Gluten Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups cradle a savory, glossy beef filling packed with tender zucchini and carrot — it's the kind of meal that looks impressive but comes together in a single skillet. The real star of the sauce is coconut aminos, which delivers that deep, slightly sweet umami punch you'd expect from soy sauce without any wheat or gluten in sight. That swap is what makes this dish genuinely safe for anyone avoiding gluten, since traditional soy sauce is a sneaky source that catches a lot of people off guard. Fresh ginger, garlic, a hit of cumin, and a pinch of red pepper flakes round out the flavor so nothing tastes like a compromise. The lettuce leaves act as natural wraps, keeping things light and fresh while still feeling satisfying and substantial. A drizzle of sesame oil and a scatter of cilantro and scallion greens at the end add brightness that ties the whole bowl together. This one is weeknight-easy and crowd-pleasing enough to serve at a dinner party without anyone missing a thing.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground beef (85% lean)
- 1 medium zucchini, finely diced
- 1 medium carrot, finely diced
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp coconut oil
- salt and pepper, to taste
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp sesame oil (optional)
Instructions
- 1
In a small bowl, stir together the coconut aminos, apple cider vinegar, ground cumin, and red pepper flakes. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the scallion whites, carrot, and zucchini and cook, stirring occasionally, until the vegetables are just softened, about 4–5 minutes.
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