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Tex Mex Stuffed Zucchini

Lately I have been making lots of stuffed zucchini – pizza stuffed, chicken stuffed, and my current favorite Tex Mex stuffed zucchini. Made with a simple combination of ground beef, enchilada sauce, and some spices; they make a healthy alternative to tacos or enchiladas with less carbs and fewer calories. Make these with ground chicken, turkey, or beef or substitute in beans or veggie crumbles for a no meat version. I like making up a big batch and having them for leftover lunches during the week.

Tex Mex Stuffed Zucchini
Servings: 4
Serving Size: 2 zucchini halves
Nutritional Info: 256 calories, 8.6g of fat, 16.7g carbohydrates, 5.7g dietary fiber, 30.3g of protein, 5.3g of sugar
Weight Watchers® PointsPlus®: 6 *

Ingredients

  • 4 zucchini
  • 3/4 lb. 95% lean ground beef
  • 1 minced garlic clove
  • 1 red bell pepper, diced
  • 1/2 onion, minced
  • 1/2 tsp. cumin
  • 1 cup enchilada sauce (red or green)
  • 1/2 cup reduced fat shredded cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Scoop out the center of the zucchini. Chop the zucchini you scooped out to be part of the filling.
  3. Add the ground beef, garlic, red bell pepper, scooped out zucchini, and onion to a medium high skillet. Brown until no longer pink.
  4. Add the cumin, salt, and pepper. Then stir in the enchilada sauce.
  5. Fill each zucchini and place in a baking dish. Sprinkle cheese on top..
  6. Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes..

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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3 Response to Tex Mex Stuffed Zucchini

  1. Susan on January 28, 2014

    This recipe sounds like a ‘keeper’! Can you tell me if they would freeze well? There’s only me that I cook for and I think if frozen, they would make great lunch ideas for later.

    Reply
  2. Marra Johnson on February 3, 2014

    Made this along with a few other of your recipes last night and they were delicious!

    So easy, and super filling! I was shocked how much food is really contained in the 2 halves!

    Thanks always! Can’t wait for our next group cooking party with your recipes!

    Reply
  3. Kathryn on February 25, 2014

    This was incredibly easy, and incredibly tasty – tastes just as good nuked the next day as well.

    The most important thing is the two halves are actually quite filling relative to the calorie count, most “healthy” recipes always make me feel like I’m sacrificing greatly where this one doesn’t.

    Reply

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