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Ground Beef Curry Zucchini Boats

Zucchini boats are so versatile, you could eat them each night of the week with a different cuisine. This version of GROUND BEEF CURRY ZUCCHINI BOATS combines zucchini with flavorful Indian spices, and holy cow is it tasty! If you’ve never had Indian food or zucchini boats, this is a great introductory recipe for both. Oh, and they’re so simple to make! Save this recipe to dish out later!


PRO TIP: Freeze the part you scooped out to put in smoothies. Nothing goes to waste!💯


SIDE NOTE: You can use ground chicken or turkey instead of beef.


INGREDIENTS

4 medium/large zucchini, rinsed and sliced lengthwise

Extra virgin olive oil (for drizzling, I use Graza)

1 lb ground beef

1 cup yellow onion, diced

1 Tbsp fresh garlic, minced

2 Tbsp fresh cilantro, chopped (more for topping)

1 Tbsp mild curry powder

1 tsp ground ginger

1 tsp garam masala

1 tsp ground coriander

1/2 tsp turmeric powder

1/2 tsp salt, more to taste

1 (14.5 oz) can fire roasted diced tomatoes

1/2 (13.5 oz) can coconut milk

2 Tbsp tomato paste

2 Tbsp lemon juice

1.5 cups cooked rice


HOW TO MAKE

-Preheat oven to 350.

-Spoon out the middle of each zucchini half (enough to get seeds out and create space for filling.)

-Place on a parchment paper lined baking sheet.

-Lightly drizzle extra virgin olive oil over zucchini halves.

-Put in oven for 15 minutes then remove and put on a flat surface.

-While zucchini is in the oven, brown ground beef in a deep skillet over medium heat.

-Add in onion, and cook for 5 minutes.

-Add in garlic, cilantro, curry powder, ginger, garam masala, coriander, turmeric, and salt.

-Stir to coat meat and onion, and let cook for 1 minute.

-Stir in tomatoes and coconut milk.

-Bring to a boil, then turn heat to low to simmer.

-Stir in tomato paste and lemon juice.

-Add in cooked rice, and stir to mix. Mixture shouldn’t be overly saucy by this point.

-Spoon beef mixture into each zucchini half. You may have a little leftover depending on the size of the zucchini.

-Put back in oven for 10 minutes.

-Remove from oven, and let cool for a few minutes before serving.

-Garnish with cilantro.

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