Protein Upgrade | ORGANIC Beef Sloppy Joe Zucchini Boats
with Crisp Lettuce Salad
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Sloppy Joe is one dish that lives up to its name. For a paleo spin on an American diner classic, the saucy ground beef filling—certified organic, so it’s better for you and the environment—is spilling out of zucchini boats instead of sandwich buns. BBQ sauce and demi-glace beef it up even more.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Head of lettuce
- 2 Green zucchini
- 50g Diced onions
- 2 Cucumbers
- 15ml Apple cider vinegar
- 30ml Organic BBQ sauce (no added sugar)
- 12g Beef demi-glace
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
46 g
Saturated Fat
13 g
Sodium
920 mg
Total Carb
22 g
Sugars
11 g
Protein
38 g
Fibre
7 g
Preparation
Start the zucchini boats
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; finely chop the flesh.
- On a lined sheet pan, toss the zucchini halves with a drizzle of oil and S&P.
- Arrange, hollow-sides up, and roast, 8 to 10 min., until beginning to soften.
Cook & coat the beef
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef*, onion and zucchini flesh; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the demi-glace, BBQ sauce and ¼ cup water (double for 4 portions).
- Simmer, 2 to 3 min., until the sauce slightly thickens.
Finish the zucchini boats
- When the zucchini boats are beginning to soften, stuff with the beef.
- Roast, 5 to 8 min., until the zucchini boats are tender.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and cucumbers; toss well.
Plate your dish
- Divide the zucchini boats and salad between your plates. Bon appétit!
Discover all our best recipes and more
Celebrate 10 years of Goodfood with our very first cookbook, just in time for the holidays! Filled with our most-loved recipes, it's the perfect gift for the food enthusiasts in your life. Get yours now and savor a decade of Goodfood magic!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
