Burrito Zucchini Boats
Increase your meat intake while reducing your carbohydrate consumption.
Ingredients
- 3 zucchini, halved lengthwise
- 2 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. paprika
- 1/2 c. black beans
- 1/2 c. chopped cherry tomatoes
- 1/2 c. corn
- 1 c. shredded cheddar
- 1 c. shredded Monterey jack
- Freshly chopped cilantro, for garnish
Instructions
- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes.
- In a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
- Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
- Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro before serving.
Nutrition
Calories: 473kcalCarbohydrates: 14gProtein: 28gFat: 33gSaturated Fat: 14gTrans Fat: 1gCholesterol: 90mgSodium: 637mgPotassium: 850mgFiber: 5gCalcium: 331mgIron: 3mg
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