Enchilada Stuffed Zucchini
Preparation Time: 45 mins
Cooking Time: 30 mins
Rating:
FatSecret Members Average Rating
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Low carb Mexican dish.
Ingredients
Directions
- Wash zucchini and cut in half lengthwise. Using a melon baller or teaspoon scoop out the inside flesh leaving about 1/4 to 3/8" all around making a little "boat".
- Chop the scooped out zucchini and the green onions and set aside.
- Brown the ground beef and drain well. Add all the spices, zucchini, green onions, and enchilada sauce and simmer all together for 30 minutes on low to low-medium heat. Stir occasionally.
- Preheat your oven to 350 °F (175 °C).
- Place your prepared zucchini in a 7x11" or 9x13" cake pan lined with foil and sprayed with cooking spray. Drain the meat sauce slightly saving any liquid. Scoop 1/4 to 1/3 cup of the meat mixture. Pour any remaining meat and sauce around the zucchini in the pan. Top with cheese and cover with foil.
- Bake at for 30 minutes.
- Serve hot with sour cream, salsa, black olives, or other low carb choices.
65 members have added this recipe to their cookbook.
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Reviews
This was an amazing dish!However I think there is a typo for the paprika and chilli powder... It was a bit too spicy and I loveeee spice.... Next time i will do a tsp instead of a tbsp!
19 Aug 14 by member: Cat Harristocrat
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Nutritional Summary:
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There are 338 calories in 1 serving of Enchilada Stuffed Zucchini.
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Calorie Breakdown: 57% fat, 15% carbs, 28% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1413 kj
338 kcal
Protein
24.33g
Carbohydrates
13.02g
Sugar
4.62g
Fat
21.84g
Saturated Fat
10.56g
Trans Fat
0.707g
Polyunsaturated Fat
0.954g
Monounsaturated Fat
7.714g
Cholesterol
81mg
Fibre
4.2g
Sodium
895mg
Potassium
864mg
Calorie Breakdown:
Carbohydrate (15%)
Fat (57%)
Protein (28%)
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*Based on an RDI of 2000 calories
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