Eggplant Boats with Ground Beef
I took a break from cooking for a while because I have been crunched on time lately. But I wanted to jump back into because I definitely feel my best when I cook from scratch at my house.
The first recipe back I made these eggplant boats stuffed with ground beef, peppers, and zucchini and topped with parmesan cheese. See how I did it below:
- 1 medium Eggplant
- 1 medium Zucchini
- 1 red pepper
- 1 pound Ground beef
- Parmesan cheese
- 1 clove of garlic
- Onion powder
- Red pepper flakes
1. Preheat oven to 350° Fahrenheit. In a medium size glass pan, grease bottom with about 1 tablespoon of olive oil. Cut eggplant in half lengthwise and place both halves face down in a glass dish. Bake for 50 minutes or until eggplant is tender with a fork.
2. On a medium sized pan, heat 1 tablespoon of olive oil. Add ground beef and all seasonings listed above. Mix well and cook thoroughly about 7-8 minutes. Drain any extra fat.
3. Slice the zucchini and then chop slices into fourths. Cut red pepper into bite-size pieces. Heat a separate pan and add 1 tablespoon of olive oil. Once warm add in zucchini and red pepper and cook until tender, about 4-5 minutes. Combine zucchini and peppers with the ground beef.
4. Once the eggplant is done baking, scoop out the inside and add to the pan with the ground beef and veggies. Scoop your ground beef into the hallowed eggplant boats and top with parmesan cheese. Serve warm and enjoy!
I started this blog three years ago after I was diagnosed with Celiac Disease. After struggling to adjust to a mandatory gluten free diet, I wanted to create a resource for others trying to learn their way around this gluten filled world.