Gluten Free 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 it because I definitely feel my best when I cook from scratch at my house.
For my first first recipe back in the kitchen, I made these eggplant boats stuffed with ground beef, peppers, and zucchini and topped with parmesan cheese. This meal is full of protein, veggies, and flavor and is sure to fill you up!
I started this blog 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.
1 medium eggplant
1 medium zucchini
1 red pepper
1 lb. ground beef
parmesan cheese (to sprinkle on top)
3 tablespoons olive oil, divided
1 clove garlic, minced
salt, to taste
pepper, to taste
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon onion powder
red pepper flakes
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.
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.
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.
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!