Low Carb Mexican Zucchini Recipes

LowCarb Mexican Zucchini Boats With Ground Beef

WebJul 31, 2014 · Discard the scooped zucchini. In a medium skillet, warm olive oil over medium-high heat. Add the onions and peppers, and cook …

1. Preheat oven to 350 degrees F.
2. Cut the zucchini lengthwise and use a small spoon or melon baller to scoop out seeds in the middle. Try to leave about ¼-inch of flesh around the outside of the zucchini so they have some structure to them. Discard the scooped zucchini.
3. In a medium skillet, warm olive oil over medium-high heat. Add the onions and peppers, and cook until they are soft, about 5 to 10 minutes. Season with a pinch of salt and pepper.
4. Add ground beef and cumin to the pan with the onions and peppers. Cook until the beef is browned and cooked through. Drain any excess grease from the pan. Add salsa and stir to combine. Stir over heat until warmed through. Turn off the heat and stir in cheddar cheese.

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Mexican Roasted Zucchini Bowl of Delicious

WebApr 14, 2016 · Instructions. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix the …

1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, mix the diced zucchini, olive oil (2 tablespoons), chili powder (1/2 teaspoon), garlic powder (1/2 teaspoon), cayenne pepper (1/8 teaspoon), and salt/pepper until well coated.
3. Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.

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