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These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!
Ingredients
- 1 olive oil cooking spray
- 2 medium zucchini, halved lengthwise and seeds scooped out
- 1 pound lean ground beef
- ¼ cup minced onion
- 1 (8 ounce) can tomato sauce
- ½ cup fresh corn kernels
- 2 tablespoons minced green bell pepper
- 1 (1 ounce) envelope taco seasoning mix
- 1 cup shredded Mexican cheese blend
- ¼ cup chopped scallions
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
Step 2
Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
Step 3
Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
Step 4
Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
Step 5
Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.
Cook’s Note:
You can use cilantro for topping instead of scallions.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 426 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat13g | 66% |
| Cholesterol111mg | 37% |
| Sodium1153mg | 50% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber3g | 10% |
| Total Sugars7g | |
| Protein32g | |
| Vitamin C28mg | 138% |
| Calcium255mg | 20% |
| Iron3mg | 17% |
| Potassium836mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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