Mexican Zucchini Boats

My friend was telling me how she made low carb tamales using zucchini.  Of course she lost the recipe, so I had to improvise.

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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.)

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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.

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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.

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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.

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Top that with Mexican cheese, and diced green chilis.  Cover with foil, and bake for 30-35 minutes.

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It will look like this when you get it out of the oven.  So good.

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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!

Happy Friday!

 

 

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5 thoughts on “Mexican Zucchini Boats”

  1. I’ve pinned this to Pinterest so I can save the recipe. Plus others may pin it too… Adding traffic to your blog 🙂

  2. I like the Mexican idea! My zucchini plants seem to be growing out back so this will be on the menu for sure! And the idea of pinning to Pinterest….genius! I’ll be doing the same!

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