Pecan Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crisp butter lettuce cups filled with savory ground beef and tender vegetables make for a meal that feels fresh, light, and genuinely satisfying all at once. The zucchini and carrot add a subtle sweetness and a little texture to every bite, while ginger and garlic bring that aromatic punch that makes the whole skillet smell incredible. Coconut aminos step in as the sauce base here, delivering that deep, slightly sweet umami flavor without any soy — and it pairs beautifully with a splash of apple cider vinegar and a hint of cumin for something a little unexpected. The whole filling comes together in one pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — no nuts hiding in a sauce, no nut oils used for cooking, just coconut oil and clean, straightforward ingredients throughout. A drizzle of sesame oil at the end is optional but adds a lovely finishing note if you have it on hand. Serve it straight from the skillet into those cool, cupped lettuce leaves and let everyone build their own — it's the kind of casual, hands-on dinner that disappears fast.
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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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