Ingredients
Scale
- 3 medium zucchini
- 1 tablespoon avocado oil
- 1/4 cup red onion (small dice)
- 3 garlic cloves (minced)
- 1 red bell pepper (small dice)
- 1 pound lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese (shredded)
Toppings (Optional)
- cherry tomatoes (quartered)
- jalapenos (sliced)
- avocado (sliced)
- sour cream
Instructions
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Preheat oven to 350F and spray a 9”x13” baking dish with cooking spray.
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Slice zucchini in half lengthwise and scoop out pulp leaving at least 1/2 inch of the shell and lay zucchini scoop side up in baking dish.
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Chop the zucchini pulp, set aside.
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In a large skillet, heat oil over medium heat, add onion and saute for 2 to 3 minutes add garlic, bell pepper, zucchini pulp and saute for another 2 minutes
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Add in ground beef and spices and cook until beef is no longer pink.
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Remove from heat, drain excess liquid and stir in 1/2 cup of cheddar cheese then scoop beef mixture into zucchini boats, top with the other 1/2 cup of cheddar cheese and bake uncovered for 20 minutes.
Notes
Nutrition for 1 zucchini boat
260 calories
17g fat
7g carbohydrates
21g protein