Beef Enchilada Stuffed Zucchini

The other day, I made a slow cooker roast dinner for my husband. Since this isn’t one of my favorite meals, I decided to use the left over roast for something other than just left overs. It’s also pretty warm in Canada right not. We don’t have an air conditioner so I had to come up with something I could cook on the barbeque.

I did a search on the internet for creative ideas “how to use left over roast”. There were hundreds of ideas from shredded beef casseroles to BBQ roast beef sandwiches. None of the suggestions I found tempted my taste buds, so I came up with this as an alternative.

My roots are in California where there are tons of great Mexican restaurants, so I have a special spot in my heart for enchiladas, tacos and burritos. I also have a love for fresh grown vegetables, zucchini being the freshest veggie in the market right now. So the wheels started turning and “beef enchilada stuffed zucchini” was created.

I am not creative enough to make an enchilada sauce without some kind of instruction so I went to the internet again. Chef Emeril Lagasse has a simple yet flavorful recipe on Food Network. It was for a larger recipe than what I needed, so I split the recipe in half and made a few minor adjustments.

Big shout out to Chef Emeril (oh and if you ever make it to Las Vegas, he has a restaurant in MGM Grande where you can get some amazing meals).

If you have left over beef or an over flow of zucchini from your garden, be sure to try this yummy recipe!!

Beef Enchilada Stuffed Zucchini

  • Time: 45 minutes
  • Difficulty: moderate
  • Print

Sauce Ingredients:

  • 1.5 tablespoons olive oil
  • 1/2 tablespoon flour (I used brown rice for GF)
  • 2 tablespoons chili powder
  • 1 cup chicken broth
  • 5.5 ounce can tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 2 generous pinches garlic salt

Zucchini Ingredients:

  • 2 medium zucchini
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1 cup shredded left over roast beef
  • 2 green onions chopped
  • foil

Instructions for sauce:

  1. Set skillet on stove top to a medium heat.
  2. In a bowl, blend chicken broth and tomato paste. Set aside.
  3. Add flour and olive oil to skillet and whisk until well blended
  4. Add all the other spices (chili powder, oregano, cumin & garlic salt). Whisk together.
  5. Pour tomato mixture from bowl into skillet. Whisk until blended.
  6. Reduce heat to low and let simmer, stirring occasionally, until thickened (about 5 minutes). Set aside.

Instructions for Zucchini:

  1. Turn barbeque on (I set mine on low because it gets pretty hot)
  2. Prepare foil into a square shape – like a mini cookie sheet.
  3. Wash zucchini well. Cut the tips off both ends, then cut in half length wise.
  4. Scoop out the seeds in the center of zucchini halves and place on foil.
  5. Add 1/4 cup of shredded beef to each zucchini.
  6. Add 1/4 cup enchilada sauce to each zucchini.
  7. Sprinkle both mozzarella and cheddar cheese on top of enchilada sauce.
  8. Sprinkle half the green onions on top of cheese.
  9. Bake on the barbeque for approximately 15 minutes, until cheese on top is a little crispy.
  10. Remove from barbeque and drizzle any left over sauce on top.
  11. Garnish with remaining chopped green onion.


Step By Step:

Make the sauce!!

In a bowl, blend the tomato paste and chicken broth. I used some of my Nutritious Chicken Broth from my freezer. The easiest way to blend the paste into the broth is to use a whisk. That will take away all the little tomato clumps.

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In a skillet, temperature set to medium on your stove top, add olive oil and flour. Use your whisk to blend well.

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Add all your spices. Blend again.

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Whisk in the tomato paste and chicken broth mixture.

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Turn the barbeque on to a low temperature so it can heat up while you prepare the rest of the meal.

Prepare the zucchini!!

Wash well. Cut the tips off each end. Slice in half length wise. Scoop out the seeds in the center.

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Add 1/4 cup shredded beef to each zucchini.

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Top each zucchini with 1/4 cup enchilada sauce.

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Sprinkle mozzarella, cheddar cheese and zucchini over the sauce.

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Bake in the barbeque for approximately 15 minutes, until cheese is melted and a little crispy on top.

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Drizzle remaining sauce and sprinkle remaining green onions for a garnish. SERVE!!

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This was filling and delicious. (fairly healthy as well – if you don’t count the cheese!). My husband also enjoyed it, but said it was too much zucchini. For us veggie loving folks this is perfect, but next time I serve it maybe I will add some potatoes to the side for my other half 🙂

If you enjoy this recipe, feel free to share with your friends or on social media. Thank you for stopping by.

 

 

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3 thoughts on “Beef Enchilada Stuffed Zucchini

  1. Pingback: Christians Are Like Vegetarians | Faith, Farm & Family Table

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