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.
Ingredients
- 1 lb Ground Beef
- 2 large Green Zucchini
- 1 (14.5 oz) can, no salt added, drained Diced Tomatoes
- 1/2 medium, diced Onion
- 2 cloves, minced Garlic
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 1/2 cup Tex Mex Shredded Cheese
- 2 tbsp chopped, for garnish Fresh Cilantro
- 1 tbsp, for garnish Lime Juice
Instructions
- Preheat oven to 375°F (190°C).
- Halve zucchini lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop the scooped zucchini flesh and set aside.
- In a large skillet, brown ground beef over medium-high heat. Drain excess fat.
- Add diced onion and garlic to the skillet and cook until softened.
- Stir in the chopped zucchini flesh, diced tomatoes (drained), chili powder, cumin, smoked paprika and pepper. Simmer for 7 minutes, stirring occasionally.
- Fill each zucchini shell generously with the ground beef mixture.
- Place zucchini boats in a baking dish and sprinkle with shredded cheese.
- 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.
- Garnish with chopped fresh cilantro and a squeeze of lime juice before serving.
- Serve hot.
Cuisine: Mexican
Suitability: low sodium,low carb
Prep Time: 20 mins
Cook Time: 35 mins
Serving Size: 4
Meal Type: dinner