Zucchini Boats

By Lauri Watson, RD, LD | Summerville Medical Center | Summerville, SC

This dish is so versatile! The version listed below is more of a Mexican inspired dish, however, add tomato sauce, fresh basil or Italian seasonings and black olives for a new Italian favorite as well. The zucchini ‘boats’ are so fun to eat too!

Servings: 8 | Prep Time: 20 | Cook Time: 30

Calories: 144 | Total Fat: 144 | Total Carbs: 5g | Protein: 15g

Ingredients:

4 medium zucchini

1 lb. ground beef

½ small onion, diced

¼ c. salsa of choice

2 tbsp. Mexican seasoning

4 oz. tomato sauce

Instructions:

1. Preheat oven to 350°F degrees.

2. Trim off ends of zucchini.

¼ c. water

½ c. 2% Mexican cheese

¼ c. bell pepper diced

2-3 tbsp. cilantro, chopped

Greek yogurt (for topping)

3. Cut in half lengthwise and scoop out the pulp leaving ½ inch in the shell.

4. Finely chop pulp.

5. In a skillet, cook the beef, zucchini pulp, onion, and peppers over medium heat until meat is cooked through and onions and peppers are soft. Add Mexican seasoning, tomato sauce, salsa, and water; mix well. Fill the hollowed zucchini ‘boats’ with the meat mixture and place in greased baking dish. Top with cheese and bake uncovered for 25-30 minutes at 350°F degrees, or until zucchini is tender. Garnish with chopped cilantro and a dollop of Greek yogurt.

Comments

Beef can be substituted with turkey.