Enchilada Stuffed Zucchini
Prep Time: 45 mins
Cook Time: 30 mins
Rating:
fatsecret members overall average rating
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Enchilada Stuffed Zucchini
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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Nutrition summary:
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There are 338 calories in 1 serving of Enchilada Stuffed Zucchini. |
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Calorie break-down: 57% fat, 15% carbs, 28% protein. |
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Nutrition Facts
Amount Per Serving
Calories
338
% Daily Values*
Total Fat
21.84g
28%
Saturated Fat
10.56g
53%
Trans Fat
0.707g
Polyunsaturated Fat
0.954g
Monounsaturated Fat
7.714g
Cholesterol
81mg
27%
Sodium
895mg
39%
Total Carbohydrate
13.02g
5%
Dietary Fiber
4.2g
15%
Sugars
4.62g
Protein
24.33g
Vitamin D
0mcg
1%
Calcium
263mg
20%
Iron
3.26mg
18%
Potassium
864mg
18%
Vitamin A
146mcg
16%
Vitamin C
36.4mg
40%
17%
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of RDI*
(338 calories)
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Calorie Breakdown:
Carbohydrate (15%)
Fat (57%)
Protein (28%)
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* Based on a RDI of 2000 calories
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