Taco-Stuffed Zucchini

Taco-Stuffed Zucchini

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From: EatingWell.com, May 2018

These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for a a low-carb alternative on taco night or a great kid-friendly way to sneak in more vegetables.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large zucchini
  • 1 tablespoon avocado oil
  • ¾ pound lean ground beef
  • 1 medium tomato, chopped
  • 1 bunch scallions, sliced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt, divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 8 tablespoons shredded Monterey Jack cheese
  • 1 cup shredded romaine lettuce
  • 1 avocado, chopped
  • Pico de gallo (optional)

Preparation

  • Prep

  • Ready In

  1. Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a ¼-inch shell. Chop the pulp.
  2. Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, ½ teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.
  3. Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with the remaining ¼ teaspoon salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.
  4. Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2 tablespoons cheese. Broil until the cheese is melted, about 2 minutes. Serve with lettuce, avocado and pico de gallo, if desired.

Nutrition information

  • Serving size: 1 stuffed zucchini half
  • Per serving: 367 calories; 25 g fat(8 g sat); 7 g fiber; 14 g carbohydrates; 25 g protein; 123 mcg folate; 68 mg cholesterol; 6 g sugars; 0 g added sugars; 2,626 IU vitamin A; 43 mg vitamin C; 185 mg calcium; 4 mg iron; 659 mg sodium; 1,160 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value), Vitamin A (53% dv), Folate (31% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 2½ lean protein, 1½ vegetable, ½ high-fat protein

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