Stuffed zucchini and summer squash are one of my favorite things to make for low carb diners. Not only are they filling and delicious, they also are a great change from the traditional meat with a side of veggies meals that many low carb dieters frequently have. You can pretty much mix this up anyway you like, but I love this southwestern version with ground beef, green peppers, onion, tomatoes, spices, and of course a little cheese. They keep well so make extra for lunches or a quick dinner during the week.
Southwest Stuffed Summer Squash
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- 5 U summer squash
- 2 tsp olive oil
- 2 U garlic cloves, minced
- 8 U scallions, chopped
- 1 U green pepper, diced
- 1.25 lbs 95% lean ground beef
- 14 oz canned diced tomatoes with green chiles, drained
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 10 tbsp reduced fat shredded cheddar cheese
- salt and pepper
Preheat the oven to 375 degrees.
Cut the yellow squash in half and scoop out the seeds using a spoon to create a nice deep well for the stuffing. Chop the flesh you scooped out or discard.
Meanwhile, add the olive oil to a pot. Add the garlic, scallions, and green pepper. Cook until softened, about 5-7 minutes.
Add the beef and brown completely until no longer pink. Season with salt and pepper.
Add the diced tomatoes, chopped summer squash (what you scooped out if using) and spices. Cook for 3-4 minutes until warmed though and fragrant.
Divide up between the squash halves and top with 2 tbsp. of cheese. Cover with and bake for 20 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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