Turkey Free Beef & Zucchini Lettuce Bowl with Coconut Aminos
Crispy-edged ground beef meets tender zucchini and carrot in a savory, gingery filling that gets spooned right into cool, cupped butter lettuce leaves — it's the kind of meal that feels fresh and satisfying at the same time. The sauce is the secret weapon here: coconut aminos bring that deep, umami-rich flavor without any soy, and a splash of apple cider vinegar with cumin and red pepper flakes keeps things bright and just a little bit bold. For anyone navigating a turkey-free kitchen, this is a genuinely easy win — ground beef is the star from start to finish, with zero substitutions or workarounds needed. The whole filling comes together in one skillet, which means less cleanup and more time enjoying the results. Scallion greens and fresh cilantro scattered on top add color and a pop of herby flavor, and a drizzle of sesame oil takes it over the edge if you're feeling it. These lettuce cups are the kind of thing you'll find yourself making on a weeknight when you want something that feels a little special without actually being complicated.
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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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