Mexican Stuffed Zucchini Boats
These Mexican Stuffed Zucchini Boats, aka Taco Zucchini Boats are a delicious and healthy twist on traditional Mexican cuisine.
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Servings: 4 meals
Calories: 414kcal
Ingredients
- 4 ea zucchinis medium
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon coriander
- 1 teaspoon salt
- 1 can black beans drained
- 1 cup salsa
- 1 cup shredded cheddar cheese
For topping
- ¼ ea red onion chopped
- ¼ ea cilantro chopped
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Remove end of zucchini and slice in half lengthwise.
- Scrape out center of zucchini to make a well for filling.
- Place on baking sheet and Brush with olive oil.
- Bake for 15 minutes.
- While zucchini bakes, heat ground beef over medium heat in a large skillet breaking up with a spatula.
- Cook for 5 minutes and Drain any grease and return to stove.
- Add seasonings and continue to cook 3 minutes longer.
- Stir in beans and salsa.
- Simmer 1 minute longer.
- Scoop filling into zucchini boats and top with cheese.
- Return to oven for 5-6 minutes, until cheese is melted.
- Place 2 zucchini boats in 4 MPOF black containers.
- Top with chopped red onion and cilantro
Video
Nutrition
Serving: 1meal | Calories: 414kcal | Carbohydrates: 22g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1279mg | Potassium: 858mg | Fiber: 8g | Sugar: 3g | Vitamin A: 787IU | Vitamin C: 2mg | Calcium: 279mg | Iron: 6mg