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 filling 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
- 12g Beef demi-glace
- 30ml Organic BBQ sauce (no added sugar)
- 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, Cayenne pepper, canola oil, bay leaves)
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*, onions 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!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
