 1 ½ Cup Shredded Mexican Cheese
• diced tomatoes and cilantro for garnish (optional)

INSTRUCTIONS :

• Preheat the oven to 400F and line a sheet pan with foil or a silicone baking mat.
• Slice each zucchini in half lengthwise and scoop out the seeds. Place on the sheet tray and season the insides with salt and pepper.
• Heat a large skillet over medium heat. Cook the ground beef in the skillet, breaking up and crumbling as the meat cooks. When the meat is cooked through, stir in the enchilada sauce. Remove from the heat and set aside.
• Spoon the beef mixture evenly into the zucchini boats. Top with the cheese. Bake in the oven for 30 minutes or until the zucchini is fork tender. 2 boats per serving

TIPS

• Meal prep: Place 2 boats in an air tight, microwave safe container.  When ready to eat, microwave on high for 1 to 2 minutes.
• Vegetarian: These can be made vegetarian by replacing the beef with something such as beyond meat or plant based meat crumbles.
• Spice: If you would like a spicier enchilada zucchini boat, stir in ¼ to 1 teaspoon of cayenne pepper into the meat with the enchilada sauce.