Taco-Stuffed Zucchini
INGREDIENTS
2 large zucchini
1 tablespoon avocado oil
¾ pound lean ground beef
1 medium tomato, chopped
1 bunch scallions, sliced
1 tablespoon chili powder
2 teaspoons ground cumin
¾ teaspoon salt, divided
½ teaspoon garlic powder
¼ teaspoon ground pepper
8 tablespoons shredded Monterey Jack cheese or select a low-fat option
1 cup shredded romaine lettuce
1 avocado, chopped
4 tablespoons Pico de gallo
Directions
Step 1
Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Chop the pulp.
Step 2
Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, 1/2 teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.
Step 3
Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with the remaining 1/4 teaspoon salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.
Step 4
Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2 tablespoons cheese. Broil until the cheese is melted, about 2 minutes. Serve with lettuce, avocado and pico de gallo, if desired.
Courtesy of Eating Well
