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Chili-Cheese Stuffed Zucchini Boats
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| Ingredients | |
| 1 pound | ground beef, (95% lean) |
| 1 (8-ounce) can | tomato sauce |
| 1 (10-ounce) can | diced tomatoes with mild green chilies |
| 1 (15.5-ounce) can | red kidney beans, drained and rinsed (certified gluten-free if necessary) |
| 1 1/2 tablespoons | chili powder |
| 1 teaspoon | onion powder |
| 1 teaspoon | garlic powder |
| 1/2 teaspoon | ground cumin |
| 6 medium | zucchini |
| 1 cup | shredded cheddar |
| Optional Topping | |
| Crushed tortilla chips | |
Directions
Preheat oven to 350°F.
In a medium-size skillet over medium heat, brown ground beef, and drain off any grease. Add tomato sauce, tomatoes with their juice, beans and spices. Stir well, and let mixture simmer for 5–7 minutes to let flavors meld.
Meanwhile, slice zucchini lengthwise, and scoop out the center using a teaspoon.
Place zucchini boats on a baking sheet, and carefully spoon in the chili mixture. Top with cheese, and bake for 20 minutes.
Before serving, top with crushed tortilla chips, if desired.
Nutrition Information
Serves: 5 | Serving Size: 2 zucchini boats
Per serving: Calories: 375; Total Fat: 13g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 79mg; Sodium: 455mg; Carbohydrate: 30g; Dietary Fiber: 10g; Sugar: 7g; Protein: 37g
Nutrition Bonus: Potassium: 158mg; Iron: 20%; Vitamin A: 17%; Vitamin C: 5%; Calcium: 22%
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