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Week of 2/8/21

Zucchini Boats with Adult Hamburger Helper
with balsamic roasted broccoli

Active: 45 Total: 45
Original GF Paleo Vegetarian
Zucchini Boats with Adult Hamburger Helper
We're excited to share this twist on a retro Hamburger Helper-inspired meal. It's surprisingly simple to make a paleo-friendly homemade version of creamy ground beef that is even better than what you might remember eating as a kid. In 2015 the paleo version of this meal was a frittata, but this time we're serving the creamy meat sauce in zucchini boats.
Proteins
Ground meat
Cuisines
American
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114

Ingredients

Metric
Servings:
4
Zucchini Boats with Adult Hamburger Helper:
  • Garlic - 3 cloves , chopped
  • Sundried tomatoes in oil, drained and chopped - 6
  • Salt - 1 tsp
  • Paprika - 1 tsp
  • Garlic powder - 1 tsp
  • Arrowroot powder - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Parsley, dried - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
  • Zucchini, medium - 4 (~½ lb / 227 g per zucchini)
  • Oil, cooking - 1 Tbsp
  • Beef, ground and lean - 1 lb
  • Stock, any type - 1 1/2 cups
Roasted Balsamic Broccoli:
  • Broccoli - 1 1/2 lbs , florets
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Red pepper flakes - 1/4 tsp
  • Lemon juice - 1 tsp

Prep

  1. Garlic / Sundried tomatoes / Broccoli - (If prepping right before cooking, get oven heating first.) Prep as directed. Combine garlic and sundried tomatoes. Store broccoli in a separate container. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine salt, paprika, garlic powder, arrowroot powder, dried oregano, dried parsley, black pepper, and red pepper flakes. (Can be done up to 5 days ahead)
  3. Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25 cm thick shell on all sides. Chop the filling of the zucchini and reserve it in a separate container. Check out this video. (Can be done up to 4 days ahead)

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Make

  1. Heat oven to 425F / 218C. Set out two sheet pans.
  2. Toss broccoli with oil (portion for broccoli), vinegar, red pepper flakes, and some salt and pepper. Spread it out on one of the sheet pans and roast until golden and tender, 20 to 25 minutes, shaking the pan halfway through cooking.
  3. Place zucchini halves on the second sheet pan, cut-side facing up. Brush zucchini halves with some cooking oil and season with some salt and pepper. Transfer zucchini to oven and bake until zucchini halves are tender, ~20 minutes.
  4. Once broccoli and zucchini halves are in the oven, heat a Dutch oven or large saute pan with oil (portion for hamburger helper) over medium heat. Add garlic and sundried tomatoes and cook until fragrant, ~1 minute. Stir in beef and brown for 7 to 8 minutes.
  5. Stir spice mix and reserved zucchini (that was scraped out of the zucchini boats) into beef and saute until no dry spots remain, ~4 minutes.
  6. Pour stock over beef and bring to a simmer. Simmer, stirring frequently, until sauce thickens, 8 to 10 minutes more. (If the sauce still seems thin, continue to let it simmer until it is thick and creamy.)
  7. When zucchini is tender, remove from oven and fill zucchini halves with ground beef mixture (mound the filling over the tops if needed).
  8. Finish roasted broccoli with lemon juice.
  9. Serve zucchini boats with broccoli on the side. Enjoy!

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