Mexican Zucchini Boats with Ground Beef

Zucchini halves generously stuffed with seasoned ground beef, diced tomatoes, enhanced with fresh cilantro and a hint of lime, then baked until tender and flavorful.

Mexican Zucchini Boats with Ground Beef

Ingredients

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Halve zucchini lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop the scooped zucchini flesh and set aside.
  3. In a large skillet, brown ground beef over medium-high heat. Drain excess fat.
  4. Add diced onion and garlic to the skillet and cook until softened.
  5. Stir in the chopped zucchini flesh, diced tomatoes (drained), chili powder, cumin, smoked paprika and pepper. Simmer for 7 minutes, stirring occasionally.
  6. Fill each zucchini shell generously with the ground beef mixture.
  7. Place zucchini boats in a baking dish and sprinkle with shredded cheese.
  8. Bake for 30-35 minutes, or until zucchini is tender and cheese is melted and lightly browned. Broil for a few minutes to get the cheese to melt and bubble.
  9. Garnish with chopped fresh cilantro and a squeeze of lime juice before serving.
  10. Serve hot.

Cuisine: Mexican

Suitability: low sodium,low carb

Prep Time: 20 mins

Cook Time: 35 mins

Serving Size: 4

Meal Type: dinner