Here's a recipe for low-carb Mexican stuffed zucchini boats that are a delicious and flavorful meal.
Cook Time: This recipe takes about 15 minutes to prepare and 35-40 minutes to bake in the oven, for a total cook time of approximately 50-55 minutes.
Serving Size: This recipe makes approximately 6 servings.
Ingredients:
3 large zucchinis
1 tablespoon olive oil
1 lb ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 can (10 oz) diced tomatoes and green chilies, drained
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro
Lime wedges, for serving (optional)
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Cut each zucchini in half lengthwise and scoop out the seeds and flesh with a spoon to create a hollow boat. Discard the seeds and flesh.
Place the zucchini boats in the prepared baking dish, cut side up.
In a large skillet, heat the olive oil over medium-high heat.
Add the ground beef to the skillet and cook for 5-7 minutes, or until browned and cooked through.
Add the chopped onion and minced garlic to the skillet with the beef and continue to cook for 2-3 minutes, or until the onion is translucent.
Add the chili powder, ground cumin, smoked paprika, salt, and pepper to the skillet and stir to combine.
Add the drained diced tomatoes and green chilies to the skillet and stir to combine.
Spoon the beef mixture into each zucchini boat, filling it to the top.
Sprinkle the shredded cheddar cheese over the top of each zucchini boat.
Bake in the preheated oven for 35-40 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Remove from the oven and sprinkle the chopped cilantro over the top.
Serve hot with lime wedges, if desired.
Enjoy your delicious and healthy low-carb Mexican stuffed zucchini boats for a flavorful meal!