Mexican Zucchini Boats
Total Yield: 6 boats - 37.1 g of carbs
Serving Size: 2 boats - 12.4 g of carbs
Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 min
Ingredients: Carbs:
1 lb ground beef 0 g
2 tbsp scallions 0.8 g
1 c. red bell pepper 14 g
1 jalapeno 0.9 g
3 medium zucchini 18 g
2 oz. cream cheese 2.4 g
1 tbsp cumin 0 g
1 tbsp cayenne pepper 0 g
1 tbsp chili powder 0 g
2 tbsp onion powder 0 g
1/4 c. shredded cheddar cheese 1 g
Directions:
Preheat oven to 350º. In a saucepan, brown the ground beef. While this is browning, chop the peppers and the scallions, then add them to the saucepan. Add the spices as well. Let this cook on low until you're ready to fill the boats.
To prepare the zucchini boats, cut each of them in half the long way, and use a teaspoon and knife to hollow them out. Save the scooped out zucchini. You'll add that to the ground beef mixture in a little bit.
Add the scooped out zucchini and the cream cheese to the saucepan. Continue heating until the mixture is creamy.
Once the zucchini are ready, place them in a baking pan. Fill each boat evenly with the ground beef mixture.
Bake the boats for 15-20 minutes or until the zucchini is soft. Once they are done, sprinkle the shredded cheese on top, and enjoy!
Note: We sometimes add a little sour cream or Tapatio when we eat these! My husband is usually not as filled up on 2 boats, so next time I make these, I will adjust the red pepper amount to bring the carbs down so he can have 3 boats. I might also make these with more meat to fill him up.
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