Mexican Zucchini Boats recipe

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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

Nutrition Info

425.9 calories
carbohydrate: 17.5 g
cholesterol: 111.4 mg
fat: 25.2 g
fiber: 2.8 g
protein: 32.4 g
saturatedFat: 13.1 g
servingSize: -
sodium: 1152.5 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.

  2. Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.

  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.

  4. Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.

  5. Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Recipe Yield

4 servings

Recipe Note

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

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