My friend was telling me how she made low carb tamales using zucchini. Of course she lost the recipe, so I had to improvise.
Preheat oven to 400. Take 5 zucchini and slice each one in half length wise. Then scoop out the inside. (I used a melon baller.)
I saved the zucchini balls to use in the recipe. This is optional. I just like to get in as many veggies as possible. And I like to say balls.
In a saucepan, brown super lean beef, a little onion, and about half of those zucchini balls. You can give the other half to your chickens if you have any. If you don’t have chickens, I am sorry because they are awesome. Oh, and add some taco seasoning mix to the beef and balls.
Layer the zucchini boats in a casserole dish and scoop out the beefyball mixture into the boats. Add enchilada sauce. You can make your own if you are a better person than me. I’m busy being the best wife ever, doing handstands, and watching shows, so I used Old El Paso.
Top that with Mexican cheese, and diced green chilis. Cover with foil, and bake for 30-35 minutes.
It will look like this when you get it out of the oven. So good.
Serve it up. One serving is two “boats”. I topped mine with fresh cilantro from my garden, and my husband had sour cream on his. It is perfect with watermelon. (We ate all the watermelon before I could take a picture). These boats were even better the next day. Next up will be Italian Zucchini boats. Stay tuned!