Mexican Zucchini Boat 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 Zucchini Boats COOKTORIA

WebMar 20, 2024 · Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent. 3. Then …

1. Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.
2. Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
3. Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.
4. Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.

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