Mexican Zucchini Boats recipe
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Ingredients
- 1 olive oil cooking spray 2 medium zucchini, halved lengthwise and seeds scooped out 1 pound lean ground beef ¼ cup minced onion 1 (8 ounce) can tomato sauce ½ cup fresh corn kernels 2 tablespoons minced green bell pepper 1 (1 ounce) envelope taco seasoning mix 1 cup shredded Mexican cheese blend ¼ cup chopped scallions
Nutrition Info
- 425.9 caloriescarbohydrate: 17.5 gcholesterol: 111.4 mgfat: 25.2 gfiber: 2.8 gprotein: 32.4 gsaturatedFat: 13.1 gservingSize: -sodium: 1152.5 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Mexican Zucchini Boats
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning, cook and stir until bubbly.
Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.