Shellfish Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Savory, fresh, and just a little bit addictive, this lettuce bowl delivers big flavor through a smart combination of ground beef, tender zucchini, and carrot all wrapped up in crisp butter lettuce cups. The sauce is where the magic happens — coconut aminos bring that deep, soy-sauce-like umami without any shellfish-derived ingredients, making it a genuinely safe swap that doesn't sacrifice a single drop of flavor. A lot of Asian-inspired sauces and condiments can be tricky territory, but here every component is straightforward and easy to verify at the store. The ginger and garlic bloom in the center of the skillet before folding into the beef, building layers of fragrance that make the whole kitchen smell incredible. A finishing drizzle of sesame oil and a scatter of fresh cilantro and scallion greens take it from weeknight dinner to something that feels a little special. Spoon it into those cool, cupped butter lettuce leaves and you've got a meal that's light enough to feel virtuous but satisfying enough that nobody's reaching for seconds of something else.
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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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