These are perfect for taco night! Tastes like tacos, but lower in carbs. I give them a 10/10 of the taco-meter. Perfect for anyone following my Fat Loss Fast System!
Prep time: 15min // Cook time: 50 min // Serves 4
- 1⁄2 cup salsa
- 4 medium size zucchinis, cut in half lengthwise
- 1⁄2 tablespoon olive oil
- 1 lb lean ground beef
- 1⁄2 medium onion, chopped
- 3-4 cloves garlic, minced
- 1.5 tsp cumin powder
- 1.5 tsp paprika powder
- 1.5 tsp chili powder
- 1⁄2 tsp salt, or to taste
- 1⁄2 cup green bell pepper, finely diced
- 1⁄2 cup tomato sauce (no salt added)
- 1⁄4 cup vegetable broth (low sodium)
- 1⁄2 cup reduced fat cheese, shredded
- 1⁄4 cup spring onions, sliced
Preheat oven to 400°F.
Pour salsa into a large baking dish and spread out so the bottom is covered. Set aside. With a spoon, carve out the center of zucchini halves down to approximately 1/4 inch thickness of the shells.
Pour olive oil into a large frying pan and heat over medium heat. Add ground beef and cook until lightly browned, about 8-10 minutes. Add onions, garlic, cumin, paprika, chili powder and salt and cook for 2-3 minutes before adding bell pepper, tomato sauce, and broth. Simmer over low heat for 12-15 minutes.
Spoon taco filling into the zucchini boats and top with shredded cheese (roughly 1 tablespoon cheese per boat) and place zucchini boats into prepared baking dish. Cover and bake for 30-35 minutes or until cheese is melted. Sprinkle with spring onions and serve with salsa.
For 1 serving (makes 4 servings): calories: 352, fat: 16.8g, saturated fat: 6.3g, cholesterol: 99.3mg, sodium: 58.5mg, carbs: 14.9g, fiber: 3.5g, sugars: 7.9g, protein: 35.8g